How to make Ciabatta

Why cooks start here

Ciabatta is cooked the way Veneto cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Ciabatta hails from the lush landscapes of the Veneto region, where the sun-kissed fields yield olives and grains that define this beloved bread. It is a staple of Italian households, gracing tables at any meal with its rustic charm. Veneto cooks embrace the simplicity of using olive oil generously, and the salt is a matter of instinct rather than measurement, ensuring each loaf carries the signature touch of the cook. A perfect ciabatta should have a thin, crisp crust that crackles under the slightest pressure, revealing a light and airy crumb. The flavor is subtly tangy with a whisper of earthiness from the olive oil, while the sea salt whispers its presence without overwhelming. This bread begs to be torn with hands, the irregular holes capturing hints of oil and salt, making each bite a celebration of texture and taste.