Ciabatta is one of those breads that go well with just about anything. It can stand up on its own or, as is most commonly done, be served as the vehicle for olive oil as a light hors d’oeuvre. As ubiquitous as Ciabatta is at restaurants, believe it or not it is a relatively new type of bread. Developed in 1976 by a baker in Verona as a response to French baguettes, the Ciabatta is an elongated flat loaf characterized by its many holes and light texture. It was only brought to the US in 1987![1]


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