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| Type | Bread |
|---|---|
| Place of origin | Italy |
| Region or state | Veneto |
| Main ingredients | Wheat flour or whole-wheat flour, water, yeast, salt |
Ciabatta (/tʃəˈbɑːtə, -ˈbæt-/, Italian: [tʃaˈbatta]; lit. 'slipper')[1] is an Italian white bread created in 1982[2][3] by a baker in Adria, province of Rovigo, Veneto, in response to the popularity of French baguettes.[2][3] Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough.[4][3][2]
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