Ciabatta, the famed Italian crusty bread, originates from the creative minds of bakers who dared to innovate.

This bread, with its original name "ciabatta," has evolved through the years, morphing into various delightful variations, such as incorporating flaxseeds, walnuts, black olives, and dried fruits into the dough.

Rather than a typical square, Ciabatta boasts an irregular shape with a slight convex center.

The name "ciabatta" was bestowed upon it in 1982 by Francesco Favaron, a Verona-based baker.

The birth of this slipper-like bread can be attributed to Francesco Favaron's ingenuity. In response to the rising popularity of the French baguette, which had gained favor even in Italy, local bakers faced a challenge.

The baguette's popularity affected their livelihood, prompting an innovative solution: crafting an Italian bread suited for sandwiches.

Thus, Ciabatta emerged with its unique flatter shape, designed to absorb sauces perfectly, making it an ideal base for sandwiches. These sandwich creations bear the charming name "Panini," a term that might be new to your palate.

For those eager to try their hand at baking, here's a simplified recipe for Ciabatta:

Ingredients:

- 600 grams of high-gluten flour

- 150 grams of low-gluten flour

- 5 grams of low-sugar dry yeast

- 1 gram of Italian spices

- 12 grams of salt

- 30 grams of whole wheat Lupin seed

- 600 grams of water,

- 40 grams of pressed olive oil

- 30 grams of crushed black olives

Instructions:

1. Combine all ingredients until fully extended, ensuring the dough temperature remains at 24 degrees Celsius.

2. Allow the dough to ferment in a controlled environment (30 degrees Celsius, 75% humidity) for 60 minutes. Turn it on once during this period.

3. Divide the dough into 150-gram portions and gently shape them into long strips (20cm long, 7.5cm wide). Place them on a canvas for the final fermentation.

4. Let the dough ferment in a fermentation oven (30 degrees Celsius, 75% humidity) for 60 minutes.

5. Preheat the oven to upper heat 230°C and lower heat 200°C. Before baking, spray water on the dough, then place it in the oven and spray water again. Bake for 10 minutes, then reduce the temperature to upper and lower heat 20 degrees and continue baking for 5-8 minutes.

Upon closer inspection, Ciabatta's charm lies in its imperfect appearance. Its irregularities are due to the challenges in shaping the dough, primarily because of its high moisture content, ranging from 70% to 80%.

It's worth noting that each baker adds their touch to Ciabatta, resulting in numerous variations. The quintessential "Ciabatta" retains its distinct white, slipper-like shape. In Italy, this bread takes on various forms, like baguettes or round loaves. As the bread gained global popularity, other ingredients like olives, spices, and even milk were incorporated, leading to delightful variations like olive ciabatta and spiced ciabatta.

The next time you savor a slice of Ciabatta, remember the story behind this unique bread.