Ciabatta is the youngest of them all, with origins tracing back 40 years ago to the 1980s. The birthplace of this crusty, airy, broad loaf is the northern Italian town of Adria. For context ...

Ciabatta dough is extremely wet ... flour or rush the prove as it will spoil the the texture of the finished loaf. Equipment and preparation: for this recipe you will need a freestanding mixer ...

"The idea started from making a better bread then a French baguette. Ciabatta bread for sure is known in more than 50 countries in the world." That's Arnaldo's best friend, Marco Vianello.

Mary's new favourite lunch – quick and easy to make and oh so tasty. If your ciabatta loaf is long and narrow, cut it on the diagonal to give a larger surface area to hold all the topping.

Ciabatta bread for sure is known in more than 50 countries in the world." Questo era Marco Vianello, il migliore amico di Arnaldo. Ma Arnaldo aveva anche un altro motivo.