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Venice, Italy

Breads of the World

Ciabatta, Italy

Ciabatta, a beloved Italian bread, has a fascinating culinary background. This rustic loaf, whose name translates to "slipper" in Italian, originated in the Veneto region in the early 1980s. Created by a group of bakers as a response to the popularity of the French baguette, ciabatta is characterized by its elongated shape, open crumb, and a golden, crispy crust. What sets ciabatta apart is its high-water content, contributing to a moist and airy texture. The dough undergoes a unique stretching and folding technique, resulting in irregular holes within the bread. Renowned for its versatility, ciabatta is ideal for sandwiches, bruschetta, or simply enjoyed with olive oil and balsamic vinegar. Its rise to global fame attests to the culinary cross-pollination that enriches our gastronomic landscape, as ciabatta continues to be a staple in households and bakeries around the world.




  • 500g bread flour
  • 10g salt
  • 7g active dry yeast
  • 400ml lukewarm water
  • Olive oil (for greasing)

A wide variety of quality ingredients for our recipes are available from Arkadia supermarkets in Malta and Gozo, including Arkadia FoodExpress Swatar and Arkadia Food Market Valletta.


1. In a bowl, combine the bread flour and salt.

2. In a separate bowl, dissolve the yeast in lukewarm water. Let it sit for a few minutes until it becomes frothy.

3. Make a well in the flour mixture and pour in the yeast mixture.

4. Stir until a sticky dough forms.

5. Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.

6. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

7. Preheat the oven to 220°C.

8. Gently turn the dough onto a floured surface, divide it into two loaves, and shape each into an elongated oval.

9. Transfer the loaves onto a parchment-lined baking sheet, cover with a cloth, and let them rise for another 30 minutes.

10. Bake for 20-25 minutes or until golden brown.

11. Allow to cool before slicing and enjoying your homemade ciabatta.

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