Ciabatta, which literally means ‘slipper’ in Italian, is a distinctive style of bread crafted from strong white wheat flour, water, salt, yeast, and olive oil. It was created in 1982 by a baker in Adria, located in the province of Rovigo, Veneto, Italy, as a response to the rising popularity of French baguettes. Ciabatta is characterised by its elongated, broad, and flat shape, and is notable for its unique alveolar holes that give it a light, airy texture. The dough used to make ciabatta is much wetter than that of traditional French bread, contributing to its chewy crust and soft, open crumb. This versatile bread is baked in various styles, each showcasing its signature rustic appearance and delightful texture.