Ciabatta Bread

Paninis have become increasingly popular as a quick on the go lunch or recently gourmet versions stuffed with copious varieties of vegetables, meats and cheeses. These classic italian sandwiches are usually served on ciabatta bread. Ciabatta is an italian white bread said to have been invented in 1982 in a town outside Venice,but today every region of Italy has their own variations. The name literally translates to slipper because of its shape, elongated figure, flat and thick. This bread is made with soft, wet dough made with high gluten flour. The dough is so wet that it's commonly only mixed by machine.The italian starter ingredient, biga, has to sit over night so the production of ciabatta typically takes two days. When finished the chewy loaf develops its signature uneven holes called eyes.Ciabatta has a firm crust, dense crumbs and was created in response to the popular french baguette.

Ciabatta is cooked on a pizza or baking stone usually made of stone or clay that evenly transfers and retains heat, creating a crisp golden brown crust. Because of the sturdiness of the bread it is ideal for toasting paninis. It can easily hold all your favorite fillings and won’t get too soggy with whatever pesto, oil or other sauces you add on top.

Here at La Bottega of Farmingdale most of our paninis are made on ciabatta bread. Try this classic italian bread on our eclectic gourmet paninis like our ferrara with parma ham, mozzarella, spicy roasted red pepper sauce, and tomato our our vegetarian panini with our Bistec E Mozzarella with roasted angus steak, mozzarella, roasted pepper on ciabatta...Think outside the wonder bread and let your taste buds explore!