Crusty “Slipper” Bread

The name ciabatta, Italian for slipper, probably derives from the fact that this casually shaped loaf looks like a slipper or shoe. Ciabatta’s main characteristic is that it emphasizes crust over crumb: the loaf is almost all crust with a few webs of crumb inside.

The dough is very soft and rather difficult to handle. Not to worry, though. Ciabatta is never perfectly formed, so if your loaf is slightly uneven in shape, it makes no difference.