Ciabatta Roll

Ciabatta roll is an individual oblong Italian white bread roll with an open, airy crumb and a thin, crisp crust. It has a chewy interior and mild wheat flavor, with irregular holes that catch olive oil and drippings. Split and toast for sandwiches or panini, or cube for croutons. Sold parbaked or fully baked.\n\nCreated in Italy in the late 20th century, it spread from the Veneto region through bakeries and cafes worldwide. Bakers use a high-hydration dough and often a biga or poolish preferment to develop the bread's open crumb and light crust.