Ciabatta: Italian by Name. Volare by Nature.
03 June 2025
Ciabatta: Light, Rustic, and Made to Be Torn
There’s nothing fancy about Ciabatta – and that’s the point. It’s light, golden, and full of character. Tear it, toast it, build a sandwich with it. Our Ciabatta is simple, rustic, and always the first loaf to disappear.
Italian by Name. Volare by Nature.
Ciabatta might sound old-world, but it’s actually a modern addition to the bread scene – first baked in Italy in the 1980s. Named for its shape (ciabatta means “slipper”), it’s flatter and broader than a typical loaf, with an open crumb and crisp crust that’s hard to beat.
At Volare, we keep things simple – just flour, water, salt, olive oil. No shortcuts. No fillers. Just a slow ferment using poolish – a traditional pre-ferment that builds flavour and texture without the need for tricks. The dough is gently shaped, rested, and baked on a hot stone until blistered and golden.
Why It Works
- A chewy, open crumb that soaks up olive oil, sauces, and sandwich fillings
- A golden crust that crackles when torn or toasted
- A clean, mild flavour with just enough tang from fermentation
Fresh Today. Something Else Tomorrow.
Ciabatta is excellent fresh, especially for sandwiches. But even once it starts to dry, it doesn’t lose its value. In fact, that’s when it comes into its own—bruschetta, garlic bread, crostini. Recipes where the edges crisp up and the flavour deepens.
Looking for inspiration?
Here are a few of our go-to ciabatta recipes:
- Garlic Bread – with butter, garlic, and a good pinch of salt
- Bruschetta – the classic tomato and basil, or whatever’s good this week
- Crostini – quick, crisp, and ready for toppings
Available in Two Sizes
Our Ciabatta comes as a full-size loaf or in a 6-pack of smaller loaves – both freeze well. Just warm it through in the oven to bring it back to life.
If you haven’t picked one up in a while, now’s a good time. It’s an everyday kind of bread that’s anything but ordinary.