What’s the difference between focaccia and ciabatta? [FAQs]

Here’s a quick primer for those who can’t tell a focaccia from a ciabatta. While the two Italian pieces of bread look remarkably similar, they are pretty different. Here’s why.

Everything You Need to Know About Focaccia and Ciabatta

Focaccia is an olive oil-infused flatbread that originated in Genoa, Italy. It has a thick crust and often features various toppings such as herbs, olives, and onions.

Focaccia pairs well with soups, salads, and sandwiches or can be enjoyed as a snack. It can also be used as an alternative to pizza crust for those who don’t like doughy pizza bases.

Focaccia is best eaten freshly baked for maximum flavor, although it can also be stored for up to three days in an airtight container at room temperature.

Ciabatta is another Italian bread that originated in Milan in the early 1980s. Unlike focaccia, it has a light and fluffy texture with large holes throughout the loaf due to the high water content of the dough.

The increased hydration level of ciabatta allows it to stay fresh longer than focaccia – up to five days when stored at room temperature in an airtight container – so it’s great for making ahead of time if you know you’ll need some extra bread on hand for later meals.

Ciabatta is usually served as a side dish but can also be used to make sandwiches or bruschetta.

Both focaccia and ciabatta are delicious Italian bread that pairs well with many dishes or can stand alone as tasty snacks. While they share many similarities in ingredients, they each have unique characteristics that set them apart – their texture and shelf life once baked and stored correctly.

So, if you’re looking for something special to serve alongside your meal or want some fresh bread for snacking purposes, consider giving these two Italian staples a try! You won’t regret it!