恰巴塔麵包

I’ve been making panini for lunch all week and this ciabatta’s airy crumb soaks up olive oil without getting soggy. The crust crackles just right when you bite into it, and the loaf is still soft inside. Exactly what I wanted for a simple sandwich.

That crackly, sturdy crust held up perfectly even after I grilled it with cheese. The airy crumb inside was light as a cloud but soaked up the olive oil just right.

The inside is full of those beautiful irregular air pockets you want for sopping up olive oil, and the crust stayed crisp even the next day.