adminChoosing the right type of Italian bread to pair with your Italian sandwich at Bricco Salumeria & Pasta Shop in Boston’s North End will greatly impact your overall Italian sandwich experience. Both breads were born in Italy, and both have distinctive textures and tastes. Understanding what makes each bread so special will help you pick the correct bread to be the base of your next meal. Focaccia has a soft olive oil-rich crumb with characteristic dimples, and ciabatta has a very airy interior with large holes and a crispy crust. Here is a breakdown of the similarities and differences between these two Italian breads and how to decide when to use which for hot sandwiches, cold subs, and storing at home.
What makes focaccia Italian bread so unique?
Focaccia Italian bread was born in the Liguria region of Italy and was first baked in the city of Genoa during the Roman Empire. The name “focaccia” is derived from the Latin word “focus,” which is Latin for fireplace, where this flatbread would be traditionally cooked. The reason why focaccia stands out is its extremely high olive oil content. This gives focaccia a moist and tender interior and a very characteristic dimpled surface from being pressed with fingers before being baked. The dough used to create focaccia typically includes more yeast than other types of Italian bread, creating a longer rising time and giving focaccia its soft, pillow-like texture. Focaccia, as originally developed in Genoa, is brushed with extra virgin olive oil and sprinkled with coarse sea salt, but there are many new and exciting versions of focaccia that feature ingredients such as rosemary, cherry tomatoes, onions, and cheese.
What makes ciabatta Italian bread different from focaccia?
Ciabatta is an Italian bread that was invented in 1982 by baker Arnaldo Cavallari in Adria, Veneto. It was created as a direct reaction to the growing popularity of French baguettes in Italy. The name of the bread, “ciabatta,” translates into English as slipper, which refers to the flat, long shape of the bread. Unlike focaccia, ciabatta is made using a dough with a much higher amount of water (very high hydration) with little to no olive oil, which results in a very open crumb structure with large, irregular holes throughout the bread. The bread has a crispy, golden crust and a chewy interior that is not nearly as dense as focaccia. To achieve the characteristic large air pockets in ciabatta, you need to use a strong flour and handle the dough as little as possible.
Which bread is better for hot Italian sandwiches?
If you are looking for a bread to build a hot Italian sandwich with ingredients such as paninis, meatball subs, and chicken parmesan at Bricco Salumeria & Pasta Shop in Boston’s North End, ciabatta is the way to go. The strong crust and chewy texture of ciabatta hold up perfectly under the heat and moisture of your sandwich ingredients and do not become soggy. The large holes of ciabatta allow it to soak up the correct amount of sauce and oil from your sandwich ingredients, and it will not fall apart easily. If you cut the focaccia horizontally, it can be used for hot sandwiches, but it is not as suitable as ciabatta due to the fact that the focaccia is much softer than ciabatta and will likely get compressed too much under the heat and weight of your sandwich ingredients.
When is it better to choose focaccia instead of ciabatta for cold sandwiches?
The focaccia is the best option when you want to have a cold sandwich with a softer, more indulgent bite that showcases your high-quality ingredients, including prosciutto, fresh mozzarella, roasted vegetables, etc. The olive oil-rich crumb of focaccia pairs with Italian cured meats and cheeses without overpowering their flavors, and its soft texture allows it to be broken down easily when eating a multi-layered sandwich. A great example of a time to choose focaccia is for a cold sandwich served at a catering event, as the softer bread is less messy than the crumbling crust of ciabatta. Additionally, focaccia works extremely well when cut into squares for smaller appetizer-style sandwiches or when you want the bread to be a prominent part of the sandwich rather than just a vehicle for the fillings.
How do you store focaccia and ciabatta to keep them fresh?
It is recommended that both focaccia and ciabatta be kept at room temperature for short-term use and should never be refrigerated, as this will cause them to lose their moisture and become stale. Store both breads in an airtight container and cover with plastic wrap to keep them moist for up to two days at room temperature. Alternatively, you can store either bread in an airtight freezer bag for up to one month and simply thaw and reheat in a 375-degree oven for 5-10 minutes to restore the bread’s original texture. Reheating focaccia will benefit from a light misting of water before heating to prevent the bread from drying out, while the crispy crust of ciabatta will come back beautifully after being heated dry in the oven. Do not store either bread in paper bags for more than a day or so, as this method will cause the bread to dry out too quickly.
Are you able to make authentic Italian sandwiches with either bread?
Yes, both focaccia and ciabatta are valid Italian bread options for sandwiches, although they are suited for different applications in traditional Italian cuisine. Ciabatta was specifically designed to be used for sandwiches, and has become the standard for Italian panini around the world. While focaccia is typically consumed as a snack or appetizer, it can be transformed into an excellent sandwich bread when cut horizontally, especially in Liguria, where locals have been consuming focaccia sandwiches for generations. We use both breads here at Bricco Salumeria in Boston’s North End based on the desired sandwich style and customer preferences, and we ensure that all of our sandwiches honor traditional Italian bread-making techniques while providing the optimal texture for each sandwich combination of fillings.
