Focaccia vs. Ciabatta — What's the Difference?

Focaccia is a traditional Italian bread that dates back to Ancient Rome, characterized by its flat, oven-baked nature and typically seasoned with olive oil, salt, and sometimes herbs. This bread is often dimpled to prevent it from rising too much and to hold onto the added flavors, making it a versatile choice for a variety of dishes. On the other hand, Ciabatta, which translates to "slipper" in Italian due to its shape, is a more recent invention from the 1980s, designed as Italy's answer to the baguette for sandwiches. Its most distinct feature is its airy, porous texture, achieved through high hydration in the dough, making it excellent for absorbing sauces and dressings without falling apart.

The texture of Focaccia is soft and chewy, with a rich flavor attributed to the olive oil and herbs baked into the crust and interior. It's often served as a side dish, used as a base for pizza, or simply enjoyed on its own. Whereas Ciabatta boasts a crusty exterior with a soft, light interior full of large holes. This structure makes Ciabatta bread ideal for hearty sandwiches, as it holds up well to being stuffed with various fillings and absorbing juicy ingredients without becoming soggy.

Focaccia's versatility extends to its variations; it can be topped with anything from rosemary and garlic to sun-dried tomatoes and olives, allowing for a wide range of flavor profiles. This flexibility makes it a popular choice for both savory and, occasionally, sweet applications. Ciabatta, in contrast, is typically left plain to highlight its unique texture and to serve as a neutral canvas for the flavors of sandwich fillings, although variations with olives or herbs can be found.

Regarding preparation, Focaccia dough is relatively easy to handle, with a consistency that allows for spreading and dimpling by hand. This accessibility makes it a favorite among home bakers. Ciabatta dough is much wetter and stickier, requiring a more experienced hand to manage its high hydration level, which is key to achieving its characteristic open crumb.

Focaccia and Ciabatta both play integral roles in Italian cuisine but serve different purposes. Focaccia is often used as an appetizer, snack, or side, perfect for dipping in olive oil or serving alongside meals. Ciabatta, with its robust structure, is preferred for making paninis and other sandwiches, proving that despite their shared origins, they cater to different culinary needs.