Ciabatta is not a loaf with a long tradition, being invented only in the 1980’s in Italy. Most shop-bought ciabattas bear no resemblance to the real thing because good Ciabatta & Focaccia is so tricky to make compared to other breads.
Our family runs one of the most awarded independent bakeries in Britain. We care deeply about we sell, taking time to make our food properly and only putting into it exactly what’s needed. Every loaf we make by hand in the Chilterns is Real Bread (no artificial additives) and we are Sourdough Specialists, so Rex bread is tastier and healthier for you. Learn more about Rex
Our Ciabatta is made with Organic Ciabatta Flour, lots of water, Extra Virgin Olive Oil, Yeast & Salt. We use a lot more water than the average baker, about 91 grammes per 100g of flour and it makes this loaf very tricky to make & handle. The reason we go the extra mile, is because it makes the loaf very light, creates the large open hole structure you should expect from a good Ciabatta and makes the loaf very moist with a pleasant mouthfeel and a soft crust. Rex Ciabatta has won best in class and Gold Awards at the World Bread Awards. Learn more about our Ciabatta