Ciabatta — the light and airy “slipper bread” of Italy — used to be reserved as a special treat if we visited an Italian market.
My first taste of homemade was actually during a trip to see my husband, then boyfriend, as a new dating couple. He pulled out all the culinary stops for me, including homemade ciabatta, brioche, bagels and baguette, among many other delicious, memorable foods and meals. His willingness to try new ingredients and experiment in the kitchen are two of the things that sold me. I mean, a guy who bakes his own bread? Well done, Sir.
A few weekends ago I relived those times and gave ciabatta another whirl, baking two loaves plus a handful of rolls. (I think his were prettier…)