Ciabatta is an Italian white bread made from wheat flour, water, olive oil, salt, and yeast, created in 1982 by a baker in Verona, Veneto, Italy, in response to the popularity of French baguettes. Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations.

As with French Baguette, Italian Ciabatta is traditionally made out of commercial yeast (Saccharomyces cerevisiae), but it is also made with soughdough starter, most commonly in the United States, which gives it a deeper, more sour taste and aroma.

There are many variations of ciabatta. When made with whole wheat flour, it is known as ciabatta integrale. In Rome, it is often seasoned with olive oil, salt, and marjoram. When milk is added to the dough, it becomes ciabatta al latte.