Ciabatta à l'huile d'olive à fermentation lente

That crispy, olive-oil brushed crust shattered perfectly when I toasted a slice this morning, and the open crumb soaked up the butter like a sponge. It's ruined grocery store bread for me.

The olive oil on the crust really comes through in every bite—crispy on the outside but the crumb is so open and airy it practically melts. I toasted a slice this morning and the texture held up beautifully, which doesn't always happen with bread this delicate.

Cutting into this loaf is almost theatrical, the open crumb is exactly what you hope for and it soaked up the olive oil at dinner beautifully. The hand-stretched shape gives it a rustic, bakery feel that you just don't get from the supermarket.