Daily Dish the Sonoma Market blog
Iconic Italian Breads
Fresh from Our Bakery
Fun Fact: Italian bread is made with biga—a fermented mixture of flour, water and yeast—that’s mixed with white wheat flour, water, yeast, salt and olive oil. The olive oil makes for slightly richer loaves which are generally baked to golden brown with a light but soft crust and airy crumb.
Fun Fact: Italian bread is made with biga—a fermented mixture of flour, water and yeast—that’s mixed with white wheat flour, water, yeast, salt and olive oil. The olive oil makes for slightly richer loaves which are generally baked to golden brown with a light but soft crust and airy crumb.
Ciabatta:
- Name means “slipper” due to its shape
- Mild-flavored with a soft crust and big, open crumb
- Great for paninis and crostini
Ciabatta Roll:
- Sandwich-sized version of the larger ciabatta
- Very light with a soft crust and an open crumb
- One of our Kitchen’s most popular sandwich breads
Pugliese:
- Named after a town in southern Italy
- Golden brown and slightly crusty exterior (similar to French bread)
- Mild-flavored and soft interior with an open crumb
Pugliese Roll:
- Small with a lighter bake
- Mild-flavored with a light, golden brown crust and open crumb
- The soft white roll option for our Kitchen’s chef-prepared sandwiches
Focaccia:
- Traditional Italian flatbread
- Soft and airy with a light crumb
- Great for antipasti, appetizers, table bread, sandwiches and snacking
Selection may vary by store.
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