Ciabatta (Italian pronunciation: [tʃaˈbatta], literally slipper bread) is an Italian white bread made from wheat flour and yeast. The loaf is somewhat elongated, broad and flat. Ciabatta is baked in many variations.

Ciabatta was developed in 1982. Since the late 1990s it has been popular across Europe, particularly in Spain, and in the United States, and is widely used as a sandwich bread.

A toasted sandwich made from small loaves of ciabatta is known as a panino (plural panini).

Ciabatta was first produced in Liguria, although at least one type of ciabatta can be found in nearly every region of Italy nowadays.

The ciabatta from the area encompassing Lake Como has a crisp crust, a somewhat soft, porous texture, and is light to the touch. The ciabatta found in Tuscany, Umbria, and Marche varies from bread that has a firm crust and dense crumb, to bread that has a crisper crust and more open texture.

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