Seattle's Top 5 Ciabatta Breads

This week's Top 5 will make you want to shed a tear for anyone who can't tolerate Gluten. Brought to America in the 90s, ciabatta bread has become a staple in most bakeries and taken the toasted sammie from to tuna melt bland to molto buono. Generally consisting of white wheat flour, olive oil, water, dry yeast and sea salt ,this simple recipe has many variations, and every spot in the city does it a little differently. Here are five local bakers who have not only mastered, but elevated, the art of Italian bread making. Divertiti!

Macrina Bakery-(615 W. McGraw St.) Available by the loaf or as a roll, Macrina scores as the top ciabatta for cold sandwiches. Macrina's recipe includes whole milk which technically makes it a ciabatta al latte as well as amazingly chewy and easy to slice.