Ciabatta Bread with Olive Oil Dipping

Ingredients

Bread flour

4 cups

Active dry yeast

2 teaspoons

Salt

1 1/2 teaspoons

Warm water

1 1/2 cups (around 110°f/43°c)

Olive oil

1/2 cup (for dipping, plus more for drizzling)

Fresh herbs (optional)

1 tablespoon (such as rosemary or thyme, finely chopped)

Balsamic vinegar (optional)

1 tablespoon (for added flavor in the dipping oil)

Instructions

1. In a large mixing bowl, combine the bread flour, active dry yeast, and salt.
2. Gradually add the warm water to the dry ingredients, mixing with a wooden spoon or your hands until a sticky dough forms.
3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 2 hours, or until it has doubled in size.
4. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Dust a floured surface with flour, then turn the dough out onto the surface and gently shape it into a large rectangle about 1 inch thick.
6. Transfer the dough to the prepared baking sheet and let it rest for an additional 30 minutes.
7. Bake the ciabatta for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
8. While the bread is baking, prepare your dipping oil by combining olive oil, fresh herbs, and balsamic vinegar in a small bowl. Mix well.
9. Once baked, allow the ciabatta to cool slightly before slicing.
10. Serve warm with the prepared olive oil dipping mixture.