Instructions

1. In a large mixing bowl, combine the bread flour, active dry yeast, and salt. Mix well to evenly distribute the ingredients, ensuring the yeast does not come into direct contact with the salt initially.
2. Create a well in the center of the dry ingredients and pour in the warm water and olive oil. Stir with a wooden spoon or your hands until a sticky dough forms; don't worry about achieving a perfectly smooth consistency—ciabatta thrives on its rough texture.
3. Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 1-2 hours, or until it has doubled in size, creating a bubbly texture.
4. Preheat your oven to 450°F (230°C) and place a baking stone or an inverted baking sheet inside to heat up, which will help achieve a beautiful crust.
5. Lightly flour a clean surface and gently transfer the risen dough onto it. Shape the dough into a rough rectangle, being careful not to deflate it too much.
6. Dust a baking sheet lined with parchment paper with extra flour and carefully place the shaped dough on it.
7. Cover the dough with a clean kitchen towel and let it rise for another 30 minutes, allowing it to puff up further.
8. Once risen, use a sharp knife or a razor blade to make a few shallow slashes on the top of the dough, which will allow steam to escape while baking.
9. Transfer the baking sheet to the oven and bake the ciabatta for 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
10. Remove from the oven and let it cool on a wire rack before slicing and serving.