This classic Italian bread starts with a very wet, loose dough and bakes up with a large open crumb and crisp crust. It is often served as a base for sandwiches and bruschetta.
Dissolve the yeast in lukewarm water. Add the flour, salt, and olive oil, then stir with a spoon. The dough should be very wet and sticky; do not knead it by hand.
Gently fold the dough 3 times, once every 30 minutes. Cover it and let it rise in a warm place until doubled in size.
Turn the dough onto a heavily floured work surface. Divide it in half without pressing it down much, then shape the pieces into rectangles. Cover with a floured cloth and let rest for 30 minutes.
Bake in a very hot preheated oven, preferably with steam, until golden with a crisp crust. Caution: The dough is very sticky, so use plenty of flour when handling it.
Important: Ciabatta dough is intentionally very wet and sticky; fold it rather than kneading it in the usual way. Contains gluten. It stays fresh at room temperature for one day; freeze it for longer storage.
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