A classic Italian bread known for its very wet, loose dough, which bakes into a large, airy crumb and a crisp crust. It frequently finds a place at the table as the base for sandwiches and bruschetta.
Dissolve the yeast in warm water and mix with flour, salt and olive oil using a spoon; the dough should intentionally be very sticky and wet, do not knead it by hand.
Fold the dough gently 3 times, once every 30 minutes, covering it in between, and let it rest in a warm place until doubled in size.
Turn the dough out onto a generously floured counter, divide it in two without pressing too much, shape into rectangles, cover with a floured cloth and let rest for 30 minutes.
Bake in a very hot preheated oven, ideally with steam, until a golden, crispy crust forms. Caution: since the dough is very sticky, use plenty of flour when transferring it.
Important: Ciabatta dough is deliberately very wet and sticky; a folding technique is used instead of classic kneading. Contains gluten. Stays fresh for one day at room temperature; freeze for longer storage.
Sprinkling plenty of flour on the dough before putting it in the oven gives ciabatta its characteristic floury, matte crust look.
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