effortless ciabatta italian bread (Print Version)

# Ingredients:

→ Dough

01 - 30 ml olive oil
02 - 10 g salt
03 - 7 g active dry yeast
04 - 355 ml warm water (about body temperature)
05 - 480 g plain flour

# Instructions:

01 - Pour some olive oil over your loaves and throw a pinch of sea salt on top. Bake them for 25 to 30 minutes until you see a really nice golden crust.
02 - Turn your oven on to 230°C while your dough finishes rising.
03 - Move your shaped dough onto baking sheets lined with parchment, cover, and let them rest for another hour to rise.
04 - Very gently press down the dough to let some air out, then split it in half and shape both pieces into long rectangles. Keep as much air in as you can.
05 - Put your dough in a bowl with just a bit of oil, cover with a damp towel, and let it sit somewhere warm for about 2 hours until it's fluffy and big.
06 - Move the dough to a floured counter and work it with your hands for around 10 minutes until it looks stretchy and soft.
07 - Slowly add the warm water while mixing the dry stuff, keep going until everything sticks into a rough ball.
08 - Use a big bowl and stir your flour with yeast, making sure everything's mixed pretty well with a wooden spoon or spatula.

# Notes:

01 - Try adding chopped rosemary or even sun-dried tomatoes to your dough for more flavor. Bread flour gives you a lighter, chewier inside. Keep loaves in paper bags at room temp or freeze them in slices so they stay good longer.