Ingredients:
4 cups (500 g) bread flour
1½ cups (360 ml) warm water
1 packet (2¼ tsp) active dry yeast
2 tbsp (30 ml) olive oil
2 tsp (10 g) salt
Directions:
Activate the Yeast:
In a bowl, mix the warm water and active dry yeast. Let it sit for 10 minutes until the mixture becomes frothy.
Make the Dough:
In a large mixing bowl, combine the bread flour and salt. Gradually pour in the yeast mixture and olive oil, stirring to form a sticky dough.
First Rise:
Cover the bowl with a damp cloth and let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Ciabatta:
Transfer the risen dough onto a floured surface. Handle the dough gently to preserve the air bubbles and shape it into two loaves. Place the loaves on a baking sheet lined with parchment paper.
Second Rise:
Allow the loaves to rise again for 30-45 minutes while preheating the oven to 450°F (230°C).
Bake:
Bake the loaves in the preheated oven for 20-25 minutes, or until the crust is golden and the bread feels hollow when tapped.
Serve:
Cool the loaves on a wire rack before slicing. Enjoy the chewy, airy texture of this classic Italian bread