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In a large glass baking dish or a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently until the yeast and sugar are dissolved. Let sit for 5 minutes until foamy.

Add the olive oil to the yeast mixture. Then, add the all-purpose flour and kosher salt. Using a sturdy spatula or wooden spoon, mix until all the flour is incorporated and a very wet, shaggy dough forms. Do not overmix; just ensure there are no dry streaks of flour.

Cover the dish tightly with a lid or plastic wrap. Place the dough in the refrigerator and allow it to rise for at least 8 hours, or preferably overnight (up to 24 hours). The dough will significantly expand, become bubbly, and aerated.

Once ready to bake, generously dust a clean, dry work surface (preferably a wooden cutting board) with about 1/4 cup of all-purpose flour. Also, dust the top of the risen dough with flour.

Carefully invert the dough onto the floured work surface. Dust the top of the dough with more flour. Using a dough scraper or a large spatula, gently fold the dough in half, then fold it in half again, forming a rough rectangle. Avoid pressing out too much air.

Preheat your oven to 450°F (232°C). If you have a pizza stone or baking steel, place it in the oven during preheating. Otherwise, use a heavy baking sheet.

Carefully transfer the dough to a piece of parchment paper. If using a pizza stone, slide the parchment paper with the dough onto the hot stone. If using a baking sheet, transfer the dough on parchment paper to the preheated baking sheet.

Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom. If desired, you can create steam in the oven by placing a shallow pan of hot water on the bottom rack during the first 10 minutes of baking.

Remove the ciabatta from the oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.


In a large glass baking dish or a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently until the yeast and sugar are dissolved. Let sit for 5 minutes until foamy.

Add the olive oil to the yeast mixture. Then, add the all-purpose flour and kosher salt. Using a sturdy spatula or wooden spoon, mix until all the flour is incorporated and a very wet, shaggy dough forms. Do not overmix; just ensure there are no dry streaks of flour.

Cover the dish tightly with a lid or plastic wrap. Place the dough in the refrigerator and allow it to rise for at least 8 hours, or preferably overnight (up to 24 hours). The dough will significantly expand, become bubbly, and aerated.

Once ready to bake, generously dust a clean, dry work surface (preferably a wooden cutting board) with about 1/4 cup of all-purpose flour. Also, dust the top of the risen dough with flour.

Carefully invert the dough onto the floured work surface. Dust the top of the dough with more flour. Using a dough scraper or a large spatula, gently fold the dough in half, then fold it in half again, forming a rough rectangle. Avoid pressing out too much air.

Preheat your oven to 450°F (232°C). If you have a pizza stone or baking steel, place it in the oven during preheating. Otherwise, use a heavy baking sheet.

Carefully transfer the dough to a piece of parchment paper. If using a pizza stone, slide the parchment paper with the dough onto the hot stone. If using a baking sheet, transfer the dough on parchment paper to the preheated baking sheet.

Bake for 20-25 minutes, or until the ciabatta is golden brown and sounds hollow when tapped on the bottom. If desired, you can create steam in the oven by placing a shallow pan of hot water on the bottom rack during the first 10 minutes of baking.

Remove the ciabatta from the oven and transfer it to a wire rack to cool completely before slicing and serving. This allows the internal structure to set.
