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400 Flour, 7g Dry/Active Yeast, 300ml Warm Water, 12 tbs Olive Oil.

Method:

• In one mixing bowl, mix 400g flour, 7g dried/active dry yeast and ½ tsp salt together and set aside. This is the dry mixture. Add 300ml warm water to the dry mixture. Mix with a wooden spoon only to integrate the ingredients. You should get a fairly sticky dough.

• Put 3tbsp olive oil in another large mixing bowl and place the sticky dough in it. Cover and leave to rest for 1 hour.

• After 1 hour, gently fold the dough twice and add 3tbsp olive oil (2 on bottom and one on the top of it).  Cover and leave to rest again. Repeat this process two more times (after about 1 hour each-time). At the end of the resting cycle, the dough should be well risen and bubbly.

• Transfer the dough to a floured surface. Be gentle so that you do not damage the air bubbles. Divide the dough into 4 equal portions. Mould each portion of dough into a round shape. Roll each ciabatta in flour, then place on a baking sheet, lined with parchment paper. Leave to rest for 5-10 minutes.

• Meanwhile, preheat the oven to 220°C fan.
• Bake the ciabattas in the preheated oven for about 15 minutes, or until golden brown. Tap the bottom of one roll – if it sounds hollow, it is done. Set the ciabatta rolls on a wire rack to cool.

*** Do not bake for too long – ciabatta should be very soft on the inside.