Step 1: Mix the Dough

1. In a large mixing bowl, combine the flour, salt, and instant yeast.

2. Add warm water and olive oil.

3. Mix with a spoon or spatula until a sticky, shaggy dough forms.

4. Cover the bowl with a clean towel or plastic wrap and let it rest for 30 minutes.

Step 2: Stretch and Fold
5. With wet hands, gently grab one edge of the dough, stretch it upward, and fold it over itself.
6. Turn the bowl and repeat on all four sides.
7. Cover and let rest for 30 more minutes.
8. Repeat this stretch-and-fold process two more times, every 30 minutes. This strengthens the gluten and gives the dough structure.

Step 3: First Rise (Bulk Fermentation)
9. After the final fold, cover the bowl and let the dough rise at room temperature for 1 to 1½ hours, or until doubled in size and bubbly.

Step 4: Shape the Dough
10. Generously flour your work surface and carefully turn the dough out without deflating it.
11. Sprinkle the top with flour and gently shape it into a rectangle.
12. Cut the dough in half lengthwise to make two loaves.
13. Transfer to a parchment-lined baking sheet. Be gentle to preserve the airy structure.

Step 5: Final Rise
14. Cover the dough loosely with a floured towel or plastic wrap.
15. Let it rest for 30–45 minutes while your oven preheats.

Step 6: Preheat the Oven
16. Preheat oven to 450°F (230°C). Place a metal baking pan on the bottom rack.

Step 7: Bake with Steam
17. Just before baking, pour 1 cup of hot water into the preheated metal pan to create steam.
18. Quickly place the baking sheet with the ciabatta into the oven and close the door.

Step 8: Bake to Golden Perfection
19. Bake for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped.
20. Cool completely on a wire rack before slicing.