Step 1: Make the Dough
In a large mixing bowl, combine flour, salt, and instant yeast.
Add the lukewarm water and stir until a sticky, shaggy dough forms.
The dough will be very wet and soft—that’s exactly how it should be.

Step 2: Let It Rise
Lightly coat another clean bowl with olive oil.
Transfer the dough to the oiled bowl and cover it with plastic wrap or a damp kitchen towel.
Let it rise at room temperature for 1 to 2 hours, or until it has doubled in size and looks bubbly.

Step 3: Stretch and Fold (No Kneading!)
Lightly flour your work surface and gently turn the dough out onto it.
Using floured hands or a bench scraper, gently stretch one side of the dough and fold it over itself.
Repeat this on all four sides.
Form the dough into a rough rectangle and let it rest for 20 minutes.

Step 4: Second Rise
Line a baking sheet with parchment paper and dust it with flour.
Carefully transfer the dough to the baking sheet, seam-side down.
Dust the top with a little more flour.
Loosely cover the dough and let it rise again for 45–60 minutes.

Step 5: Bake the Ciabatta
Preheat your oven to 425°F (220°C). Place an empty metal baking pan on the bottom rack.
Once the oven is hot, pour a cup of hot water into the empty pan to create steam—this gives the ciabatta its crusty exterior.
Bake the bread on the middle rack for 20–25 minutes, or until golden brown and the loaf sounds hollow when tapped.

Step 6: Cool and Serve
Remove the ciabatta from the oven and transfer it to a wire rack.
Let it cool for at least 30 minutes before slicing to maintain the airy structure.
Enjoy fresh or toasted!