Easy Ciabatta Bread

There is no excuse for not having fresh bread, especially if you are fond of those artisan loaves they charge so much for at the bread chains and supermarket bakeries.  I have made a few of these loaves now, and they are very popular in our house, so here goes:


Ciabatta Bread
1/4 tsp. yeast

2 cups warm water (tap warm is fine)
4 cups of flour (I use whole wheat, but use what you want)
1/2 tsp salt

In a large bowl, sprinkle the yeast over the warm water, and swish it together.  Combine flour and salt and mix in with the yeasty water.  You should have a loose dough that is about halfway between batter and dough consistency.  Cover the bowl with plastic wrap or a towel and leave in a warm (not hot) location for 8 - 12 hours.  After that period of time, your dough should have roughly doubled in size.

Preheat oven to 400F and prepare your pan.  A cookie sheet lined with parchment or a silicone baking mat works well.  Pour the dough out onto the pan and you should have an oblong shape.  Top with your choice of topping, such as herbs and grated cheese, or leave naked.  Feel free to be imaginative here.

Bake for 25-30 minutes or until done.  Remove and let cool for at least ten minutes before slicing to prevent a collapse.  Enjoy!

(The two loaves pictured are from one batch.  I divided it so I could top them differently)