Step 1:

Lightly oil a 2-3 litre square plastic container. (It’s important to use a square tub as it helps shape the dough).

Step 2:

Put the flour, salt and yeast into a bowl. Add the olive oil and three-quarters of the water and begin mixing. As the dough starts to come together, slowly add the remaining water. Then mix for a further 5-8 minutes until the dough is smooth and stretchy.

Step 3:

Tip the dough into the prepared tub, cover with a tea towel and leave until at least doubled, even trebled in size – 1-2 hours or longer.

Step 4:

Heat your oven to 220°C and line a baking tray with baking paper.

Step 5:

Dust your work surface heavily with flour. Carefully tip out the dough onto the work surface, trying to retain a rough square shape. Rather than knocking it back, handle it gently so you can keep as much air in the dough as possible. Coat the top of the dough with more flour. Cut the dough in half lengthways and divide each half lengthways into 2 strips. You should now have 4 pieces of dough. Stretch each piece of dough lengthways a little and place on prepared baking trays.

Step 6:

Leave the ciabatta dough to rest for a further 10 minutes, then bake for 25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base. Cool on a wire rack.