Easy Focaccia

In a large bowl, combine the warm water, olive oil, and yeast. Add the flour and salt. Mix everything together with a spatula until it just comes together. Don’t knead.

First rest: Cover the bowl with a damp tea towel and let the dough rest for 20 minutes

After 20 minutes, do a set of stretch-and-folds: grab one side of the dough, stretch it up, and fold it over. Turn the bowl and repeat until all sides are done, always finishing with the smooth side on top.

Repeat this process 2 times, resting the dough between each set.

Perform a coil fold (check my video for technique if needed).

Cover and let the dough rest at room temperature until doubled in size — usually 1 to 1.5 hours

Generously flour your work surface and carefully tip out the dough. Dust the top with flour as well — the dough will be sticky.

Using a dough scraper or spatula, cut the dough into the desired ciabatta shapes. Handle it gently to keep the air bubbles intact.

Transfer to a tray lined with baking paper, cover, and let rest while you preheat the oven.

Preheat the oven to 230°C.

Place a small metal dish inside the oven to heat up (this will be used for steam).

Slide the tray with your ciabatta into the oven.

Add one ice cube to the preheated metal dish and quickly close the oven door. The steam will help the bread rise beautifully.

Bake for about 25 minutes, or until golden brown and baked through.