Easy homemade no knead ciabatta bread with a crisp crust and light airy crumb perfect for sandwiches and dipping.

Scale

3 cups bread flour

1½ cups warm water

1 tsp instant yeast

1 tsp salt

1 tbsp olive oil

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1. Mix flour yeast and salt in a bowl.

2. Add warm water and olive oil and stir to form sticky dough.

3. Cover and let rest 12 to 18 hours.

4. Turn dough onto floured surface and gently shape.

5. Divide into two loaves and rest 30 minutes.

6. Bake at 450°F for 20 to 25 minutes until golden.

High hydration dough creates the airy crumb.

Handle dough gently to keep air bubbles.