Ingredients
400g strong white flour, plus extra for dusting
8g salt
5g sugar
7g dried active yeast
350g room temperature water
2 tbsps olive oil

Method
Put the yeast into the barely lukewarm water and mix.  Put to one side and leave until frothy, around 10-15 minutes.

Put the flour, salt and sugar into a stand mixer and just mix together.  Make a well in the middle of the flour and pour in the yeast liquid and mix together until it is a loose dough then knead until smooth (round 5 minutes).  This will be a little wet, don't let it put you off.

Get a square dish and put the olive oil into the dish and make sure everywhere is fully covered with oil.  Push the dough into all the corners.  Put the bowl so the short end is against you.  Take the top 2 corners and pull down to the bottom two.  Turn the dough around 90 degrees and push back into the corners.  Take the top 2 corners and pull down to the bottom two.  Turn the dough around 90 degrees and push back into the corners.  Put to one side for 30 minutes.  Repeat this step 3 more times adding a little more olive oil if needed.

Put the dough into the fridge for 10 minutes and preheat the oven to 230c. Line a large baking sheet with a silpat liner or baking paper.

Sprinkle the top of the dough and worksurface heavily with flour.  Put the dough onto your worksurface and, cut the dough into 2 or 4 depending on how large you want your ciabattas to be.  Cover both sides in flour then put onto the baking trays and cover with a dish towel and leave to rest for 15 minutes.

Transfer to the oven and bake for 15 minutes, until golden and puffed.

- Taken from Matthew Jones Bread Ahead