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Combine warm water, yeast, sugar, and olive oil.
Add flour and salt. Mix until no dry flour remains.
If too dry, add a bit of water. The dough should be very sticky: that’s exactly what you want.
Rest 20 minutes.
Do 3 rounds every 15 minutes: Lift the dough → fold over → rotate bowl → repeat.
Cover and let rise until doubled, bubbly, and full of air (about 60–90 min).
Generously flour your counter.
Carefully turn dough out without deflating it too much.
Cut into 8–10 pieces and gently shape into ciabattas.
Rest 20 minutes while the oven heats to 475°F / 245°C.
Bake 20-25 minutes until deeply golden and crisp.
Add a few ice cubes to a tray (or hot water) in the oven for extra steam and a beautiful crust.