This Italian bread is made with a fairly wet dough. It must be kneaded extensively to develop the gluten necessary to provide structure to its many irregular air bubbles, which create ciabatta’s distinctive open crumb and contribute to its pleasing, chewy texture.

Combine in a stand mixer fitted with the paddle attachment:

Mix until the ingredients are just combined. Let the dough rest for 20 minutes. Turn the mixer back on medium speed and mix about 2 minutes until the dough has gathered around the paddle. With the mixer running, gradually add:

Mix until the dough is gathered around the paddle again. Switch to the dough hook and add:

Mix on medium-high speed until the dough cleans the sides of the bowl and makes a slapping sound against the side of the bowl, 8 to 10 minutes. The dough will be wet and sticky but should look smooth and shiny. Transfer it to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for 45 minutes.

With the dough still in the bowl, lift up one side of the dough, stretch it gently, then fold it over on itself. Repeat this stretching and folding technique 3 more times, then flip the dough so the seam is down. At this point, the dough may be tightly covered with plastic wrap and refrigerated up to 24 hours to allow it to develop more flavor.

Alternatively, cover and let the dough rest, 45 more minutes, then fold it again, 4 more times, in the same way as before. Cover and let it rise 45 minutes more. Gently turn the bubbly dough out onto a well-floured countertop and gently shape into a rectangle using a bench scraper. Lightly cover with oiled plastic wrap and let rest for 30 minutes.

Meanwhile, preheat the oven to 450°F, with a baking stone or steel or a baking sheet on the center rack and a metal baking pan or cast-iron skillet on the bottom rack. Place a piece of parchment paper on a baking peel, cookie sheet, or an inverted baking sheet and lightly flour the parchment. With a bench scraper and a floured hand, gingerly transfer the dough to the parchment paper by gathering it up from each side and, in one quick motion, flipping it onto the parchment. Gently reshape the dough into a roughly 12 x 8-inch rectangle.

Slide the parchment onto the stone, steel, or baking sheet and immediately add 1 cup hot water to the baking pan or skillet. Bake for 10 minutes. Take out the pan or skillet, turn the bread by rotating the parchment paper 180 degrees, and bake, about 10 more minutes, or until the bread is crusty and brown. Let cool completely, then tap off the excess flour.