Rustic Ciabatta Bread

• 1 ½ Cups-Water-hand warm about 105 degrees
• 1 ½ Teaspoons-Kosher Salt
• 1 Teaspoon-Sugar-granulated
• 1 Tablespoon-Olive Oil
• 3 ¼ Cups-All Purpose or Bread Flour-plus more for dusting
• 2 Teaspoons-Dry Yeast
• To Dust-Corn meal

Directions

1. In the bowl of a stand up mixer add flour, salt, sugar, oil and yeast to well.
2. Add water and being mixing with dough hook until dough comes together.
3. Add a little more flour at a time until dough starts to come off sides of the bowl.
4. Turn out onto a flour board and mix until soft and still slightly sticky.
5. Lightly spread corn meal a pizza peel/baking sheet and form an oblong loaf.
6. Dimple top of dough, lightly flour dough, cover and let rest for 30 minutes.
7. Dimple again, lightly flour, let rest for another 30 minutes and preheat oven to 425 degrees fitted with a baking stone.
8. Slide loaf onto stone, spray inside of oven with water from a spray bottle and close door quickly.
9. Bake for 25-30 minutes, spray inside oven every five minutes, and don’t spray bread directly.
10. Remove from oven and let cool slightly before slicing.