Italian Olive Oil Rosemary Ciabatta

A rustic high-hydration loaf with olive oil, rosemary, and a chewy open crumb.

Ingredients

• 4 cups bread flour
• 2 1/4 teaspoons yeast
• 1 3/4 cups lukewarm water
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 tablespoon chopped rosemary

Directions

1. Mix flour, yeast, water, oil, salt, and rosemary into a sticky dough.
2. Use stretch-and-folds every 20 minutes for 1 hour.
3. Let rise until noticeably puffy.
4. Turn onto a floured surface and divide into two rustic loaves.
5. Proof 30 minutes.
6. Bake at 450°F for 24 to 28 minutes until deeply golden.