No-Knead Ciabatta

This recipe comes from @zainebsoven and is a very easy and flavorful bread.

• 3 cups (375g) all-purpose or bread flour
• 1 tsp instant yeast
• 1 ½ tsp salt
• 3 tbsp (40ml) olive oil
• 1 ¼ cups (290ml) lukewarm water 

1. Prepare the dough: Combine flour, yeast, and salt in a bowl. Add olive oil and water, mixing until a sticky dough forms. Rest the covered dough in a warm place for 30 minutes.
2. Stretch and fold: Perform three rounds of stretch and folds on the dough at 30-minute intervals, wetting your hands each time.
3. Bulk fermentation: After the final stretch and fold, let the dough rest for one hour until it's puffy.
4. Preheat and prepare: While the dough rests, preheat your oven to 425°F (220°C). Flour a parchment-lined baking sheet.
5. Shape and cut: Gently turn the dough onto the floured surface, dust with more flour, and shape into a rectangle. Divide into four loaves and transfer to the baking sheet.
6. Final proof and bake: Let the shaped ciabatta rest for 15 minutes. Create steam in the oven before baking for 15–20 minutes until golden brown.
7. Cool: Allow the ciabatta to cool slightly before serving.