Warning: this is sort of tricky to make. If you are inexperienced with bread making this recipe os not for you try something simpler first like THIS

The reason why this praticular formula is tricky is that the dough is incredibly wet and airy and if you handle it too much it can sort of deflate and collapse
The end result is well worth it

You will need

1 1/2 cups cool water (12 ounces)
3 1/2 cups Bread Flour (14 3/4 ounces)
2 teaspoons instant yeast
1 1/2 teaspoons salt

Bigga/preferment.... Start by taking two cups of the flour all of the water and a teaspoon of the yeast and combine them in a bowl and cover...let ferment at least 8 hours or preferably overnight... I fermented mine for 12 hours

Add the remaining flour, yeast, and salt, mixing vigorously until the dough begins to hold together. This is an incredibly dough (it is almost a batter) add more flour only if it's "soupy."

Place the dough in a lightly floured bowl. Let it rise for 1 hour, gently deflate it. Let it rise another hour, then turn it out onto a liberally floured parchment paper handle dough as little as possible. You are going to have to pour the dough out and use a dough cutter or sharp knife to cut it leaving about 6" between them. Cover with heavily oiled plastic wrap, and let rise till they're very puffy, about 2 hours.

While the dough is rising, place a baking stone in the oven and set the temperature to 500°F. Allow the oven to heat for 30 minutes. Spritz the dough with water, then transfer the bread parchment and all to the stone with a peel or wooden cutting board and lower the oven temperature to 425°F. Bake the ciabatta until it's golden brown, approximately 22 to 25 minutes. Turn the oven off, place ciabatta on the oven's middle rack, crack the door open about 2", and allow ciabatta to cool completely in the turned-off oven. Make sure you remove the bread from the stone as you are cooling it or the crust will be as hard as a rock Yield: 2 ciabatta.

Note: If you don't have a baking stone, transfer parchment and ciabatta to a cookie sheet, and bake on the middle rack of your oven. (THIS IS NOT A ONE PERSON JOB)