This ciabatta recipe has a poolish dough base, which can be compared to a sourdough starter, giving a nice structure to the dough. The poolish is made of a mixture of flour, water and yeast that must double in volume before adding more flour and water. Just stretch and fold the dough, which becomes smooth and elastic, over itself three times until it becomes beautifully shiny, soft and dense. The ciabatta tastes great plain, but don’t hesitate to add the bold, punchy flavour of olive and chilies. It’s a dream sandwich bread!