In a bowl, mix all purpose flour with salt, keep it aside.
Dissolve yeast and sugar in water. Let it sit for 5 mins until frothy.
Now add 3/4th of the flour mixture into yeast mixture. Mix it well using a spoon/whisk. Alternatively, a stand mixer can be used too.
The dough should be stringy and not break.
Now add the remaining flour mixture and mix it again until just combined.
Don’t over mix it, as the mixture can become tough.
Cover with cling film and let it rest for 1-2 hours or until it is doubled in size.
Slightly punch down the dough and mix it again, without pulling it too hard.
Meanwhile, on a baking tray lined with baking sheet sprinkle all-purpose flour all over it. Drop the dough at the center.
Using a sharp knife, cut into halves and shape each one into a ciabatta of 1 inch thickness.
Sprinkle some flour on top, don’t worry too much about the shape of the bread.
Bake this bread in a preheated oven at 200°C for 30-35 mins. For the first 15-20 mins, place a small bowl of water in the bottom most rack to maintain a high level of humidity and then remove it, bake again for 15 – 20 mins.
Once the bread is golden on top, remove it from the oven and cool it down before cutting.
Serve with olive oil and balsamic vinegar to dip or cut through the center and use as sandwich bread.