Ciabatta

sponge:
1 1/2 cups unbleached all-purpose flour
1 cup water
1/4 teaspoon instant active (not rapid rise) yeast

Mix together the ingredients and let them rest overnight in a covered bowl at
room temp.
Dough:
Sponge
1 teaspoon yeast
1 1/2 cups unbleached all-purpose flour
1 1/2 tsp salt
1 tsp. sugar
1/4 cup water plus enough olive oil to = 1/3 cup liquid

Make this very wet dough in the bread machine. It should be between a batter
and a runny dough.Shape into 2 ciabatta - long, rough ovals about 4 x 10
inches. Form on oiled baking sheet. Let rise til light and bubbly, using
your fingers topoke indentations in the dough all over aobut 1.2 way through
the rising period. Bake in a preheated 450 oven spraying with water once or
twice during baking 9or add ice cubes to bottom of oven). Bake 25 minutes,
then cool in turned off oven with door cracked open. Dust with flour.