Instructions: * Plus additional water if necessary to make a very wet dough

Place all the ingredients in the machine, program for dough or manual and press start. Check the dough during the first few minutes of the knead cycle adding more water if necessary to form a very wet, slack batter-like dough that barely forms a ball and does not clean the sides of the pan. Line a large baking sheet with parchment.

Pour and scrape the dough onto a lightly floured work surface and use a dough scraper to divide it into 3 portions. Flour your hands and lift the dough onto the parchment, forming a rough, flat oval shape. Leave at least 2 1/2" between the loaves. Drizzle the tops with olive oil and allow to rise in a warm place for 20 minutes.

Preheat the oven to 450F. with the rack in the upper, but not highest position. Just before baking, use your fingertips to poke the top of the ciabatta to deflate it. Bake until the tops are dry and just barely golden brown.

Cool on racks for at least 15 minutes before serving.

NOTES : Heres a recipe for a dough that if love to make in the bread machine, then bake in the oven. The dough is exceptionally wet - almost like a batter.

This means "slipper" in Italian. If you love bread that will exercise your mouth, then this chewy loaf is for you!

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