My Italian friend showed me this bread recipe, and I've never been happier!

Now, let me tell ya a little bit about a bread that's as much a joy to make as it is to eat—a rustic Italian Ciabatta. This loaf, with its golden crust and chewy interior full of lovely air holes, comes right from the heart of Italy but has found its way to my kitchen here in the Midwest. It's a staple for any meal where you want a good, sturdy bread to soak up sauces or to sandwich a fresh tomato from the garden. Baking Ciabatta takes me on a little trip to the sun-soaked hills of Italy, without ever leaving home. It's a simple pleasure, really, but one that's rich with tradition and the warm embrace of family gatherings.

Now, my dear, when it comes to pairings, this Ciabatta loves company. Picture a steamy bowl of homemade minestrone soup or a crisp garden salad, just waiting for a generous hunk of bread to sweep the plate clean. I've had it alongside a hearty bolognese with family chatter filling the air, or as a base for a roasted vegetable sandwich where the rich flavors mingle in every bite. It's bread that brings comfort to the table and pulls any meal together.

Oven Italian Ciabatta Bread
Servings: 2 loaves

- 4 cups of bread flour, plus more for dusting
- 2 teaspoons of salt
- 1 teaspoon of granulated sugar
- 1 packet (or 2 1/4 teaspoons) of active dry yeast
- 2 cups of warm water (around 110°F)
- Cornmeal, for dusting

1. Start by combining the sugar, warm water, and yeast in a small bowl. Give it a gentle stir and let it sit until it gets foamy, about 5-10 minutes—that's how you know the yeast is raring to go.

2. In a big, friendly mixing bowl, whisk together the bread flour and salt. When the yeast mixture is ready, pour it into the flour blend and stir with a wooden spoon until you've got yourself a shaggy dough.

3. Cover the bowl with a clean kitchen towel and let your dough rise in a warm spot. It'll need about 1 1/2 to 2 hours to double in size and get nice and puffy.

4. Lightly flour your countertop and turn the dough out onto it. Divide it into two pieces with as much tenderness as you'd handle a day-old chick. Shape each piece into long, flat loaves, but don’t fuss over it—Ciabatta is beautifully rustic.

5. Sprinkle cornmeal on a baking sheet and place your loaves on it. Let ‘em rest uncovered for another 30 minutes to puff up a bit more.

6. While your bread is resting, preheat the oven to 425°F. Give it plenty of time to heat; a hot oven is key to a crispy crust.

7. Once your loaves have puffed up, it's time to bake. Put them in the oven and bake for 25 minutes, or until the crust is a deep golden brown and the bread sounds hollow when you knock on the bottom.

8. Allow the Ciabatta to cool on a wire rack before slicing. Patience is a virtue here; the flavors develop as it cools.

My dear, once you get the hang of this simple bread, the world is your oyster. You can mix in some herbs for an aromatic twist—rosemary or oregano will make your kitchen smell like an Italian market. Or add some olives or sundried tomatoes for a punch of flavor. Just fold these into the dough during the shaping stage. And remember, when it comes to kneading Ciabatta, less is more. This isn't a dough you fuss over; its charm is in its simplicity. Keep it loose and wet—that's what gives it those delightful nooks and crannies inside. Use a well-floured surface, and don't be afraid to get a little sticky. It's all part of the fun.

I wish you the joy of baking and the pleasure of sharing this lovely bread with your loved ones. It's a taste of tradition that never grows old, much like the memories we bake into every loaf.