My Italian friend showed me this bread recipe, and I've never be

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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