Pre heat oven to 200C. In a large bowl mix with your hands flour, sugar and yeast.
Pour in the water. Add salt and ‘beat’ in the bowl with your hands for 5 minutes. The dough should be like a very thick pancake paste not like a regular bread dough.
Beat the dough you need to pull at parts of the dough and stretch it up high and then slap it down again. This pushes air pockets into the dough to create the airy texture. If you have a food mixer, beat it with a dough hook but still finish off with the hand method to push air pockets into the dough.
Pour about 1 Tablespoon of olive oil over the dough so the oil covers the top and goes down the side of the dough. Allow to rise covered with plastic wrap for about 1 hour or until it doubles in size.
Pour the dough onto a well floured work surface and fold over like an envelope length ways to create the ciabatta shape. Lift dough onto a floured baking tray and bake for 30-40 minutes, until golden and when tapped sounds hollow.