Ciabatta rolls

In a large bowl combine all purpose flour, sugar and instant yeast.

Add warm water (and the olive oil) and gather with a dough whisk or wooden spoon into a shaggy mass.

Add a couple teaspoons of salt and pull together by hand just until the flour is incorporated; it need not be perfect.

Cover with a bowl cover and rest 30 minutes.

Stretch and fold: with wet fingertips, grab from the sides, stretch gently without tearing and fold into the center, rotating the bowl; cover and rest another 30 minutes, then repeat. Two or three sets.

Let rise until about doubled in volume, one to two hours depending on the warmth of the room; hers took a couple of hours.

Preheat the oven to 425 for a good hour, with a 9 by 13 inch pan ready for the lowest rack.

Lightly flour a parchment-lined baking sheet and the counter. Turn the dough out without deflating it, flour the top, and with fingertips coax it into a square of even thickness.

Cut with a bench scraper into strips and then in half into big square rolls; place on the baking sheet, tucking edges under to square them.

Put the 9 by 13 dish on the bottom rack and pour in two cups of water; bake the sheet on the middle rack, closing the oven quickly to trap the steam, for 20 minutes.

Remove the tray of water and bake until golden, an additional 15 minutes as instructed; hers went back in for 'like 18 minutes'.

Let the rolls cool completely before cutting.