In a large bowl, mix the flour, water, oil and yeast. When the yeast is well incorporated, add the salt.

Mix vigorously with a spatula or with a stand mixer fitted with a dough hook for 5 to 10 minutes or until the dough is shiny and slightly elastic (it will be sticky and wet).

Put the dough in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have 2 options: place the covered bowl in the fridge to slow prove overnight, or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1.5 to 2 hours or until doubled in size. (Slow proving will add flavour and will ensure you get a moist soft crumb, but you will still have a good ciabatta if you skip that stage.)

Place a metal bowl, roasting tin or a small skillet in the oven and bring the oven temperature to 220C/200C fan/gas 7.

Once the dough has proven, you will notice that air bubbles will have formed - don’t burst them, they hold the secret to the formation of the holes in the bread! Tip the dough onto a baking tray lined with baking paper, stretch it gently with floured hands and dimple the top lightly.

Put the tray with the dough on it into the hot oven, pour a glass of cold water into the metal bowl, roasting tin or skillet to create steam, close the oven door and bake for 30 to 35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven.  Cool at room temperature over a wire rack for at least 1 hour before slicing.