Homemade Ciabatta Ham Sandwich

Activate the yeast in warm water for 10 minutes.

Add the oil to the yeast and water mixture.

Add the wet ingredients to the dry ingredients and combine until a shaggy dough forms.

Cover and rest for 20 minutes, then do one set of stretch and folds.

Repeat the stretch and fold process 3 times, resting 20 minutes between each set.

After the final set of stretch and folds, rest the dough for 30 minutes.

Turn the dough onto a floured surface, dust the top with flour, and rest for another 30 minutes.

Preheat the oven to 220 degrees C.

Move the rested dough to a parchment lined tray and bake for 25 minutes.