Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        sponge:
   1 1/2  Cups          all-purpose flour -- unbleached
   1      Cup           water
     1/4  Teaspoon      active dry yeast -- (not rapid rise)
                        Dough:
                        Sponge
   1      Teaspoon      yeast
   1 1/2  Cups          all-purpose flour -- unbleached
   1 1/2  Tsp           salt
   1      Teaspoon      sugar
     1/4  Cup           water
                        plus enough olive oil to = 1/3 cup liquid

Preparation:

Mix together the ingredients and let them rest overnight in a covered bowl at room temp Make this very wet dough in the bread machine. It should be between a batter and a runny dough.Shape into 2 ciabatta - long, rough ovals about 4 x 10 inches. Form on oiled baking sheet. Let rise till light and bubbly, using your fingers to poke indentations in the dough all over about 1/2 way through the rising period. Bake in a preheated 450 oven spraying with water once or twice during baking (or add ice cubes to bottom of oven). Bake 25 minutes, then cool in turned off oven with door cracked open. Dust with flour.