Preheat the oven to 240'C.
Place all of the dry ingredients in a bowl and make a well in the centre. Add all of the water and bring together with a scraper. Tip the dough out on to your work surface and then work the dough by stretching it right across the surface and then folding it back together. This process is activating the gluten in the flour. Ciabatta may need working more than other doughs due to the large amount of water in it. Don't be tempted to add more flour as this will just result in a denser loaf.
When you are happy that the dough is ready to prove, roll it into a ball, place in a large bowl and cover with a damp cloth. Leave to double in size. The amount of time the dough takes to prove will depend on temperature - the yeast activates a lot more quickly when warm. You can speed up the first proving process a little by adding a couple of tablespoons of warm water to the yeast before mixing it with the rest of the ingredients.
Once the dough has proved, knock it back and shape it into a rough rectangle. Sprinkle your work surface generously with semolina and then use a dough scraper to cut the dough into individual ciabatta. Don't worry about making them neat, just rustic rectangles about 4 inches long and 2 inches wide will work well. Sprinkle each one with semolina so that the whole ciabatta is covered. Place the ciabatta on a baking tray, cover with a tea towl and allow to prove a second time. You want the dough to spring back when pressed gently. Bake in the oven until golden brown. Cool on a wire rack once cooked.
«'The wetter the better' should be your motto when making ciabatta dough! Don't worry if it feels too wet and don't be tempted to add more flour.»