In a mixing bowl, combine the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.

Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a floured surface. Knead gently for about 5-7 minutes, just until it comes together; it will be sticky.

Place the dough in a lightly oiled bowl and cover it with a towel. Let it rise in a warm area until doubled in size, about 1 hour.

Once risen, gently turn the dough onto a floured surface without deflating it too much. Divide it in half and shape each piece into a rectangle.

Place the shaped dough on a floured baking sheet and cover it again. Allow it to rise for another 30 minutes until puffy.

While the dough is rising, preheat your oven to 425°F (220°C).

Bake the ciabatta for 25-30 minutes until golden brown. The bread should sound hollow when tapped on the bottom.