Quick And Easy Artisan Ciabatta - cooking recipe

Ingredients

1 lb refrigerated bread dough (Quick and Easy Artisan Boule (French Free-Form Loaf))
white flour, for the pizza peel

Preparation

Cut off a 1 pound (grapefruit sized) piece of refrigerated dough without dusting the surface with flour. Wet hands will help prevent sticking. Using your wet hands, shape the dough into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go. With your wet fingers, flatten the ball into an elongated oval about 1 inch thick. Don't make it thinner than 1 inch or it will puff like pita bread.
Turn on oven to 450 degrees F with a baking stone on the middle rack. Place an empty broiler tray on any other shelf that will not interfere with the bread.
Place the loaf on a white flour-covered pizza peel and allow to rest for 20 minutes. Dust the top of the loaf with flour but do not slash with a knife.
Slide the loaf directly onto the hot stone. You may need the assistance of a steel dough scraper or spatula. Pour 1 cup of hot tap water onto the broiler tray and quickly close the oven door.
Bake for about 20 minutes or until deeply brown. Allow to cool on a rack before cutting or eating.