In a large mixing bowl add flour, water and dry yeast. Give a nice stir with a fork.

Add extra virgin olive oil and salt. Mix well with a fork until all flour is incorporated.

Cover the bowl with a lid or a plastic wrap and a kitchen towel. Let rest for 30-60 minutes.

Slide the spatula down the bowl on the side, pull it out stretching and folding the dough back on itself.

Repeat the folding process as many times as needed to finish a whole round around the bowl.

Cover the bowl with a lid or plastic wrap. Place in the fridge overnight or for at least 8 hours.

Using a spatula or wet hands do the stretching and folding process as before.

Cover the bowl with ciabatta dough with a lid or a plastic wrap and a kitchen towel. Let rest until doubled in size.

Once ciabatta dough has doubled in size do stretching and folding process again.

Cover and let rest until doubled in size.

Repeat folding process as in previous steps and let ciabatta dough rise for the last time until doubled in size.

Generously dust your work surface with flour.

Flip the bowl upside down and let the dough come out, assisting yourself with a silicone spatula.

Gently arrange the dough into a rectangular shape.

Using floured dough cutter/scraper divide the dough into 2 long loaves, then each loaf into squares.

Transfer ciabatta rolls on a baking sheet lined with parchment paper.

Cover the baking sheet with a linen towel and let rest for 20-30 minutes.

Preheat the oven to 450F (230C).

Once your oven is preheated, place your baking sheet on the middle rack and spray water on the oven.

Bake ciabatta rolls in a preheated to 450F (230C) oven for 12 minutes, then reduce the heat to 375F (190C) and bake for another 10-12 minutes.