In a large mixing bowl, combine the warm water, dry active yeast, honey, and olive oil. Use a whisk to combine, dissolving and activating the yeast.

To the bowl, add the unbleached all purpose flour and salt. Use a wooden spoon or Danish dough whisk to mix, and bring the dough together until there are no remaining pockets of flour. The dough will be very sticky and wet at this point.

Cover the bowl with plastic wrap, a tea towel, or a disposable shower cap, and let rest for 10 minutes. This is the autolyse phase that allows the flour to absorb the water, and helps with gluten development!

Uncover the bowl, and begin the stretch and fold process.

This is a gentle way of developing gluten strength. With damp hands, gently stretch up one side of the dough, then lay it over the remainder of the dough. Turn the bowl 90°, and lift up the next side of dough as far as it will stretch without tearing, then fold it over. Repeat until all sides have been stretched and folded.

Cover the bowl again, and let the dough rest for 10 minutes.

Repeat the stretch and fold process 1 to 2 more times, then cover the dough and let it rise for another 45 minutes to 1 hour, until puffy, bubbly, and doubled in size.

Line a rimmed baking sheet with parchment paper, then sprinkle the parchment paper with flour.

Generously sprinkle your work surface with flour, and pour the dough out onto the surface. Gently fold it over itself in half. Use a bench scraper or sharp knife to cut the dough exactly in half, being careful not to deflate the dough.

Gently transfer each piece of dough to the prepared baking sheet. Flour your hands, and use your hands to scoot each piece of dough into a rectangle shape about 6 inches wide, and 10 inches long. It doesn't have to be perfect.

Preheat the oven to 450℉ while the dough rests for another 30 minutes.

Spray the tops of the dough with water, or drop 3-4 ice cubes into the bottom of the oven to create steam.

Bake the ciabatta bread for 22-25 minutes until the crust is deeply golden brown and crispy.

Allow the bread to cool completely before slicing. Perfect for artisan sandwiches, garlic bread, or alongside cozy pots of soup.

Store the bread in an airtight container for up to 2 days, or freeze for up to 1 month.