Set up the electric standalone mixer with the dough hook attachment.

Add white bread flour, salt and fast acting yeast into the mixing bowl. Place the salt on the opposite side of the yeast as the salt retards the growth of the yeast. Add 3/4 of the water and start to mix on low. The dough will begin to come together in the center, but some flour will remain on the sides. Slowly add the remaining water as you continue to mix. Then increase to medium speed and mix for 8-10 minutes until the dough is smooth and stretchy. During this time, the dough will be wet and sticky and slap around the bowl until it comes together as a very elastic dough.

Lightly coat the 3-litre square container with extra virgin olive oil. With oiled hands, remove the dough from the mixing bowl and place in the greased container. Cover with lid or a tea towel and allow the dough to proof for 3-4 hours or until the dough has risen to the top of the container.

Line two baking trays with parchment paper and dust with bread flour and semolina flour. Set aside.

Dust your work surface with bread flour and semolina flour. Gently tip the container onto the floured board. The goal is for the dough to retain all the air bubbles and square shape. Dust the top of the dough with bread flour and semolina flour. This will help absorb the oil and make it easier to work with the dough..

Using a bench scraper, cut the dough in half lengthwise and divide each half into two strips. Tip each strip on its side and gently lift up and stretch as you place it on the flour dusted baking tray, cut side up. Place two loaves per baking tray.

Note: The top cut marks are characteristic of ciabatta bread.

Cover with a tea towel and allow to proof an additional 30-45 minutes.

Preheat the oven to 425°F and position the baking racks for the two baking sheets. Bake for 25 minutes or until golden brown and sound hollow when you tap the bottom. Cool on a wire rack.