Ciabatta is nothing more than an dough that is extremely high in hydration. Anyone can make a ciabatta if just a little more water is added to the dough.
I would imagine so. I think a biga is really important for it to actually taste like ciabatta. you need to also remember that extra hydration introduces a bunch of other elements to your procedure, and there are ways to deal with those that you usually don't really need (i.e. stretch and fold).
this could be an interesting idea to experiment with; creating a "simpler" ciabatta recipe. or maybe not.