The oil makes a difference in ciabatta
For a few months, I was making my everyday ciabatta loaves with cheap supermarket canola oil (approximately 1/4 cup oil + 1-3/4 cup water to hydrate 4-1/2 cups of flour). Bread was OK but not great. Then I splurged on a bottle of organic olive oil from my health-food coop. Bread is a lot tastier.
D'oh! Of course the oil that has more sediment and a stronger flavor will assert itself in the bread.
(I say approximately on the measurements because I'll add extra flour or water to get the dough exactly the right consistency. If I had a scale and were weighing rather than measuring, I probably wouldn't have to fiddle so much. Sigh. If I can find a job, I can buy a kitchen scale.)