Here's a photo of the interior of ciabatta I made using Rose Levy Beranbaum's recipe from her Bread Bible. Since I haven't baked ciabatta using other recipes I can't really judge how this stacks up against other recipes, but I was happy with the results from Rose's recipe. She uses a very wet dough which at first was a little hard to get used to but now that I have done it a few times it has become easier. I also used a Kitchen Aid mixer as she recommends and the dough pulled away from the sides of the bowl nearly precisely in the time she said it would. After the first batch I eliminated the finger exercise of pressing the dough flat before the rising just prior to the oven. Eliminating deflating the dough gave me more rise and ovenspring. Her recipe is for one loaf (11"X 5"X 2 1/2" high). I made four times the amount of dough and used half for 2 loaves and half for rolls. I really like the recipe. The crust and interior seemed to be about right and both the loaves and the rolls tasted great. I used the King Arthur French style flour in the last batch and the interior seemed to turn out a tiny bit tacky but maybe that can be attributed to "operator trouble".
In summary, this ciabatta exercise has been sort of an epiphany for me. It has made me realize the importance of "wetter is better" especially where big holes in the interior are desirable; ciabatta, baguettes, batards, etc. For me there was always a tendency to make my doughs a little too tight. If anyone is interested, I posted photos of the ciabatta loaves and rolls on the Gallery.