Jason's Quick Ciabatta

Questing for a random, open crumb I found this gem on TFL.

Semolina recipe, mixed in a food processor and baked on parchment over a stone.

A well-steamed oven made the crust thin and crispy but left the inside shiny and creamy.

I was so pleased that I used the remaining dough for pizza. I expected the weight of the topping to deflate the pie more, but it held up well. Double Yum!