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POOLISH – Day One. Make Poolish the day before making the bread.
1 cup of warm water, not hot more of lukewarm.
1 cup of white bread flour.
1 tsp of yeast
Mix with hands until combined. Cover with towel and let sit at room temp for 12-20 hours. 
BREAD DOUGH – Day Two.
3 cups of white bread flour
2 cups of warm water (add 1 ½ cups only at first)
1 tsp of yeast
1 tsp of salt
Poolish from Day One
ROSEMARY, GARLIC, FETA, SUN DRIED TOMATO AND OLIVE CIABATTA OPTION. 
Mix in a separate bowl before adding to the dough. Add during the folding of the dough, not the initial mix.  You can vary proportions according to taste, with basil, sun dried tomatoes, cheese. However, the total volume of add ins cannot exceed 2 cups or the dough will have a tendency to fall apart.
1 1/2 cups of olives drained if coming out of a can
4 cloves of garlic chopped
1 Tablespoon of rosemary, can be ground or fresh.
1 ½ cups of sun dried tomatoes
4 cloves of garlic finely chopped
1 ½ cups of feta cheese.
Bake on a hot surface in a 450 degree temp oven for 20 minutes.