Activate the Yeast: In a medium bowl, combine 1 cup of warm water, 1 tablespoon of sugar, and 2 teaspoons of active dry yeast. Stir gently and let sit for 5-10 minutes until frothy.

Mix the Dough: In a large mixing bowl, whisk together 4 cups of all-purpose flour and 2 teaspoons of salt. Gradually add the yeast mixture and 2 tablespoons of olive oil, stirring until a sticky dough forms.

First Rise: Cover the dough with a towel and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.

Shape the Dough: Dust a clean surface with semolina flour, gently scrape the dough onto it, and shape into a rectangle or oval.

Second Rise: Transfer the shaped dough to a parchment-lined baking sheet, cover lightly, and let rise for another 30-45 minutes while preheating oven to 475°F.

Bake the Bread: Place a pan of water in the oven for steam and bake the ciabatta for 20-25 minutes until golden and hollow sounding.

Cool and Slice: Let the bread cool on a wire rack for at least 30 minutes before slicing.