Crispy ciabatta bread

A typical Calabrian recipe "PIPI and potatoes" (peppers and potatoes) enclosed in a crisp and tasty casing!
A ciabatta bread without a very cordial dough that you do without kneading, just a ladle and 3 minutes! Then, however, it must be raised to step doing the "folds" at each leavening (as I show in the video) this will cause so much air to a crisp and halutized result!
Also great for making classic pizzas! Trust and you only have a little patience, it's worth it!
Obviously you can leave it simple and let it after or change the filling, wide to imagination!
Ingredients:
500 g flour 0
330-340 ml water
1 dry yeast teaspoon of beer
25 ml extra virgin olive oil
10 g salt
1 teaspoon honey
Rummied semolina
Yellow and red pepper
Mozzarella cheese
Extra virgin olive oil, salt, oregano, garlic