Focaccia and ciabatta are two classic Italian specialty breads. Focaccia has a moist, tender texture and tooth-sinking chewiness. “Ciabatta” — Italian for “slipper,” a reference to the bread’s broad, flattish shape — is subtly tangy with large air pockets and has a pleasantly chewy texture. In this lesson, we’ll teach you the secrets to building flavor in bread with a minimum of ingredients. (Hint: The answer is a pre-ferment, something the Italians call a “biga.”) You will also learn the basics of using a baking stone as well as how to tell when bread is done.