This is a really tasty bread that came from a new cookbook I got around Christmas time called The Essential Baking Cookbook. It's an Australian publication so the recipes in it oftentimes contain weights as opposed to volume, necessitating a scale. This recipe makes a fairly large loaf that would be too big for your regular bread pans, so a freeform loaf works best here. I added to the top about a cup and a half of grated old cheddar cheese.
Ciabatta with Cheddar
7g/1/4oz/1 heaping tbsp yeast.
1 tsp sugar
2 tsp salt
3 cups/750g/1.5lbs bread flour
1 - 1 1/2 cups warm water
50mL olive oil
extra flour, to sprinkle
1.5 cups aged white cheddar, grated
See the bread baking tutorial for instructions on how to make the dough, however, let the dough rise twice: once in the bowl and once after shaping.
After the first rise, gently tip the dough from the bowl onto a parchment-lined baking sheet. Gently spread it into an oval shape about 12"x4.5". Let it rise another half hour. Sprinkle it with the cheese and bake at 400F until done and cheese is golden brown (about half an hour, give or take).