Ciabatta with Kalamata Olives and Herbs

YIELD: 4670g. Make up the flour, water and yeast into a sponge, cover and ferment for 3-5 hours. Fold the sponge over after two hours to release gas and redistribute the yeast to fresh food supplies. Mix all the above ingredients for 3 minutes in 1st gear. Change into 3rd gear and mix for 7 more minutes. Add 20 mL olive oil and mix one more minute. The dough should be very soft! After 15 minutes rest, add oregano, basil, rosemary and olives. Mix until just incorporated. Again give 15 minutes bench rest (covered), fold over 3 times and again 15 minutes bench rest (covered), dust accordingly due to the softness and liquidness of dough don't want dough sticking to cover or bag covering. Score into desired pieces (due to flatbread, weight does not have to be equivelant.) and with bush, brush with olive oil, stipple (poke all 5 fingers all over the bread after brushing) with one's fingers and sprinkle with kosher salt. Bake at 450 degrees F falling to 375 degrees farenheit until golden brown.