You might give this a try. http://www.cheftalk.com/forums/pastr...ive-bread.html
It's not an authentic ciabatta for a couple of reasons, but it should give you pretty much what you want, and it is relatively easy. I'd rate it at beginner to advanced beginner difficulty.
You might also want to try a double or even triple "autolyse" and french-fold technique after mixing and before kneading. It will help you use less bench flour; thereby incorporating less flour during the knead; thus avoiding stiffening the bread too much -- a ciabatta dough should be slack.
Autoloysis/French-fold technique for slack doughs
: After mixing, allow the bread to rest for ten minutes. Take it from the proofing bowl, and use it's own weight to stretch it into a large square. Fold the square in thirds along one axis, using the "letter" technique so that it's a long rectangle. Turn the rectangle 90* and fold it again along its long axis, so the package is a rough cube. Allow it to rest another ten minutes and repeat. You can even do it a third time if the dough still feels very loose and sticky. Afterwards, the dough should firm up enough to handle without a lot of bench flour.
Then follow the recipe in regards to kneading and rising.
Forming a ciabatta: The keys to making a ciabatta style loaf are to start with a slack dough, then to form the traditional "slipper" shape. To do that, after the second proof, divide your dough into the same number of pieces as the desired number of loaves. Gently form each piece into a ball, and "pull it down" (aka "turn it under) in the usual way, but ... But, that is, without stretching it too tight so as to make too much "surface tension" which is usually desirable, but not for loaves you don't want to rise too much. When the dough is smooth, form the "slipper," by stretching the dough; at first by holding it over the board and allowing the dough's own weight to do the work; then by laying it down on a piece of floured parchment or on the floured peel, and stretching it to its desired dimensions. Then, pressing holes in it with your finger tips to deter a dome from forming. Allow it to rise until it's increased in volume by about 1/4 - 1/3. Then bake it in a hot oven.
If the additional techniques are confusing, I need to edit the recipe to include them anyway. Contact me by PM with your email, and I'll rewrite it, and send the edited version to you as a pdf.
If you want to add rosemary and goat cheese on top, you can do that either at the end of the bake (don't forget to brush the crust with a little olive oil first, or as a reheat. "Real bakeries" use both techniques.
Again, that's: http://www.cheftalk.com/forums/pastr...ive-bread.html