I have lived in Italy for many years an so I know EXACTLY what ciabatta bread is, and I do apologise for the slight mis-spelling.
I do source the correct ingredients, although it is really only the flour which makes much difference...water, salt, yeast & olive oil are pretty much the same wherever, and I do have a full sized oven.
It DOES NOT take a vast amount of time as after each stretching you have an hour or so to do something else. How long ago did you quit making your own?
I do NOT have a very large family, as if it is anything to do with you or this post, but traditionally Ciabatta (small slipper) is made in fairly small loaves, certainly not big enough to last ME a week. 500 gms of flour & 400 ml of water makes enough dough for six large 'burger sized' loaves, one of which is consumed immediately, one the next day and the others clinged and frozen, and can be defrosted in the microwave in one minute.
So you go on enjoying your shopping trips to the bakeries, of which there are NONE where I live, and I shall go on enjoying my Ciabattas, Pizzas, and wholemeal loaves. Cheers.