Add the rest of the 3 cups of flour, sugar, salt, dough conditioner, and 2 tablespoons olive oil and continue mixing at medium speed for at least 4 minutes (to develop the gluten). The dough should clear the sides of the the bowl but stick to the bottom. Dough for ciabatta and focaccia should be slightly wetter than most breads.
If you feel the dough is too moist, add 1-2 tablespoons additional flour.
Once the dough is mixed, move the dough to a large greased bowl, turn once to coat both sides, and cover with plastic wrap.