After proofing the bread dough, what's the best way to get the loaf to the peel without it sticking?

As a cheating way...you could proof on parchment paper, transfer the parchment paper to your peel and then slide the dough onto the hearth, parchment paper and all...not quite as satisfying, but it will work, although if you have a live fire on your oven you might have ignition issues!

I've not made ciabatta, but most of my recipes require spraying the proofing surface or bowl with cooking spray or giving a light coating of olive oil. When I do pizza dough, I usually only use cornmeal to slide from the peel into the oven/onto the stone. Perhaps this would work with ciabatta as well?

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