Mediterranean tomato ciabatta
Tags:
alcohol-free
lactose-free
vegan
vegetarian
Description
Treat yourself to a little time out and enjoy yourself! This Mediterranean tomato ciabatta brings a little holiday to your table. The tomatoes and Mediterranean herbs give the bread a wonderful aroma. If that doesn't taste like the Mediterranean!
Ingredients for
For the dough
500
g
wheat flour
20
g
yeast, fresh
280
ml
water, lukewarm
2
Tablespoon(s)
tomato paste
2
Tablespoon(s)
olive oil
1
Teaspoon(s)
sugar
40
g
jalapenos, coarsley chopped
40
g
dried tomatoes, coarsley chopped
40
g
olives, in rings
2
Teaspoon(s)
salt
mediterranean herbs
Preparation
Bake the ciabattas
1
Put the flour in a bowl and form a hollow, crumble the yeast into it and add the sugar and water. Mix gently and leave to rise for 15 minutes.
2
Add salt and oil and knead the dough for a few minutes until it is smooth. Chop the jalapenos, dried tomatoes and olives and knead them into the dough with the herbs and tomato paste. Cover and leave to rise for an hour.
3
Divide the dough in half. Knead one part at a time and shape into a flat sheet (approx. 25cm x 15cm). Then roll it up lengthwise and leave the twisted loaves to rise in the tin for 30-60 minutes. Preheat the oven to 200°C top/bottom heat.
4
Brush both loaves with water and bake for 30 minutes.
Ingredients for
For the dough
500
g
wheat flour
20
g
yeast, fresh
280
ml
water, lukewarm
2
Tablespoon(s)
tomato paste
2
Tablespoon(s)
olive oil
1
Teaspoon(s)
sugar
40
g
jalapenos, coarsley chopped
40
g
dried tomatoes, coarsley chopped
40
g
olives, in rings
2
Teaspoon(s)
salt
mediterranean herbs
Product recommendations
LURCH silicone ciabatta baking mould, 2 cavities, 29.5x26cm - for fresh ciabatta bread
€19.90*
general.delivery
