Fluffy Olive and Tomato Ciabatta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 800 g wheat flour
- 200 g flour (whole wheat flour)
- 300 g water, lukewarm
- 2 teaspoons salt
- 1 glass olives, soaked in herb oil, drained
- 0.5 ½ glass tomato (s), dried, soaked in oil, drained
- 4 tablespoon olive oil
- some flour for the work surface
- some olive oil and tomato oil for brushing
- 3 packs dry yeast
Print Recipe
Pin Recipe Instructions
- I prepare 2 different breads from the ingredients. First I mix the flour with the lukewarm water, the salt and the yeast into a loose dough. Only then do I mix in the olive oil. The result is a nice yeast dough, which I knead with my hands for a few minutes so that it becomes supple.
- If the dough is still too moist, add a little more flour if necessary, if it is too dry, increase the amount of water a little. That depends on the type of wholemeal flour used.
- I now divide the dough ball into two parts. In the first I put the olives and knead them properly into the batter, in the other I put the dried tomatoes cut into pieces. Now I put the dough balls in 2 bowls, cover them with a kitchen towel and let them rise for about 45 minutes.
- After the rest period, I heat the oven to 200 ° C. Now I take one dough after the other, shape it into a loaf and coat it with olive oil on all sides. (For the tomato bread, I take the oil from the glass in which the tomatoes were pickled).
- Until the oven is preheated, I cover the bread again with the cloth. When the oven has reached the desired temperature, the bread is placed in the oven for about 30 - 40 minutes. When they have a light brown crust, they are done.
- I have homemade tomato butter or tzatziki with it.
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