Fluffy Olive and Tomato Ciabatta

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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).
5. 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.
6. I have homemade tomato butter or tzatziki with it.