Quick Tomato Ciabatta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 15) |
Ingredients
- 300 grams flour
- 0.5 ½ cube yeast
- 150 ml water, warm
- 2 teaspoons sugar
- 1 teaspoon salt
- 8 tomato (s), dried, in oil (drained weight approx. 10 g)
- 2 tablespoons oil, from the tomato jar
- Basil, chopped
- possibly egg (s)
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl.
- Crumble the yeast in the warm water, add the sugar and stir everything well.
- When the yeast has dissolved, add this mixture to the flour and stir gently with a fork so that a mushy pre-dough is formed. Let stand briefly covered.
- Meanwhile, de-oil the tomatoes on paper towels and chop them finely. Add to the pre-dough mixture together with the salt and oil and immediately work everything into a smooth dough with the dough hook. If you like, knead in some basil. Cover the dough and let rise in a warm place or in a warm water bath for about 45 minutes.
- Then shape into a long dough roll on a well-floured work surface or, for ciabatta rolls, roll out finger-thick and cut into squares. Cover again and let rise for another 20 minutes.
- In the meantime, preheat the oven to 200 ° C top / bottom heat.
- Either dust the ciabatta thinly with flour or, if you want a smooth surface, brush with beaten egg. Bake in the preheated oven for about 20-25 minutes, the rolls for about 15-20 minutes.
- Tastes both warm and cold.
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