Summary

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

1. Sift the flour into a bowl.
2. Crumble the yeast in the warm water, add the sugar and stir everything well.
3. 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.
4. 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.
5. 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.
6. In the meantime, preheat the oven to 200 ° C top / bottom heat.
7. 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.
8. Tastes both warm and cold.