Tomato and Olive Ciabatta with Rosemary and Thyme
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 5 hrs 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g wheat flour, type 405
- 1 cube yeast, fresh, 42g
- 80 g olives, black, pitted
- 80 g tomato (s), dried, pickled in oil, with or without arlic
- 3 sprigs thyme, fresh
- 1 sprig rosemary, fresh
- 130 ml olive oil
- 1 tablespoon tomato paste
- 1 tablespoon salt
- 1 tablespoon sugar
- 0.5 liter ½ water, lukewarm
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Pour the water into a large mixing bowl and dissolve the yeast in it. Add the flour and sugar to the yeast water and knead well. Cover the bowl and let rise at room temperature for 3 hours.
- Cut the drained tomatoes and olives into small cubes, but do not chop! Pull the thyme from the stem, preferably against the grain, pluck the rosemary needles from the stem and chop both as finely as possible.
- Add olives, tomatoes, thyme, rosemary, tomato paste and salt to the dough and knead well. Gradually add olive oil. Knead thoroughly. Let rise for another hour.
- Preheat the oven to 220 degrees top-bottom heat (convection not suitable).
- Place the dough on the floured work surface, divide in half and shape into two rectangles without kneading too much. Fold in the short sides 1-2 cm and then place the long sides on top of each other and press down lightly. This gives you the typical ciabatta shape.
- Place with the seam down on a baking sheet lined with baking paper. Moisten the ciabatta dough pieces with a water syringe and lightly flour them.
- Steam the oven and place the ciabatta plate on the middle rack. Bake for about 35 minutes.
- Allow to cool on a grill.
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