- 500g Strong White Bread Flour
- 7g packet of dried yeast
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 450g Water
- 8 Sun Dried Tomatoes & Oil from the jar
Another variation on the Ciabatta theme, adding Sun Dried Tomatoes & Tomato paste to make a superb sandwich bread.
Mixing Bowl, Scraper, Digital Scales, Ciabatta-style loaf tins.
Put the flour in a large mixing bowl, the salt and sugar at one side and the yeast at the other (if your yeast touches the salt at this stage it could kill it).
Add the water in one go, along with the chopped sun dried tomatoes.
Use your scraper (or spoon) to mix up the dough until it resembles a thick batter.
Stretch the dough/batter by lifting it up and slapping it back down into the bowl.
Do this for about 5 minutes to work the gluten.
Add a few squeezes of tomato paste and quickly mix in. Don’t mix it too much, just a quick stir.
Drizzle on plenty of Olive Oil, then cover with cling film and leave to rise at room temperature for 2-3 hours.
The dough should rise up & fall back down. Turn out onto a well-floured surface and quickly use your scraper to divide into two roughly equal pieces.
Don’t be put off by your dough’s disturbing appearance (see photos)
Quickly lift each half in turn and place into a well-floured baking tin.
Shape it using your scraper to roughly fill each tin. Leave for 30 minutes.
Heat your oven to 220°c.
Cover each loaf with plenty of flour and bake for 25-35 minutes depending on whether you like your Sun Dried Tomato Ciabatta crusty or soft. Leave to cool and get stuck in.