Sun-Dried Tomato Ciabatta

Instructions

1. 1

   Combine warm water, yeast, and a pinch of sugar in a large bowl. Let sit for 5 minutes until foamy.

   Tip: This activates the yeast and ensures your bread will rise properly.

2. 2

   Add flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky; resist adding too much flour as ciabatta relies on a wet dough for its characteristic open crumb.

3. 3

   Drizzle olive oil into the dough and incorporate the sun-dried tomatoes, basil, garlic, red onion, and olives. Fold these ingredients gently into the dough until evenly distributed.

   Tip: Reserve a few sun-dried tomatoes for pressing into the top of the shaped loaves for visual appeal.

4. 4

   Place dough in an oiled bowl, cover with a damp cloth, and let rise for 90 minutes at room temperature until doubled in size.

   Tip: A warm kitchen speeds up fermentation; aim for around 24°C for optimal results.

5. 5

   Turn dough onto a floured surface and gently divide into two portions. Shape each into a long, rustic oval about 25 cm long, keeping an airy structure.

   Tip: Handle the dough loosely to maintain the open texture ciabatta is known for.

6. 6

   Place shaped loaves on parchment paper. Press reserved sun-dried tomato pieces into the tops and cover loosely with a cloth for a 30-minute second rise.

   Tip: The second rise should be shorter as the dough is already developed with flavour.

7. 7

   Preheat oven to 220°C. Lightly spray the loaves with water and bake for 30-35 minutes until golden brown and hollow-sounding when tapped.

   Tip: Steam in the first few minutes of baking helps develop the characteristic crispy crust.

8. 8

   Cool on a wire rack for at least 15 minutes before slicing and serving.

   Tip: Slicing warm bread causes it to compress; cooling allows the crumb structure to set.