Fluffy olive and tomato ciabatta

Ingredients for 2 servings:

• 800 g wheat flour
• 200 g flour (wholemeal flour)
• 300 g water, lukewarm
• 2 tsp salt
• 1 jar olives, pickled in herb oil, drained
• ½ jar tomatoes, dried, pickled in oil, drained
• 4 tbsp olive oil
• some flour for the work surface
• some olive oil and tomato oil for brushing
• 3 packets of dry yeast

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

ideal for barbecues, parties or as a bread accompaniment to the menu

I use the ingredients to make two different loaves of bread. First, I combine the flour with lukewarm water, salt, and yeast to form a light dough. Only then do I add the olive oil. This creates a nice yeast dough, which I knead with my hands for a few minutes to make it smooth. If the dough is still too wet, add a little more flour; if it’s too dry, increase the amount of water slightly. This depends on the type of whole-wheat flour used. I then divide the dough ball into two pieces. In the first, I add the olives and knead them thoroughly into the dough; in the other, I add the chopped sun-dried tomatoes. Next, I place the dough balls in two bowls, cover them with a kitchen towel, and let them rise for about 45 minutes. After the resting time, I preheat the oven to 200°C. Taking one piece of dough at a time, I shape it into a loaf and brush it with olive oil on all sides. (For the tomato bread, I use the oil from the jar the tomatoes were in.) I cover the bread with the cloth again while the oven preheats. Once the oven has reached the desired temperature, I place the bread in the oven for about 30-40 minutes. When they have a light brown crust, they’re done. I serve them with homemade tomato butter or tzatziki sauce.