Mediterranean ciabatta with rosemary à la Gartenliebe

Ingredients for 1 servings:

• 5 tbsp olive oil
• 8 tomatoes, dried
• 20 black olives
• 1 garlic clove(s)
• 4 tbsp dried Italian herbs
• 3 sprigs rosemary, fresh
• 5 tbsp mashed potato powder
• 1 tsp dry sourdough, alternatively 2 tbsp fresh sourdough
• 1 tsp sugar
• 1 bag/s of dry yeast, or half a cube of fresh
• 500 g flour, type 405
• 320 ml water
• ½ tsp salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 40 minutes; Total time approx. 3 hours

airy and aromatic

Note in advance: Dried tomatoes are usually very salty, which is why only half a teaspoon of salt is used in the recipe. If the tomatoes are dried without salt, the dough needs a good teaspoon of salt added. Finely dice the tomatoes and marinate them in the oil. Also add the dried herbs and stir. Now drain the olives well, slice them, peel the garlic clove and dice very finely, pluck the rosemary needles from the sprigs and chop finely. Add the diced garlic, olives, and rosemary to the tomatoes and stir well. Let stand for a while to infuse. Meanwhile, combine the yeast with the sugar and sourdough starter in 50ml of lukewarm water to form a pre-dough and let it rise for half an hour. Mix the flour, yeast pre-dough, mashed potato powder, and salt and knead into a homogeneous dough, adding the tomato, olive, and herb mixture. The remaining water can now be gradually incorporated. Let the dough rise for one hour at room temperature until it has roughly doubled in size. The dough will have a soft consistency and still be a bit sticky. After the rising time, spread flour on the work surface, then place the yeast dough on it. Spread it out flat with floured fingers to about 20x30cm. Fold in from the longer sides, folding the first side slightly over the middle, then the second side over the top. Place the bread, seam-down, on a baking sheet lined with baking paper and let it rise for another half hour. Meanwhile, preheat the oven to 220°C and add the bread. Steam the oven well. As soon as the bread begins to turn brown, reduce the heat gradually to about 180°C. After 40-50 minutes – tap it to test it – the Mediterranean ciabatta is ready! Please allow it to cool completely before cutting.