Quick tomato ciabatta

Ingredients for 15 servings:

• 300 g flour
• ½ cube of yeast
• 150 ml water, warm
• 2 tsp sugar
• 1 tsp salt
• 8 tomatoes, dried in oil (drained weight approx. 180 g)
• 2 tbsp oil, from the tomato jar
• possibly chopped basil, if required
• Flour for the work surface
• possibly beaten eggs for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

Loose ciabatta with dried tomatoes

Sift the flour into a bowl. Crumble the yeast into the warm water, add the sugar, and mix everything well. Once the yeast has dissolved, add this mixture to the flour and mix lightly with a fork to create a pasty pre-dough. Let stand briefly, covered. Meanwhile, remove some of the oil from the tomatoes on kitchen paper and chop finely. Add them to the pre-dough mixture along with the salt and oil and immediately knead everything with a dough hook until you have a smooth dough. If you like, knead in some basil. Cover the dough and let it rise in a warm place or in a warm water bath for about 45 minutes. Then shape it into a long log on a well-floured work surface, or roll it out to a finger-thickness for ciabatta rolls and cut into squares. Cover again and let rise for another 20 minutes. In the meantime, preheat the oven to 200°C (top/bottom heat). Dust the ciabatta with either a light dusting of flour or, if you prefer a smooth surface, brush with beaten egg. Bake in the preheated oven for about 20-25 minutes; rolls made from the dough for about 15-20 minutes. Delicious both hot and cold.