Tomato and olive ciabatta with rosemary and thyme

Ingredients for 1 servings:

• 800 g wheat flour, type 405
• 1 cube of fresh yeast, 42g
• 80 g olives, black, pitted
• 80 g tomatoes, dried, preserved in oil, with or without garlic
• 3 sprigs of thyme, fresh
• 1 sprig(s) rosemary, fresh
• 130 ml olive oil
• 1 tbsp tomato paste
• 1 tbsp salt
• 1 tbsp sugar
• ½ liter of lukewarm water
• Flour , for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 15 minutes

for 2 loaves of bread

Pour the water into a large mixing bowl and dissolve the yeast. Add the flour and sugar to the yeast water and knead well. Cover the bowl and let it rise at room temperature for 3 hours. Cut the drained tomatoes and olives into the smallest possible cubes, but do not chop them. Pull the thyme off the stems, preferably against the grain, and pluck the rosemary needles from the stems and chop both as finely as possible. Add the olives, tomatoes, thyme, rosemary, tomato paste, and salt to the dough and knead well. Gradually add the olive oil. Knead thoroughly. Let it rise for another hour. Preheat the oven to 220 degrees Celsius (convection not suitable). Place the dough on a floured work surface, divide it in half, and shape into two rectangles without kneading too much. Fold in the short sides by 1-2 cm, then place the long sides together and press down lightly. This creates the typical ciabatta shape. Place seam-down on a baking sheet lined with baking paper. Moisten the ciabatta dough pieces with a water syringe and lightly flour them. Steam the oven and place the ciabatta sheet on the middle rack. Bake for approximately 35 minutes. Let cool on a wire rack.