Ciabatta Olive E Pomodorini Recipe
(serves 4) ciabatta | roasted tomato spread | mixed olives†
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Ingredients
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Ciabatta
Roasted Tomato Spread
Mixed Olives
Method
Ciabatta
- 1
Prepare the Dough
In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Mix Ingredients
Add the all-purpose flour, olive oil, and salt to the yeast mixture. Mix until a sticky dough forms.
- 3
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
- 5
Shape the Ciabatta
After rising, gently punch down the dough and shape it into a rectangle. Place it on a baking sheet lined with parchment paper.
- 6
Second Rise
Cover the shaped dough with a cloth and let it rise for another 30 minutes.
- 7
Bake
Preheat the oven to 425°F (220°C). Bake the ciabatta for 20-25 minutes until golden brown. Let cool before slicing.
Roasted Tomato Spread
- 8
Preheat Oven
Preheat your oven to 400°F (200°C).
- 9
Prepare Tomatoes and Garlic
Place the cherry tomatoes and garlic cloves on a baking tray. Drizzle with olive oil, balsamic vinegar, salt, and black pepper. Toss to coat.
- 10
Roast
Roast in the oven for 20-25 minutes, or until the tomatoes are blistered and soft.
- 11
Blend the Spread
Allow the mixture to cool slightly, then transfer it to a blender. Add fresh basil leaves and blend until smooth.
Mixed Olives
- 12
Prepare Olives
Rinse the mixed olives under cold water and drain. Serve in a small bowl.
