Friday, 14 November 2008

Sundried Tomato Ciabatta

The recipe I originally got this dough from said it was a ciabatta recipe, but the bread it produces is wonderfully soft, so I've always thought of it as more of a foccacia type bread.


  • 500g strong plain flour

  • 2 teaspoons sugar

  • 2 teaspoons (1 packet) quick bake/fast action yeast

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 330ml water

  • 8 sun-dried tomatoes, chopped


  1. Mix all the ingredients together and either use the dough setting on a bread maker (in which case skip to step 4) or place in a warm place for 30 minutes

  2. Kneed the dough for a few minutes

  3. Place it back in a warm place for 30 minutes

  4. Pre-heat the oven to 180 degrees

  5. Grease 4 small ramekins or other oven proof dishes with olive oil

  6. Split the dough into four equal portions and place one in each of the ramekins

  7. Sprinkle flour over the top of the dough and place the ramekins on a baking tray

  8. To keep the bread nice and soft it is important for the air in the oven to be humid, so fill the bottom of the baking tray with water

  9. Bake for 15-20 minutes or until the crust is a nice golden colour

Serves 4, obviously.

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