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.
Ingredients:
- 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
Method:
- 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
- Kneed the dough for a few minutes
- Place it back in a warm place for 30 minutes
- Pre-heat the oven to 180 degrees
- Grease 4 small ramekins or other oven proof dishes with olive oil
- Split the dough into four equal portions and place one in each of the ramekins
- Sprinkle flour over the top of the dough and place the ramekins on a baking tray
- 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
- Bake for 15-20 minutes or until the crust is a nice golden colour
Serves 4, obviously.
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