Ciabatta with savory filling
500 g Crusty roll flour / mix Bakers@Home
300 ml Cold water
10 g Dried yeast (or 20 g fresh yeast)
10 g Bread improver Bakers@Home
7 g Salt
Diced red pepper
Pieces of sun dried tomato
Herbs & spices of your choice
Cut all ingredients into cubes or strips about 4 mm wide.
Mix this through.
Do not add the cheese and herbs yet.
Weigh all ingredients and place in a dough bowl.
Do not allow the salt and yeast to come together in dry form.
Add the water last and switch on the food processor.
Knead on low speed for 2 minutes until well blended.
Then for another 10 minutes at medium speed until smooth and smooth.
Alternatively mix in a bowl and once combined knead on the worktop for 10 minutes
After kneading, let the dough rest for 30 minutes under a dry tea towel at room temperature.
Dust the table with flour and divide the dough into 300 gram pieces.
Make balls of the dough pieces and let it rest for another 10 minutes under a dry tea towel at room temperature.
Spray the baking tray with baking spray.
Then shape the balls into the desired ciabatta model and place them on the baking tray.
Let the bread rise for another 40 minutes under a dry tea towel at room temperature.
Preheat the oven to 220 degrees.
After proving, push into the dough with your fingertips about 6 cm apart.
Brush the dough with olive oil (brush) and top with the filling.
Sprinkle the top of the filling with some herbs of your choice and then cover with the grated cheese.
Place the baking tray in the center of the preheated oven.
Bake it at 220 ° C for 25 minutes.
Let the bread cool on the baking tray and cut it into pieces.
Tips for extra finishing
Divide the dough into pieces of 40 g and make delicious small ciabatta rolls
Note: adjust the baking time to 15 minutes.