Ciabatta with tomato, basil and mozzarella - recipe
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the ciabatta
- 1 tsp Easy bake yeast
- 500 g Very strong white bread flour plus extra for dusting
- 1½ tsp Salt
- 1 tsp Unrefined golden caster sugar
- 2 tbsp Olive oil
- 325 ml Water
For the filling
- 4 tbsp Sundried tomato paste
- 200 g Mozzarella sliced
- 2 Tomato(es) large, sliced
- 12 Basil leaves fresh
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1
Put the yeast, flour, salt, sugar, olive oil and water into the bread maker bucket, following the order specified in the manual. Fit the bucket into the bread maker and set the dough programme. Press start.
For this step you'll need:
- 1tsp Easy bake yeast
- 500g Very strong white bread flour plus extra for dusting
- 1½tsp Salt
- 1tsp Unrefined golden caster sugar
- 2 tbsp Olive oil
- 325ml Water
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2
Oil a baking sheet and sprinkle with flour whilst your dough is in the bread maker.
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3
Once the dough is ready, put it on to a well floured board and cut in half using a floured knife.
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4
Shape each piece of dough to a strip, then pass it from one hand to the other until it is stretched to about 28cm (11inches) long. Place on the prepared baking sheet. Repeat with other piece and put well apart on the baking sheet.
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5
Cover with greased cling film and leave in a warm place for 30 minutes until doubled in size.
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6
Preheat the oven to 220ºC (200ºC fan, gas mark 7).
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7
Sprinkle each ciabatta loaf with a dusting of flour, then bake for 15-18 minutes until golden and crisp underneath. Allow to cool.
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8
Cut the loaf in half and spread with sundried tomato paste. Arrange mozzarella and tomato slices over the ciabatta bread base with the basil leaves. Season with salt and freshly ground black pepper.
For this step you'll need:
- 4 tbsp Sundried tomato paste
- 200g Mozzarella sliced
- 2 Tomato(es) large, sliced
- 12 Basil leaves fresh
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9
Sandwich together with the top of the ciabatta loaf and tie together with string. Wrap in greaseproof paper until needed. Slice into 4 ciabatta sandwiches, cutting the string as needed.