Ciabatta muffins with tomatoes

Name: Ciabatta muffins with tomatoes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1⁄2 Cubes (21 g) fresh yeast; 600 g + some flour; 7-10 Tbsp Salt; 80 g Gouda (play); 125 g Mozzarella; 100 g dried tomatoes in oil (glass); thin baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1⁄2 Cubes (21 g) fresh yeast
600 g + some flour
7-10 Tbsp Salt
80 g Gouda (play)
125 g Mozzarella
100 g dried tomatoes in oil (glass)
thin baking paper

Directions

1
Dissolve yeast in 1⁄2 l very cold water. Mix 600 g flour, 1 1⁄2 tbsp salt and yeast water with a wooden spoon to a soft dough. In a very large bowl (at least twice the size of the dough), seal it airtight.
2
Allow the dough to rise for about 4 hours at room temperature or at least 12 hours in the refrigerator.
3
Cut baking paper into 12 pieces of approx. 20 x 20 cm. Line each recess of a muffin tray (12 recesses) with a piece of baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see
4
Grate Gouda finely, cut mozzarella into small pieces, dice tomatoes roughly. Knead cheese and tomatoes into the dough. Form 12 balls from the dough on a lightly floured work surface and place them in the recesses of the muffin tray.
5
Bake in a hot oven for about 40 minutes.