Ciabatta snails with tomato and onion filling

Name: Ciabatta snails with tomato and onion filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (500 g) Bread and baking mix "Ciabatta"; 3 TABLESPOONS Olive oil; 2 Branches of rosemary; 2 red onions; 400 g Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (500 g) Bread and baking mix "Ciabatta"
3 TABLESPOONS Olive oil
2 Branches of rosemary
2 red onions
400 g Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Flour
7-10 Tbsp Cling film
baking paper

Directions

1
Knead the bread mixture, 300-340 ml water and 1 tablespoon of oil with the dough hooks of the hand mixer until the dough comes off the bowl rim. Sprinkle the dough with flour, cover with foil and leave to rise for about 1 hour. Wash the rosemary, shake dry, pluck needles from the twigs and chop. Peel onions and cut into slices. Wash, clean and slice the tomatoes. Heat 2 tablespoons of oil in a pan. Fry the onions for about 5 minutes while turning.
2
After 3 minutes add the tomatoes. Season with rosemary, salt and pepper. Roll out the dough on a floured work surface, cover evenly with tomato vegetables and roll up. Cut into slices and place on a baking tray lined with baking paper. Drizzle with remaining oil and bake in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 20 minutes. Tzatziki tastes good with this
3
45 minutes waiting time