Homemade ciabatta with thyme and dried tomatoes for a smoked salmon dip

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Drain the tomatoes on kitchen paper and cut into cubes. Wash the thyme, shake dry and pluck the leaves, except for a little to garnish.

2. 2

   Dissolve yeast in 500 ml of ice-cold water. Mix 600 g flour and almost 1 1/2 tbsp. salt and add to the yeast water together with the thyme leaves. Mix quickly with a wooden spoon to a soft dough. Then add another 100 g flour and the tomatoes to the dough. Seal the dough airtight in a bowl at least twice the size. Leave to rise at room temperature for about 4 hours, or overnight (at least 12 hours) in the refrigerator.

3. 3

   Place the risen soft dough on a well floured work surface and cut in half (do not knead, so that the air remains in the dough!) Form 2 narrow loaves of bread about 30 cm long with plenty of flour. Place them on a baking tray lined with baking paper and garnish the loaves with the remaining thyme. Let them rise for about 10 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes

4. 4

   Puree the sour cream and 100 g salmon. Dice 50 g salmon. Wash basil, shake dry and cut the leaves into strips, except for something to garnish. Stir the salmon cubes, basil strips and lemon zest into the salmon cream and season with lemon juice, pepper and possibly a little salt. Put it in a cold place

5. 5

   Let the ciabatta bread cool on a cake rack and cut into slices. Garnish salmon dip with basil and add

6. 6

   Waiting time about 4 hours. Per portion (for 1 bread and dip) approx. 1590 kJ, 380 kcal. E 12 g, F 18 g, KH 44 g

Nutrition Facts

KCAL
360 kcal

CARBS
44 g

FATS
15 g

PROTEINS
12 g