tomato & olive ciabatta

Name: tomato & olive ciabatta
Cook time: 30 min
Total time: 30 min
Yield: -1
Ingredients: 1 cube (42 g) fresh yeast; 1 package (1 kg) Bread mix "Ciabatta; 4 TABLESPOONS Pine nuts; 100 g inserted; 7-10 Tbsp dried tomatoes in oil; 125 g black olives without stone; 7-10 Tbsp Flour; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: -1

1 cube (42 g) fresh yeast
1 package (1 kg) Bread mix "Ciabatta
4 TABLESPOONS Pine nuts
100 g inserted
7-10 Tbsp dried tomatoes in oil
125 g black olives without stone
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 3/4 l lukewarm water. Add the baking mixture and knead everything with the dough hooks of the hand mixer, first at a low setting, then at the highest setting. Cover and leave to rise for about 30 minutes.
2
Line a baking tray (approx. 35 x 40 cm) with baking paper. Roast the seeds without fat, remove. Drain tomatoes and dice. Cut olives into slices
3
Cut the dough in half. Fold olives under one half and tomatoes and seeds under the other. Halve the doughs and form 2 round loaves on a little flour. Leave to rise on the tray for about 30 minutes. Dust with some flour. Bake in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 30-35 minutes. Let them cool down
4
Drink: ital. red country wine