Monday, June 11, 2012
Sundried tomato and oregano ciabatta
This spongy and soft ciabatta studded with sun dried tomatoes and oregano is great alone or with a smear of garlic butter. Olives and dried basil are another great addition in the dough!
1 cup warm water
2 tsp bread machine yeast
2 cups bread flour
1/2 tbsp salt
1 tbsp sun dried tomatoes, chopped
1 1/2 tsp dried oregano
Grain cereal (used in baking) for dusting on bottom of dough
Dissolve yeast in warm water and let bubble for 5 - 10 mins. Mix in bread flour and salt and let proof for several hours until doubled in size. (Yesterday's Toronto temperature and humidity were optimal for the yeast, the dough doubled in size within 45 minutes!)
Knead again with additional flour to help with gluten formation. Let proof again until double in size.
Add sun dried tomatoes and oregano and knead again. Form into 2 loaves and dust the bottom with grain cereal (or corn meal) to prevent sticking and proof in the oven for about 1 hour (add a container of water inside to increase humidity if needed).
Preheat the oven (make sure to take dough out!) at 450 F and bake for 20 - 25 mins until hollow sound when tapped.