Sun-dried Tomato and Parmesan Ciabatta Bread
serves: Makes 1 18 inch loaf
You can make this ciabatta recipe without the sun-dried tomato paste, and it is perfectly delicious, find my Classic Easy Ciabatta recipe here, or try it out with olives for my Kalamata Olive Ciabatta recipe. So many possibilities!
- 2 cups less 2 tablespoons warm water
- 1 1/2 teaspoon yeast
- 3 1/4 cups bread flour
- 1 1/2 teaspoon salt
- pinch of sugar
- 1 cup sun-dried tomatoes
- 1/2 cup freshly grated Parmesan
- 2 tablespoons capers
- 4 tablespoons olive oil plus oil for greasing dough
- Mix water and yeast, leave for 10 minutes.
- Meanwhile, grind together Parmesan, sun-dried tomatoes, capers, and olive oil.
- Mix flours into yeast water.
Add salt and mix in a stand mixer with a kneading attachment until combined, and then for 10 minutes longer at medium speed.
Add the sun-dried tomato mixture and mix for a minute longer at low speed.
The dough will seem too liquid, almost like a cake dough. This is good.
- Oil a mixing bowl. Add the dough and move it around to coat the sides. Drizzle 2 tablespoons of olive oil on top.
Cover with a moist cloth, place in your oven with the pilot light on and let rise for about an hour.
- After an hour, the dough should have doubled.
Smack it back down, and mix the oil in a bit.
Cover and let rise for another 40 minutes to an hour.
- Preheat oven to 400°F with the convection fan on. If you don’t have a convection fan, raise the temperature to 425°F and flip the cookie sheet halfway through baking.
Cover a cookie sheet with a piece of parchment. Sprinkle with flour.
Dump dough onto the floured parchment and form it into an 18 inch log. It will be sticky and floppy, do your best.
I dump mine onto the table and then try to fold it like a letter before using the parchment to help me flip it over.
Sprinkle the top with flour.
- Bake for 30-40 minutes until the crust is flaky and golden brown.
If unsure, stick a meat thermometer in from the bottom. It should read 185°F.
- Allow to cool for at least 15 minutes before slicing open…I have to chant this to myself on the regular to prevent myself from eating all the bread before dinner.