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Tomato Ciabatta with Olives and Onions
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Brief Description
Tomato paste as well as fresh tomatoes and kalamata olives are mixed into this savory bread dough, which is easy to make, requiring no kneading at all.
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Main Ingredient
flour
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Category: Breads
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Cuisine: Italian
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Prep Time: 120 min(s)
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Cook Time: 25 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: Aug 18, 2014
Number of Servings:
Ingredients:
- 5 tablespoons - extra virgin olive oil
- 2 - large yellow onions coarsely chopped
- 2 tablespoons - tomato paste
- 1/2 teaspoons - crushed red pepper
- 1/2 cups - pitted kalamata olives quartered
- 1/2 cups - cherry or grape tomatoes quartered
- - kosher salt and black pepper
- 3 packages - active dry yeast
- 1 teaspoons - sugar
- 1 3/4 cups - warm water
- 2 1/2 cups - all-purpose flour plus more for shaping
- 3/4 cups - fine semolina
Directions:
1. In a large skillet, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly caramelized, 8 minutes. Add the tomato paste and crushed red pepper and cook for 2 minutes. Stir in the olives and tomatoes. Season with salt and black pepper and let cool.
2. In a bowl, whisk the yeast, sugar and water; let stand until foamy, 10 minutes. Whisk in the remaining 2 tablespoons of oil and 1 teaspoon of salt. Stir in the 2 1/2 cups of flour and the semolina until the dough comes together; it will be quite wet. Stir in the cooled olive mixture. Cover the dough with a damp kitchen towel. Let stand in a warm spot until doubled in bulk, about 1 1/2 hours.
3. Preheat the oven to 450°. Scrape the dough out onto a well-floured work surface. Shape it into 2 rough 14-by-3 1/2-inch loaves and transfer to a parchment paper–lined baking sheet. Bake for 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely.
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