Self-Baked Rye Ciabatta with Olives and Sun-Dried Tomatoes
Freshly baked rye ciabatta with olives and sun-dried tomatoes is a recipe featuring fresh ingredients from the Baking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 fresh yeast
- 1 tsp sugar
- 150 g rye flour
- 350 g all-purpose flour
- Salt
- 100 g pitted black olives
- 80 g sun‑dried tomatoes
- 5 tbsp olive oil
- 4 tbsp tomato paste
Instructions
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1.
Whisk 350 ml warm water with the yeast and sugar. Knead rye flour, all-purpose flour, and salt into a smooth dough using the yeast mixture. Chop olives and tomatoes, then fold them into the dough. Add olive oil and tomato paste, mixing until incorporated. Cover the dough and let rise for 30 minutes in a warm place.
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2.
Knead the dough again and shape it into two loaves. Place on a baking sheet lined with parchment paper, cover, and allow to rise for another hour.
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3.
Fill a heat‑proof dish with water and place it at the bottom of a preheated oven (220°C fan‑forced or 200°C conventional). Bake the loaves for 35 minutes.
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4.
Remove the loaves from the oven and let them cool. Slice and serve with olive oil.
