MAKING BY HAND
Mix the dough as directed on the pack reducing the water to 310ml and adding either the extra oil or Pesto.
Add olives and/or herbs into the dough or substitute Pesto for olive oil if desired.
Line an 8″ – 9″ (20 – 23 cm) cake tin with a little oil and add the tomato slices, olives, onion, mushroom or left overs from the fridge making a symmetrical pattern then pop the dough on the top.
Cover with an oiled plastic sheet or damp tea towel and place in warm place for 25 – 30 minutes or until doubled in size.
Bake in a pre-heated oven at 230°c (450°f) gas mark 8 on a lower shelf for 15 – 20 minutes or until golden brown.
Tip out the loaf and put it back in the tin – upside down/tomato side up then return to the oven for a further 10 – 15 minutes approx. until the dough around the tomato is completely baked.
“Thanks so much for letting us know the ins and outs of making Ciabatta bread in such helpful detail. John and I are going to experiment with bread, cakes etc whilst looking at your little booklet. ”
Mr. & Mrs. Moir
Serve warm, in cubes for cocktail parties or in quarters for deep pan style pizza. This recipe was featured in the Daily Mail 6.11.1997