Italy - Tomato Ciabatta with Olives and Onions

Italy - Tomato Ciabatta with Olives and Onions
Italy - Tomato Ciabatta with Olives and Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tablespoons extra-virgin olive oil

  • 2

    large yellow onions, coarsely chopped

  • 2

    tablespoons tomato paste

  • 1/2

    teaspoon crushed red pepper

  • 1/2

    cup pitted kalamata olives, quartered

  • 1/2

    cup cherry or grape tomatoes, quartered

  • Kosher salt

  • Pepper

  • Three

    1/4-ounce packages active dry yeast

  • 1

    teaspoon sugar

  • 1 3/4

    cups warm water

  • 2 1/2

    cups all-purpose flour, plus more for shaping

  • 3/4

    cup 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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