Gluten-free ciabatta with sun-dried tomatoes and olives
Again something from Italian cuisine - white ciabatta bread. If you bake this pastry once, you will 100% prepare it more often.
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- 100 ml lukewarm water
- 1 teaspoon of sugar
- 15 g of yeast
- 300 g Bread mix white Liana
- ¾ teaspoon of salt
- dried tomatoes pickled in oil
- 2 spoons of tomato oil
- 150 ml water
- olive oil for brushing
- Liana rice flour for sprinkling the board
- olives for decoration
- Prepare the yeast; mix the sugar in 100 ml of water and crumble the yeast. Let the yeast rise for 10-15 minutes.
- Put all the ingredients together with the leaven from the yeast into a food processor and let the dough form. Cover the bowl with the dough with foil and let it rise for 45 minutes, until the dough doubles in volume.
- Lightly sprinkle the worktop with rice flour (a small teaspoon is enough). Turn the dough onto the board and knead with oiled hands. We form a cylinder, which we divide into 2 parts and make the desired shape (round or oval). With still oiled hands, smooth the entire surface and place on baking paper. Cover with a towel and leave to rise for 30 minutes. Before baking, brush the ciabatta with olive oil and decorate with chopped olives.
- We put the baking tray in the oven on which we will bake the ciabatta and put the baking tray on the bottom of the oven. Heat the oven with the baking sheets to 240°C. Transfer the ciabatta and the baking paper to the heated baking sheet in the heated oven. Pour 250 ml of boiling water into the bottom plate. Bake for 15 minutes. Then remove the baking sheet and reduce the temperature to 190°C. Bake like this for another 20 minutes. Let cool on a wire rack.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml lukewarm water
- 1 teaspoon of sugar
- 15 g of yeast
- 300 g Bread mix white Liana
- ¾ teaspoon of salt
- dried tomatoes pickled in oil
- 2 spoons of tomato oil
- 150 ml water
- olive oil for brushing
- Liana rice flour for sprinkling the board
- olives for decoration
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