Crispy on the outside, soft on the inside, ciabatta can be a scrumptious starter or brilliant with a Bolognese! Just get creative and add your choice of topping.
2 tsp dried yeast (enclosed with mix)
1 tbsp light and mild olive oil
375ml hand hot water
25g parmesan cheese (grated)
1 tsp sundried tomato paste
1 tbsp olive oil
2 tbsp roughly chopped mixed antipasto vegetables in oil (sold in jars. Choose mixed pepper strips, artichokes, mushrooms, capers, tomatoes, olives etc)
1 tsp dried oregano
1 tbsp parmesan cheese (grated)
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1.Prepare Ciabatta. Combine mix and yeast together in a mixing bowl with a fork.
2.Stir in the remaining ingredients with a fork to give a thick sticky batter.
3.Shape a 30 x 15 cm mould with a 2.5cm high rim out of a double thickness of foil. Rest in a roasting pan and line foil with baking parchment. Spoon in ciabatta mixture and smooth the surface with the back of a dessertspoon dipped in water. Alternately, you can use a 20cm square tin; pour the mixture in and flatten as above.
4.Combine tomato paste and oil and spoon over bread. Top with chopped antipasto mixture and sprinkle with the oregano and parmesan.
5.Cover with oiled cling film. Leave to prove in a warm place until the dough has risen and spread a little. Remove film and bake in a pre-heated oven at 200°C/180°C fan/Gas Mark 6, until crisp and golden.