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Sun-Dried Tomato Ciabatta: Rustic Italian Bread with Olive Oil
🛒 Ingredients
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500 g strong white bread flour or plain flour
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20 g fresh yeast
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250 ml lukewarm water
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1 tsp sugar
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2 tbsp olive oil
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1 tsp fine salt
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120 g sun-dried tomatoes, drained if packed in oil and cut into strips
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Extra flour for shaping
📊 Nutritional Information
This recipe is also available in German.
📌 Overview
Sun-dried tomato ciabatta is a rustic Italian-style bread with a light crumb, crisp crust and savoury tomato flavour. The dough is made with fresh yeast, olive oil, flour and salt, then filled with sliced sun-dried tomatoes before being rolled into two loaves. It works well with antipasti, soups, salads, grilled vegetables and cheese boards. The key is to let the dough rise properly, avoid adding too much flour during shaping and press the seams firmly so the tomatoes stay inside while baking.
You may also find it useful to look at recipes Greek White Bread with Olive Oil, Homemade Tortillas Recipe, and Homemade Arabic Flatbread Recipe, in addition to this one.
👨🍳 How to make Sun-Dried Tomato Ciabatta
- 1
Crumble the fresh yeast into the lukewarm water, stir in the sugar and leave for 10 minutes until slightly foamy.
- 2
Place the flour in a large bowl and mix it with the olive oil and salt.
- 3
Add the yeast water gradually while mixing.
- 4
Knead for 8–10 minutes by hand or 6–7 minutes with a dough hook, until the dough is smooth, elastic and pulls away from the side of the bowl. Add only a little extra water if the dough feels too dry.
- 5
Leave the dough in the bowl, cover with cling film or a damp cloth and let it rise in a warm place for about 1 hour, until clearly increased in volume.
- 6
Turn the dough onto a lightly floured work surface and knead it briefly to even out the texture.
- 7
Divide the dough into two equal pieces and roll or press each piece into a rectangle about 30 x 15 cm.
- 8
Cut the sun-dried tomatoes into strips and distribute them evenly over the two dough rectangles.
- 9
Fold in the short sides slightly, then roll each rectangle lengthwise into a ciabatta loaf.
- 10
Press the seams firmly so the loaves do not open during baking.
- 11
Place the loaves seam-side down on a baking tray lined with baking paper.
- 12
Cover and let them rise for another 20 minutes.
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Preheat the oven to 210°C.
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Bake the ciabatta on the second shelf from the bottom for about 35 minutes, until the loaves are golden and sound hollow when tapped underneath.
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Transfer to a wire rack and let the bread cool for about 20 minutes before slicing.
🧠 Why It Works
The initial yeast rest confirms that the fresh yeast is active before it is mixed into the flour. Olive oil helps keep the crumb tender while still allowing the crust to bake crisp. Rolling the sun-dried tomatoes inside the dough distributes their flavour without making the whole dough too wet. The second rise relaxes the shaped loaves and helps them expand more evenly in the oven.
🛠️ Troubleshooting
Why is my ciabatta dense instead of airy?
The dough may not have risen long enough, or too much flour was added during shaping. Let the first rise finish properly and use only a light dusting of flour on the work surface.
Why did the sun-dried tomatoes fall out?
The dough was probably not sealed firmly after rolling. Fold the short sides in first, roll the dough lengthwise and press the seam well before placing the loaf seam-side down.
Why is the bread too dry?
The dough may have been too stiff or the bread was overbaked. Add water gradually until the dough is soft and elastic, and check the loaves near the end of the baking time.
Why is the crust pale?
The oven may not have been hot enough, or the bread was baked too high in the oven. Preheat fully to 210°C and bake on the second shelf from the bottom.
Why is the bread wet around the tomatoes?
The tomatoes may have been too oily or not drained well. Pat oil-packed tomatoes dry before slicing and adding them to the dough.
💡 Tips and Variations
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Use oil-packed sun-dried tomatoes only after draining them well, otherwise the bread can become heavy around the filling.
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Add dried oregano, thyme or rosemary to the dough for a stronger Mediterranean flavour.
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For a more rustic loaf, replace up to one quarter of the white flour with wholemeal flour.
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Add a few chopped olives with the tomatoes if you want a more savoury antipasti-style bread.
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Let the bread cool before slicing, because cutting it too hot can compress the crumb.
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For sandwiches, shape the loaves slightly wider and slice them horizontally once fully cooled.
📦 Storage
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Store the cooled ciabatta wrapped in a clean cloth or bread bag at room temperature for up to 2 days.
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For a crisper crust, refresh slices or whole loaves for a few minutes in a hot oven.
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Freeze sliced ciabatta for up to 2 months.
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Thaw slices at room temperature or toast them directly from frozen.
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Avoid refrigerating the bread, as the crumb becomes stale more quickly.
🍷 Pairing
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Serve with olive oil, balsamic vinegar, olives and grilled vegetables.
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Pair with tomato soup, minestrone, bean soup or a simple salad.
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Use as bread for sandwiches with mozzarella, basil, grilled courgettes or cured meats.
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For drinks, serve with dry white wine, light red wine, beer or sparkling water with lemon.
❓ F.A.Q.
Can I use dry yeast instead of fresh yeast?
Yes. Replace 20 g fresh yeast with about 7 g instant dry yeast. Mix it with the flour or activate it in the water depending on the type of yeast you use.
Can I make sun-dried tomato ciabatta ahead?
Yes. Bake it earlier in the day and let it cool completely before wrapping. You can also freeze it sliced and reheat it when needed.
Can I use tomatoes packed in oil?
Yes, but drain them very well and pat them dry. Too much oil can make the dough heavy and create wet pockets inside the bread.
How do I know when ciabatta is baked?
The crust should be golden and the loaf should sound hollow when tapped underneath. If it sounds dull, bake for a few more minutes.
Can I add olives or herbs?
Yes. Chopped olives, rosemary, thyme or oregano work well, but avoid adding too many moist ingredients because they can weigh down the dough.
What do you serve with sun-dried tomato ciabatta?
Serve it with olive oil, antipasti, soups, salads, grilled vegetables, cheese, cured meats or Mediterranean dips.
🏛️ History and Tradition
Ciabatta is a modern Italian bread style known for its elongated shape, open crumb and rustic crust. It is often served with olive oil, cured meats, cheese, soups or sandwiches. Adding sun-dried tomatoes gives the bread a Mediterranean character and reflects the common Italian habit of enriching simple bread doughs with preserved vegetables, herbs or olives for everyday meals and antipasti tables.
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Sun-dried tomato ciabatta is a practical Mediterranean bread with a savoury filling and crisp crust.
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Good rising, careful shaping and well-drained tomatoes are the main details that keep the loaves light, sliceable and full of flavour.
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