First prepare the pre-dough.
To do this, dissolve yeast with granulated sugar in 100 ml of the water. Add 2 tablespoons of flour and mix well. Let rest for about 10 minutes.
Cut the dried tomatoes into small pieces. Knead the rest of the flour with water, salt, olive oil, the tomato pieces and the pre-dough into a dough and let it rise in a warm place for about 30 minutes.
Knead the dough, form it into a flat roll and dust with flour. Place the bread on a baking tray lined with baking paper, cover with a cloth and let rise for 1 hour.
Preheat the oven to 220 °C and put a bowl of water inside.
Bake the tomato ciabatta on the middle shelf for 30 minutes.
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