For the tomato ciabatta, coarsely cut the dried tomatoes so that there are not too large pieces in the dough.
For the ciabatta, mix the dry ingredients. Dissolve the yeast in the lukewarm water, add the chopped tomatoes and the tomato paste. Knead all ingredients for about 10 minutes.
Cover and let rise for 1/4 hour. Preheat oven to 200 °C and place a heat-resistant container with plenty of water in the oven. Divide the dough into 2 parts (dough is very soft) and place loosely, slightly twisted lengthwise, on a baking sheet.
Bake the ciabatta for about 25 minutes with plenty of steam. The bread is ready when it sounds hollow when tapped.
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