Two Types of Spelt Ciabatta

Rating: 3.10 / 5.00 (30 Votes)

Total time: 1 hour

Servings: 2.0 (servings)

For the basic dough:

For the tomato ciabatta:


For the spelt ciabatta, dissolve the yeast in the warm water and pour into the bowl filled with flour. Add agave syrup, olive oil and sea salt and knead with a hand mixer (dough hook) or a food processor.

Cover the bowl and let the dough rise in a warm place for at least an hour. Then knead the ciabatta dough again and divide it into two equal portions.

Heat the oven to 220 °C at top/bottom heat and place a baking tray on the bottom rack of the oven. Place one half of the dough on a baking sheet lined with baking paper and shape it into the typical ciabatta shape.

Finely chop the rosemary and chop the pickled tomatoes. Mix both into the remaining half of the dough and season with a little pepper. Now also place this portion on the baking sheet and shape into a ciabatta loaf.

Put the baking sheet on the middle rack of the oven and pour some water on the lower baking sheet. Close the oven and bake for about 30 minutes.

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