Foodie Friday: Tomato Ciabatta w/ Kalamata Olives 5 T olive oil 2 large yellow onions, coarsely chopped 2 T tomato paste 1/2 t crushed red pepper 1/2 c pitted kalamata olives, quartered 1/2 c cherry or grape tomatoes, quartered Kosher salt Pepper 1 t sugar 1 3/4 c warm water 2 1/2 c all purpose flour, plus more for shaping 3/4 c fine semolina Heat 3 tablespoons of the olive oil in a large skillet. Add the onions and cook over moderately high heat until lightly caramelized, 8 minutes. Add the tomato paste and crushed red pepper and cook for 2 minutes. Stir in the olives and tomatoes. Season with salt and black pepper and let cool. In a bowl, whisk the yeast, sugar and water; let stand until foamy (approximately 10 minutes). Whisk in the remaining 2 tablespoons of oil and 1 teaspoon of salt. Stir in the 2 1/2 cups of flour and the semolina until the dough comes together; it will be quite wet. Stir in the cooled olive mixture. Cover the dough with a damp kitchen towel. Let stand in a warm spot until doubled in bulk, about 1 1/2 hours. Preheat the oven to 450°. Scrape the dough onto a floured work surface. Shape it into 2 rough 14 by 3 1/2-inch loaves and transfer to a parchment paper lined baking sheet. Bake 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely.
Posted on: Fri, 22 Aug 2014 14:32:43 +0000
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