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Name: Tomato Ciabatta with Olives and Onions
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 5 tablespoon Extra virgin olive oil; 2 large Yellow onion coarsley chopped; 2 tablespoon Tomato paste; 1/2 teaspoon red pepper crushed; 1/2 cup kalamata olives pitted and quartered; 1/2 cup cherry or grape tomatoes quartered; Salt and pepper; 3 1/4 oz. packages of dry yeast; 1 teaspoon sugar; 1 3/4 cups warm water; 2 1/2 cups All purpose flour; 3/4 cups fine semolina

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INGREDIENTS

5 tablespoon Extra virgin olive oil
2 large Yellow onion ; coarsley chopped
2 tablespoon Tomato paste
1/2 teaspoon red pepper ; crushed
1/2 cup kalamata olives ; pitted and quartered
1/2 cup cherry or grape tomatoes ; quartered
Salt and pepper
3 1/4 oz. packages of dry yeast
1 teaspoon sugar
1 3/4 cups warm water
2 1/2 cups All purpose flour
3/4 cups fine semolina

Servings

INSTRUCTIONS

In a bowl, whisk the yeast, sugar and water; let stand until foamy, 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 out onto a well-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 for 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely.

NOTES

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Tomato Ciabatta with Olives and Onions

5 tablespoon Extra virgin olive oil
2 large Yellow onion coarsley chopped
2 tablespoon Tomato paste
1/2 teaspoon red pepper crushed
1/2 cup kalamata olives pitted and quartered
1/2 cup cherry or grape tomatoes quartered
 Salt and pepper
3 1/4 oz. packages of dry yeast
1 teaspoon sugar
1 3/4 cups warm water
2 1/2 cups All purpose flour
3/4 cups fine semolina

In a large skillet, heat 3 tablespoons of the olive oil. 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, 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 out onto a well-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 for 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely.

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Nutrition

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Serving Size: 1 Serving (158g)
Recipe Makes: 8 Servings

Calories: 252
Calories from Fat: 50 (20%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 236.4mg		8 %
Potassium 163mg		4 %
Total Carbohydrate 44g		13 %
	Dietary Fiber 2.6g	11 %
	Sugars, other 41.4g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 252

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