Ciabatta with buratta and basil
Ingredients
Instructions
For the dough :
- 450g Flour
- 50 g For the worktop
- 4 tbsp. tablespoons olive oil
- 100g good pitted black olives
- 1 packet dehydrated baker's yeast
- 1 teaspoon. salt
- 1 teaspoon. sugar
For garnish :
- 4 Buratta
- 6 tbsp. tablespoon sun-dried tomato caviar
- 2 tomatoes
- 6 sprigs of large-leaved basil
- 2 tbsp. tablespoons olive oil
- In a bowl, dissolve the yeast in 25 cl of warm water and let it work for 15 minutes.
- Add 100 g of flour and the oil.
- Mix then add little by little the rest of the flour, the sugar and the salt.
- Knead for 10 minutes to obtain a soft and elastic dough, then add the olives.
- Cover with a tea towel and let rise for 1 hour in a warm place (22 to 25°C).
- Crush the dough 2 to 3 times then roll it out into a large rectangle 1 cm thick.
- Fold it in 3 then fold this dough again in 3.
- Flatten one last time into a rectangle and cut the dough into 4 squares. Flour them.
- Cover and let rise 1 hour.
- Preheat the oven to 240°C (th. 8). Slide a baking sheet halfway up the oven and another baking sheet at the bottom. Place a deep dish on it.
- Put the 4 loaves in the oven halfway up, for a glass of water in the dish for the “burst of steam” which gives a nice crust and bring the temperature back to 210°C (th. 7).
- Leave to cook for 20 to 25 minutes.
- Let the ciabatta cool. Split them and garnish them with tomato caviar, slices of buratta and tomato, drops of olive oil and beautiful basil leaves.
Ciabatta with buratta and basil
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