Ciabatta with Tomato, Basil & Mozzarella

Recipe Submitted By: bakingmad

Prepare the dough for this delightful loaf in your breadmaker! Please refer to your individual bread maker instructions with regards to baking time

Ingredients

1 tsp	Allinsons Easy Bake Yeast
500 grams	Allinson Premium White Very Strong Bread Flour Plus Extra For Dusting
1 ½ tsp	Salt
1 tsp	Billington's Golden Caster Sugar
2 tbsp	Olive Oil
325 ml	Water
4 tbsp	Sundried Tomato Paste
200 grams	Packet mozzarella Sliced
2	Large tomatoes Sliced
12	Fresh basil leaves

Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text

Put the yeast, flour, salt, sugar, olive oil and water into the bread maker bucket, following the order specified in the manual. Fit the bucket into the bread maker and set the dough programme. Press start. Oil a baking sheet and sprinkle with flour
Once the dough is ready, put it on to a well floured board and cut in half using a floured knife. Shape each piece of dough to a strip, then pass it from one hand to the other until it is stretched to about 28cm (11inches) long. Place on the prepared baking sheet. Repeat with other piece and put well apart on the baking sheet.
Cover with greased cling film and leave in a warm place for 30 minutes until doubled in size. Preheat the oven to 220ºC / fan 200ºC / Gas Mark 7.
Sprinkle each ciabatta loaf with a dusting of flour, then bake for 15-18 minutes until pale golden and crisp underneath. Allow to cool
Cut the loaf in half and spread with sundried tomato paste. Arrange mozzarella and tomato slices over the ciabatta bread base with the basil leaves. Season with salt and freshly ground black pepper.
Sandwich together with the top of the ciabatta loaf and tie together with string. Wrap in greaseproof paper, until needed. Slice into 4 ciabatta sandwiches, cutting the string as needed.