Tomato Relish Ciabatta

Apr 28

Place sugar and dried yeast in a small bowl and pour over 100ml warm water. Leave in a warm place until the yeast is frothy, about 5 minutes.
Sift flour and salt into the bowl of an electric mixer fitted with a dough hook. Add the remaining 300ml water, oil and yeast mixture.
Mix until the dough is smooth and shiny. This dough is very soft – try to avoid adding extra flour. Mix in the Anathoth Farm Chef Series Tomato Relish.
Turn dough out into a lightly oiled rectangular dish and fold inwards from each corner. Turn dough over and cover with plastic wrap and a clean tea towel and leave in a warm, draught-free spot for 1 hour or until dough has doubled in size.
Gently refold dough as above, trying to retain as many air bubbles as possible. Cover with plastic wrap and a clean tea towel and leave for a further 40 minutes.
Repeat fold once more, leaving the dough for a further 40 minutes.
Preheat the oven to 215°C. Grease a large shallow baking tray.
Dust the top of the dough well with flour and gently tip out onto a well-floured bench top. Cut dough in 2 and shape into 2 free-form loaves, placing on the tray. Dust well with flour and cover with plastic wrap. Leave to prove for 20-25 minutes, then remove plastic wrap and place in the oven to bake for 20 minutes. Use a spray bottle filled with cold water to spray steam into the oven after you place in the loaves.
The bread will be cooked when well browned and when tapped on the base it sounds hollow. Place on a wire rack to cool.