Method:
Chop the tomatoes and the olives. Soak the tomatoes in warm water for about 30 minutes. Mix a smooth dough from all the ingredients, add the tomatoes, olives and garlic at the end of the mixing process.
Mixing time: 3 minutes slow + 8 minutes fast
Dough temperature: approx. 24 °C
Dough resting time: ±3 hours in an oiled container (the dough should triple in size)
After resting, sprinkle sesame and semolina on a table and flip the dough on it. Dust with flour and cut ciabatta breads of about 300g. Twist the ends and place on setting device or tray with baking paper. Bake immediately with steam and without further fermentation.
Baking temperature: 240°C falling to 220°C
Baking time: 30-35 minutes