Ciabatta bread with Caramelised onion
- 300 g warm water 2 tsp active yeast granules ¼ tsp sugar 400 g high grade flour, plus more for dusting 1 tbsp wheat gluten flour 1 generous pinch of salt 3 tsp Kato Caramelised Onion with Roast Garlic Relish
- 2 tsp active yeast granules
- 1/4 tsp sugar
- 400g high grade flour
- 1 tbsp wheat gluten flour
- generous pinch of salt
- 3 tsp Kato Caramelised Onion with Roast Garlic
Makes one loaf
Place the warm water in a large mixing bowl, add the yeast and sugar and set aside for 5 minutes. When the yeast starts to bubble add the flour, wheat gluten flour and salt. Mix well with one hand until you have a sticky dough. Once the dough has been mixed dust it with flour and cover the bowl with cling film. Let the dough rise for about 2 hours.
Line a baking tray with baking paper, dust your hands with plenty of flour, then lift the dough and pull it lightly to make a very long loaf, and place it immediately onto the baking paper. Spread 3 tbsp of Kato Caramelised Onion with Roast Garlic Relish over half of the dough and fold the other half over the top. Stretch the loaf again into shape, dust with more flour and let it rise for another 20 minutes.
In the meantime preheat the oven to 200°C.
Place the loaf into the oven and bake for approximately 25 minutes, or until the crust looks brown on the top and on the bottom of the loaf.
If you like your crust crunchy eat this loaf on the same day, otherwise wrap it in a tea towel while still hot, and then place it inside a plastic bag to make it soft and chewy. It will stay fresh for 3 to 4 days.