Baked tomato and feta with LAZY ciabatta

Published:

This delicious recipe is perfect for gathering round the table with friends for an easy, low maintenance lunch or dinner. Just pop everything down in the middle of the table and let people tuck in. To accompany the delicious tomato and feta bake, one of our amazing clients shared with us her Lazy Ciabatta recipe, its really delicious and super simple to prepare. See Liz’ instagram here.

Ingredients

For the Ciabatta

  • 400g of good quality strong white bread flour
  • 350ml of warm water
  • 10g of salt
  • 10g of instant dried yeast
  • 20ml of olive oil

    For the Tomato and Feta Bake

    • 3 large tomatoes, halves horizontally
    • 3 vines of cherry tomatoes
    • 3 rounds of feta cheese
    • 1 whole head of garlic, halved horizontally
    • Salt and pepper
    • A few sprigs of thyme
    • Olive oil to coat
    • A squeeze of lemon

    Method

    For the ciabatta

    1. Begin by mixing the flour with the yeast and salt, then add the warm water. Combine until no lumps remain, then add 20ml of olive oil around the edge of the ball of dough. Cover loosely with a tea towel and place to one side.
    2. After 15 minutes, perform your first stretch and fold (Do this by pulling one side of the dough up and folding it over itself 4 times, rotating 45° between each stretch.
    3. Leave to rest covered for 30 minutes.
    4. Second stretch and fold.
    5. Leave to rest covered for 30 minutes.
    6. Third stretch and fold.
    7. Leave to rest covered for 30 minutes.
    8. Forth stretch and fold.
    9. Leave to rest covered for 30 minutes.
    10. Carefully tip the dough out onto a floured surface, keeping as much air in the dough as possible. Using flour to stop the dough from sticking to your hands shape into an approximately 40cm long loaf.
    11. Dust a baking tray with flour and place the loaf in the center.
    12. Place the loaf in the oven and place an oven proof dish with a few handfuls of ice on the shelf below for steam (this helps create crust).
    13. Bake the loaf for 20-25 minutes and leave to cool completely before cutting.

    For the Tomato and Feta Bake

    1. For the tomato and feta bake, place all the ingredients onto the tray, cut sides up and coat with olive oil.
    2. Season well with salt and pepper, then add a drizzle of lemon juice and a few sprigs of thyme.
    3. Bake for 45 minutes until the feta is golden and the tomatoes are roasted.
    4. Serve warm with the ciabatta and enjoy.

    Images: Humphrey Munson

    Tableware: John Julian

      Share this article