Homemade Ciabatta With Tomato Salsa – a delicious recipe with active dry yeast, flour, cheddar cheese, salt, tomatoes, scallions. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Dissolve the yeast in 2 cups of very cold water. In a large bowl, combine the flour, cheese, 4 1/2 tsp salt, and the yeast water and mix with a wooden spoon into a soft dough. Transfer dough to a large, airtight bag and seal tightly. Place the bag in a large, clean bowl with sufficient room for it to double in size. Leave it for 4 hours at room temperature, or refrigerate it for at least 12 hours.
2
When you are read to bake the bread, preheat the oven to 400u00b0F. On a lightly-floured work surface, form the dough into 3 loaves and put them on a baking sheet lined with parchment paper. Bake for about 25 minutes.
3
Meanwhile, mix the tomatoes, scallions, basil, vinegar, and oil and season with salt and pepper to taste. Serve the warm bread with the seasoned tomatoes and garnish with basil.
865
kcal
Calories
33
g
Fat
111
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tsp active dry yeast, 4 3/4 cup all purpose flour, 7 oz cheddar cheese, diced, 4 1/2 tsp salt, and more.
Yes, Homemade Ciabatta With Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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