🌿🍅 Spinach & Sun-Dried Tomato Ciabatta (Food Processor Hack!)

🌿🍅 Spinach & Sun-Dried Tomato Ciabatta (Food Processor Hack!)

in Recipes-Food Processor

🛒 Ingredients

For the dough (dough blade):

  • 3 cups (360g) bread flour

  • 1Âź cups (300ml) lukewarm water

  • 1 tsp instant yeast

  • 1½ tsp salt

  • 1 tbsp olive oil

For the mix-ins (S-blade):

  • 1 cup fresh spinach, sautĂŠed & squeezed dry

  • ½ cup oil-packed sun-dried tomatoes, chopped

  • 1 tbsp minced garlic


⚙️ Tools Used

  • Dough blade – For effortless gluten development

  • S-blade – For chopping tomatoes & garlic

  • Baking stone/steel – For crispy crust


📝 Step-by-Step Instructions

1️⃣ Prepare Dough (Food Processor Method)

  1. In the processor with dough blade, mix flour, yeast, and salt.

  2. Slowly add water and olive oil while running until a sticky dough forms (~1 min).

  3. Let rest 15 mins (autolyse for better texture).

2️⃣ Add Mix-Ins

  1. Pulse spinach, tomatoes, and garlic with S-blade (3-4 pulses).

  2. Gently fold into dough with wet hands (don’t overmix!).

3️⃣ Bulk Fermentation

  1. Perform 3 stretch-and-folds every 30 mins (wet hands prevent sticking).

  2. Let rise 2-3 hrs until bubbly.

4️⃣ Shape & Bake

  1. Preheat oven + baking stone to 475°F (245°C) with steam pan.

  2. Gently shape dough into a flat oval (like a slipper!).

  3. Bake 20-25 mins until deep golden.


💡 Pro Tips

🌿 Spinach prep: Blanch & squeeze dry to prevent soggy dough
🍅 Tomato trick: Pat oil-packed tomatoes dry before chopping
🔥 Steam hack: Toss ice cubes into hot pan for oven steam


🌟 Why This Works
✅ No messy kneading – Dough blade does the work
✅ Bold flavors – Savory tomatoes + earthy spinach
✅ Crispy/chewy – Steam baking = perfect ciabatta texture

Serve with:

  • Whipped ricotta & honey

  • Hearty vegetable soup

  • Charcuterie boards

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