🛒 Ingredients

For the dough (dough blade):

• 3 cups (360g) bread flour

• 1¼ 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, sautéed & 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