Tomato ciabatta

For about 14 mini ciabatta

300 g flour
150 ml warm water
1/2 cube fresh yeast
2 teaspoons sugar
1 tsp salt
180 g dried tomatoes
2 tablespoons of oil (of the pickled tomatoes)
5 basil leaves

Sift the flour into the mixing bowl and form a hollow in the middle.
Brumble the yeast with the sugar into the warm water and mix well.
Then pour into the flour bowl and mix with a little flour so that the liquid becomes slightly creamy.
Leave this predough to rise in a warm place, covered, for 15 minutes.
Remove the tomatoes from the oil and chop them finely. Chop the basil finely too.
Add the tomatoes, basil, salt and oil to the pre-dough and stir with the dough hook to a smooth dough.
Leave the dough to rise again in a warm place for about 45 minutes.
On a well floured work surface, divide the dough into even pieces and form into rolls. The surface should be lightly dusted with flour.
Leave the rolls to rise again in a warm place, covered, for about 20 minutes and in the meantime preheat the oven to 180°C.
Bake in the oven for about 10-20 minutes.

TIP: Put a heat-resistant cup of water in the oven. This provides humid air and does not let the bread dry out.