Ingredients

• 400 g wheat or spelt flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 20 g fresh yeast or 1 and 1/2 teaspoons instant dry yeast
• 300 g cold water

Preparation

1. Sift flour into a large bowl, add salt, sugar, finely crumble fresh yeast or dry yeast. Pour water and mix the ingredients with a spoon to combine (about 30 seconds), the dough will be sticky and thick. Cover the bowl with a plate and set aside at room temperature to rise for about 1.5 hours.
2. Brush a baking sheet with olive oil. Mix the risen dough and dust with flour. Divide into 5 parts and stretch each piece with oiled hands along the length of the shorter side of the baking sheet. The dough can also be rolled (twisted) giving the ciabatta its characteristic shape. Arrange one ciabatta next to the other.
3. Brush the top (not necessarily evenly) with extra virgin olive oil, press in tomato halves and sprinkle with salt, oregano, and garlic slices. Press olive halves into other ciabatta and on another spread butter mixed with parsley, garlic, salt, and pepper. Add coarse salt to the dough just before baking. You can add no toppings, just sprinkle with sesame, oat flakes, or bran.
4. Set aside for about half an hour to rise. In the meantime, preheat the oven to maximum temperature, about 250°C. After reaching the required temperature, preheat the oven for another about 20 minutes.
5. Place the baking sheet with dough in the middle section of the oven. Bake for about 20 minutes (15-25 minutes), until the skin is nicely browned.