Sun-dried Tomato Ciabatta

Name: Sun-dried Tomato Ciabatta
Yield: 710 g
Ingredients: whole wheat flour 200 g; Korean whole wheat flour 150 g; Cuoco flour 50 g; olive oil 5 g; salt 5 회분(1/3작은술); water (bottled water) 300 잔

1,528 kcal

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Ingredients

Main ingredients

whole wheat flour 200 g
Korean whole wheat flour 150 g
Cuoco flour 50 g

Seasonings/Sauce

olive oil 5 g
salt 5 회분(1/3작은술)
water (bottled water) 300 잔

Nutrition summary

Carbohydrates 291.87 g 78%

Protein 59.08 g 16%

Fat 10.85 g 7%

Serving size 710g

Cooking steps

1

Slice the ciabatta bread in half.
2

Evenly spread olive oil on the inside surfaces.
3

Finely chop the sun-dried tomatoes.
4

Place sun-dried tomatoes and mozzarella cheese on top of the ciabatta.
5

Add basil leaves.
6

Toast the bread until golden brown in a pan or oven.

Sun-dried Tomato Ciabatta

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