Recipes Tomato Ciabatta with Olives and Onions 5.0 (5,857) 4 Reviews There's tomato paste as well as fresh tomatoes in the dough of these pillowy, savory loaves from Ylenia Sambati, which comes together easily and requires no kneading whatsoever. By Food & Wine Editors Published on September 24, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Andrea Wyner Active Time: 25 mins Total Time: 2 hrs 30 mins Yield: 2 loaves Ingredients 5 tablespoons extra-virgin olive oil 2 large yellow onions, coarsely chopped 2 tablespoons tomato paste 1/2 teaspoon crushed red pepper 1/2 cup pitted kalamata olives, quartered 1/2 cup cherry or grape tomatoes, quartered Kosher salt Pepper Three 1/4-ounce packages active dry yeast 1 teaspoon sugar 1 3/4 cups warm water 2 1/2 cups all-purpose flour, plus more for shaping 3/4 cup fine semolina Directions In a large skillet, heat 3 tablespoons of the olive oil. Add the onions and cook over moderately high heat until lightly caramelized, 8 minutes. Add the tomato paste and crushed red pepper and cook for 2 minutes. Stir in the olives and tomatoes. Season with salt and black pepper and let cool. In a bowl, whisk the yeast, sugar and water; let stand until foamy, 10 minutes. Whisk in the remaining 2 tablespoons of oil and 1 teaspoon of salt. Stir in the 2 1/2 cups of flour and the semolina until the dough comes together; it will be quite wet. Stir in the cooled olive mixture. Cover the dough with a damp kitchen towel. Let stand in a warm spot until doubled in bulk, about 1 1/2 hours. Preheat the oven to 450°. Scrape the dough out onto a well-floured work surface. Shape it into 2 rough 14-by-3 1/2-inch loaves and transfer to a parchment paper–lined baking sheet. Bake for 25 minutes, until the loaves are lightly browned and risen; transfer to a rack and let cool completely. Rate it Print