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Herbed Tomato Ciabatta

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


This simple, light and airy ciabatta bread is flavored with sun-dried tomatoes and Mediterranean-inspired herbs.

At a glance

2 ciabatta


Choose your measure:


  1. Mix together the water, tomatoes, Pizza Seasoning, 2 cups of the flour, and 1 teaspoon of the yeast.
  2. Set the mixture aside to rise, covered, for several hours (or overnight).
  3. Mix in the remaining flour, yeast, and salt until the dough is smooth. This is a very sticky dough; add more flour only if it's "soupy." (See "tips", below.)
  4. Let the dough rise, in a lightly floured bowl, for 1 hour, then gently deflate and fold it over a few times to help develop the gluten.
  5. Let it rise another hour, then turn it out onto a liberally floured work surface, and sprinkle lots of flour on top.
  6. Gently stretch the dough into an 8" x 10" rectangle, and cut it into two 4" x 10" pieces. Transfer the loaves onto a piece of parchment, leaving about 6" between them.
  7. Cover the loaves with heavily oiled plastic wrap, and let rise until they're very puffy, about 2 hours.
  8. While the dough is rising, preheat your oven to 500°F (with a baking stone inside, if you have one).
  9. Spritz the loaves with water, then transfer the bread to the stone, parchment and all, and lower the oven temperature to 425°F. If you're not using a baking stone, place the parchment and loaves on a baking sheet.
  10. Bake the ciabatta until it's golden brown, approximately 22 to 25 minutes. Cool on a rack.
  11. Store well-wrapped for 5 days at room temperature, or 3 months frozen.