Walnut Ciabatta With Salsa And Raspberry Cream Cheese - cooking recipe

Ingredients

2 tsp active dry yeast
2 1/2 cups all-purpose flour + 2 tbsp
3 1/4 cups bread flour
6 tbsp olive oil
3/4 cup walnuts, coarsely chopped
1 lb tomatoes, chopped
1/2 bunch fresh parsley, chopped
1/2 bunch spring onions, sliced on a bias
1 tsp balsamic vinegar
8.75 oz low-fat cream cheese
5 tbsp sugar
1 tsp vanilla extract
1 None lemon, juiced
5 tbsp raspberry puree

Preparation

Gently warm 3/4 cup water, add 1/4 tsp yeast and stir to dissolve. Sift all-purpose flour into a bowl, add yeast water and knead with the dough hook of a mixer. Cover and keep in a warm place for about 17 hours.
Gently warm 1 1/2 cups water, add remaining yeast and stir to dissolve. Sift bread flour into a bowl and add fermented dough, yeast water, 5 tbsp oil and 1 tsp salt. Knead with the dough hook of a mixer for about 4-5 mins. Cover, and leave in a warm place for 1 1/2 hours.
Knead the walnuts into the dough then cut in 1/2. On a generously floured work surface, shape each portion into a loaf. Transfer to a baking sheet lined with parchment paper, cover with a tea towel and leave in a warm place for about 45 mins.
Preheat oven to 425\u00b0F. Bake loaves for about 30 mins, until light golden brown and loaves sound hollow when tap on the bottom. Cover with a tea towel and set aside to cool.
Meanwhile, for the salsa, combine tomatoes, chopped parsley and spring onion. Season to taste. Add vinegar and remaining oil. Transfer to a serving vessel.
For the cream cheese dip, beat sugar, vanilla extract, lemon juice and cream cheese until smooth. Add raspberry puree. Transfer to a serving vessel.