Homemade Ciabatta With Tomato Salsa - cooking recipe

Ingredients

2 tsp active dry yeast
4 3/4 cup all purpose flour
7 oz cheddar cheese, diced
4 1/2 tsp salt
2 pints cherry tomatoes, halved
4 None scallions, finely sliced
4 sprigs basil, chopped finely
6 tbsp red wine vinegar
4 tbsp olive oil

Preparation

Dissolve the yeast in 2 cups of very cold water. In a large bowl, combine the flour, cheese, 4 1/2 tsp salt, and the yeast water and mix with a wooden spoon into a soft dough. Transfer dough to a large, airtight bag and seal tightly. Place the bag in a large, clean bowl with sufficient room for it to double in size. Leave it for 4 hours at room temperature, or refrigerate it for at least 12 hours.
When you are read to bake the bread, preheat the oven to 400\u00b0F. On a lightly-floured work surface, form the dough into 3 loaves and put them on a baking sheet lined with parchment paper. Bake for about 25 minutes.
Meanwhile, mix the tomatoes, scallions, basil, vinegar, and oil and season with salt and pepper to taste. Serve the warm bread with the seasoned tomatoes and garnish with basil.