Sun Dried Tomato and Olive Ciabatta

Enjoy this delicious bread with good olive oil and a glass of crispy chilled white wine.

500g plain flour
1 tsp salt
1 tsp sugar
15g dried yeast
1/2 cup milk
3/4 cup warm water
2 tbsp olive oil
6 chopped calamatta olives
4 chopped sun dried tomatoes.

Arrange mixer with hook attachment and sift flour in bowl. Add sugar salt yeast, warm water milk and oil and start mixing on low speed. Mix for 10 minutes. Add chopped sun-dried tomatoes and chopped olives and mix for further 1 minute. Lift hook and cover bowl with cling film then kitchen cloth. Leave to improve for 3/4 hour or until double in size. Lower down the hook again and knead for further 2 minutes. Divide dough in two shape into two oblongs and place on a lightly oiled tray. Dust a little flour and bake in a hot 220c oven for 1/2 an hour or until sounds hollow when tapped underneath.