A ROYAL PORTFOLIO RECIPE: SUN-DRIED TOMATO CIABATTA
Bring The Royal Portfolio Dining Experience Home.
As many of our guests stay at home to combat the spread of Covid-19, we wanted to share some of our Executive Chefs’ favourite recipes for you to try at home.
One of the advantages of staying at either Africa House or in the Royal Suites at Royal Malewane, is that there’s a private chef on hand in your kitchen to prepare breakfast, lunch, afternoon tea and dinner. Executive chef Brandon Souris shares how he makes his delicious Sun-Dried Tomato Ciabatta. The perfect accompaniment to any meal.
11⁄2 tsp dry yeast
1 tsp sugar
2 cups warm water
8 cups bread flour
1 tsp salt
1 tbsp olive oil
2 tbsp sun-dried tomato pesto 1 clove garlic, minced
2 sprigs rosemary, chopped
Mix yeast and sugar into warm water. Place bread flour, salt and oil into a bowl. Rub oil through the flour. Add liquid mixture and mix well until a firm, pliable dough is formed. Allow to lie for 20 minutes. Once mixture has proved, roll into a round pizza shape. Dust with flour to prevent it from sticking to the work surface. Spread tomato pesto, garlic and rosemary evenly over dough and roll into a cylindrical shape. Place onto a greased baking tray and allow to rest for 40 minutes before baking at 180°C for 20-25 minutes.
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