Easy ciabatta panini, and cheese& tomato bread 

1. In the bowl of a stand mixer fitted with the paddle attachment, add all the dry ingredients. Mix briefly to combine.
2. While the machine is on low, slowly add the lukewarm water. Once it is incorporated turn the speed up to high and beat for 7 – 8 minutes. Make sure you watch this as you will need to turn the speed down to medium-low once the dough thickens up (approx 5 – 6 mins in). The mixer could become unstable at high speed and the motor could overheat.
3. After the dough has been beaten, scrape any excess off that is stuck to the paddle and drop it back into the bowl and cover with cling film and a tea towel. Place in a warm spot until it has more than doubled in size (about 50 mins – 90 mins depending on room temperature).
4. Towards the end of your proving time, preheat the oven to 230C / 446F and if you are making the cheesy bread, you could preheat a cast-iron skillet (optional).

Tip the dough out onto a well-floured surface. It will have a very light and fluffy texture that is similar to a marshmallow. Dust the surface of the dough with flour using a small sieve to evenly distribute it. Shape your dough as follows:

1. Cut in half and stretch the 2 pieces into a rectangular shape to make 2 medium ciabatta loaves.
2. Divide the dough into 8 even pieces to make paninis and shape it accordingly.
3. Cut in half and stretch the 2 pieces into a round shape to make 2 medium round cheese & tomato bread (or free form into any shape you prefer. This can be made on a large oven tray lined with non-stick paper).
4. To make 1 cheese bread and 4 panini divide into 60/40 bread using 60% to make the bread and the rest to be divided to make the 4 panini and shape accordingly (this will depend on the size of bread you would like to get).
5. If you are making cheese & tomato bread in a skillet – drizzle olive oil lightly over the bottom and press the dough into the pan until flattened out. Or simply place it on a lined baking sheet drizzled with olive oil. Drizzle olive oil over the bread and then top first with the mature hard cheese (Parmesan) followed by the grated softer cheese. Finally, place the roasted and cooled tomatoes over the surface. * see baking instructions below
6. Bake the bread for 20 – 25 minutes. 20 minutes for the panini and 25 minutes for the larger bread. The crust should be golden brown and a little crispy.