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Homemade Ciabatta Rolls Recipe

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4.9 from 108 reviews

These Homemade Ciabatta Rolls feature a light, airy crumb with a crisp crust, perfect for sandwiches or as a side to your favorite meals. Made from simple ingredients and using a no-knead folding technique, this recipe produces authentic Italian-style ciabatta rolls with minimal effort and maximum flavor.

Ingredients

Scale

Dry Ingredients

  • 3 cups bread flour
  • 1/2 Tbsp sea salt
  • 1 packet (2 1/4 tsp) active dry yeast

Wet Ingredients

  • 1 1/2 cups hot water
  • 2 Tbsp extra virgin olive oil

Instructions

  1. Mix Dry Ingredients: Combine the bread flour and sea salt in a large bowl and whisk them together thoroughly until well blended.
  2. Activate Yeast: Measure the hot water and let it rest briefly, then whisk in the active dry yeast. Allow it to sit for 30 seconds to 1 minute until it becomes slightly foamy.
  3. Combine Wet and Dry: Pour the yeast mixture over the flour mixture and gently mix with a spatula until a shaggy dough forms.
  4. Add Olive Oil: Fold in the extra virgin olive oil gently without pressing down on the dough to retain the air pockets.
  5. First Rise: Cover the bowl with a kitchen towel and let the dough rest in a warm, draft-free spot for 1 hour and 30 minutes.
  6. Fold Dough: Uncover the dough and gently stretch it from the bottom, folding over the top, repeating four times around the dough. Let rest for 30 minutes.
  7. Repeat Folding: Fold and rest the dough two more times, for a total of three 30-minute resting periods.
  8. Shape Dough: Lightly flour parchment paper and gently roll the dough out of the bowl. Stretch it from the bottom into a rectangle shape without kneading or pulling from the top.
  9. Cut Rolls: Using a dough cutter, slice the dough lengthwise and then into individual rolls, getting 6 to 8 rolls depending on size. Pull the rolls apart gently from the bottom.
  10. Second Rise: Transfer the rolls on the parchment to a baking sheet. Cover and let them rest for 30 to 50 minutes. Meanwhile, preheat oven to 420°F (215°C) and place a rimmed baking sheet on the rack below.
  11. Bake: Just before baking, spray the tops of the rolls with water. Put the rolls in the oven, add about 1/2 cup of water to the rimmed baking sheet to create steam, and bake for 20 to 25 minutes until golden and crisp.
  12. Cool: Remove rolls from oven and let them rest on a wire rack for 1 hour before slicing or serving.

Notes

  • Use bread flour for best gluten development and texture.
  • Do not knead the dough vigorously; use gentle folding to maintain air bubbles.
  • Ensure the water used for activating yeast is hot but not boiling (around 110°F or 43°C).
  • Adding water to the baking sheet creates steam, essential for a crusty exterior.
  • Resting the rolls after baking helps finish the baking process and improves texture.
  • Store leftover rolls in an airtight container to maintain freshness.

Keywords: Ciabatta rolls, homemade bread, Italian bread, no-knead bread, crusty rolls, olive oil bread

Find it online: https://trendytasterecipes.com/homemade-ciabatta-rolls-recipe/