Homemade Ciabatta Rolls

Ingredients:

 

500 g (4 cups) bread flour

 

400 ml (1 ⅔ cups) lukewarm water

 

10 g (2 tsp) salt

 

7 g (2 tsp) instant yeast

 

15 ml (1 tbsp) olive oil

 

 

 

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Instructions:

 

1. Make the dough

 

In a large bowl, mix flour, yeast, and salt.

 

Add lukewarm water and olive oil.

 

Stir until combined (dough will be sticky – that’s normal).

 

 

 

2. First rise

 

Cover the bowl with plastic wrap or a damp towel.

 

Let it rise for 1–2 hours, until doubled in size.

 

 

 

3. Stretch and fold

 

Dust a clean surface with flour.

 

Gently scrape the dough onto it.

 

Stretch it into a rectangle, fold into thirds (like a letter).

 

Repeat this stretch-and-fold 2–3 times over 30 minutes (this builds structure).

 

 

 

4. Second rise

 

Place dough back in the bowl, cover, and let rest for 30–45 minutes.

 

 

 

5. Shape rolls

 

Sprinkle a tray with flour or line with parchment paper.

 

Cut the dough into 4–6 equal rectangles (don’t knead or shape too much – ciabatta is rustic).

 

Place them on the tray, dust with flour, and cover lightly.

 

Let rise for 30–40 minutes.

 

 

 

6. Bake

 

Preheat oven to 220°C (425°F).

 

Place a small pan of hot water on the bottom rack (for steam, helps with crust).

 

Bake rolls for 20–25 minutes, until golden and hollow-sounding when tapped.

 

 

 

7. Cool

 

Place on a wire rack and let cool before slicing.

 

 

 

 

 

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👉 These rolls are perfect for

These are ciabatta rolls (Italian bread rolls), known for their airy texture, light crust, and rustic look. Here’s a simple recipe you can follow at home:

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🥖 Homemade Ciabatta Rolls

Ingredients:

• 500 g (4 cups) bread flour
• 400 ml (1 ⅔ cups) lukewarm water
• 10 g (2 tsp) salt
• 7 g (2 tsp) instant yeast
• 15 ml (1 tbsp) olive oil

---

Instructions:

1. Make the dough
   • In a large bowl, mix flour, yeast, and salt.
   • Add lukewarm water and olive oil.
   • Stir until combined (dough will be sticky – that’s normal).
2. First rise
   • Cover the bowl with plastic wrap or a damp towel.
   • Let it rise for 1–2 hours, until doubled in size.
3. Stretch and fold
   • Dust a clean surface with flour.
   • Gently scrape the dough onto it.
   • Stretch it into a rectangle, fold into thirds (like a letter).
   • Repeat this stretch-and-fold 2–3 times over 30 minutes (this builds structure).
4. Second rise
   • Place dough back in the bowl, cover, and let rest for 30–45 minutes.
5. Shape rolls
   • Sprinkle a tray with flour or line with parchment paper.
   • Cut the dough into 4–6 equal rectangles (don’t knead or shape too much – ciabatta is rustic).
   • Place them on the tray, dust with flour, and cover lightly.
   • Let rise for 30–40 minutes.
6. Bake
   • Preheat oven to 220°C (425°F).
   • Place a small pan of hot water on the bottom rack (for steam, helps with crust).
   • Bake rolls for 20–25 minutes, until golden and hollow-sounding when tapped.
7. Cool
   • Place on a wire rack and let cool before slicing