There’s nothing quite like the aroma of freshly baked bread, and these small batch ciabatta rolls make it so easy to enjoy bakery-quality bread at home. With a crisp crust and an airy, chewy interior, these rolls are perfect for sandwiches, dipping in soup, or just slathering with butter while they’re still warm!

Why You’ll Love This Recipe

No kneading required – The high-hydration dough does most of the work for you.
Small batch – Perfect when you don’t need a huge amount of bread.
Amazing texture – Crisp crust, airy crumb, and just the right chewiness.
Great for beginners – A forgiving recipe that doesn’t require fancy techniques.

Ingredients

Bread flour
Yeast
Warm water
Olive oil
Salt

Full list of ingredients and measurements below.

Directions

Mix the Dough

In a large bowl, combine warm water, yeast, and a small amount of flour. Let it sit for about 10 minutes until bubbly, then stir in the remaining flour, salt, and olive oil. Mix until a shaggy dough forms.

Let It Rest

Cover the bowl with plastic wrap and let the dough rest at room temperature for about an hour, until doubled in size.

Stretch and Fold

Instead of kneading, use the stretch-and-fold method. Gently pull the dough from one side and fold it over itself. Repeat on all four sides, then let it rest for another 30 minutes. Repeat this process 2-3 times to build strength in the dough.

Shape the Rolls

Turn the dough onto a well-floured surface and gently shape it into a rectangle. Cut into equal pieces, being careful not to deflate the dough too much.

Final Rise

Place the rolls on a parchment-lined baking sheet, cover with a towel, and let them rise for another 30-40 minutes.

Bake to Perfection

Preheat the oven to 450°F with a baking stone or an inverted baking sheet inside. Transfer the rolls onto the hot surface and bake for 15-18 minutes, until golden brown and crisp.

Cool and Enjoy

Let the rolls cool slightly before serving—if you can wait!

Expert Tips and Tricks

High hydration dough is sticky—don’t add extra flour when mixing.
Use wet hands to handle the dough to prevent sticking.
Baking on a preheated surface helps create a crispier crust.

Recipe Variations and Possible Substitutions

Swap bread flour for all-purpose flour if needed, though the texture may be slightly different.
Add fresh herbs or roasted garlic for extra flavor.
Try using whole wheat flour for a heartier version.
Dust the tops with flour before baking for a rustic look.

Serving and Pairing Suggestions

Serve warm with butter, olive oil, or a balsamic dip.
Use for sandwiches—especially great with deli meats or roasted veggies.
Pair with soups like tomato basil or minestrone.
Toast and top with avocado or a poached egg for a delicious breakfast.

Storage and Reheating Tips

Store at room temperature in an airtight container for up to 2 days.
Reheat in a 350°F oven for 5-7 minutes to crisp them back up.
Freeze for up to 2 months; thaw and reheat as needed.

FAQs

Can I make the dough ahead of time? Yes! Let it rise in the fridge overnight and bake the next day.

Why is my dough so sticky? Ciabatta dough is naturally high in hydration—handle it with wet hands to make it easier to work with.

Can I make these without a baking stone? Yes, just use an inverted baking sheet that’s been preheated.

How do I know when the rolls are done baking? They should be golden brown and sound hollow when tapped on the bottom.

Conclusion

These easy small batch ciabatta rolls are the perfect way to enjoy homemade bread without the hassle of kneading or making a huge batch. Whether you’re using them for sandwiches, soups, or just enjoying them warm out of the oven, they’re sure to become a favorite. Give them a try and let me know how you serve them!

Easy Small Batch Ciabatta Rolls – Bakery-Style Bread at Home!

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Enjoy the aroma and taste of freshly baked bread with these small batch ciabatta rolls. Featuring a crisp crust and an airy, chewy interior, they’re perfect for sandwiches, dipping in soup, or simply slathering with butter while warm.

Author: Touria Elkoudssi
Prep Time: 1 hour 10 minutes
Cook Time: 15-18 minutes
Total Time: Approximately 1 hour 30 minutes
Yield: 6–8 rolls 1x
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Units Scale

2 cups bread flour
1 teaspoon instant yeast
1 cup warm water
1 tablespoon olive oil
1 teaspoon salt

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Instructions

Mix the Dough: In a large bowl, combine warm water, yeast, and 1/4 cup of the flour. Let it sit for about 10 minutes until bubbly. Add the remaining flour, salt, and olive oil. Mix until a shaggy dough forms.
Let It Rest: Cover the bowl with plastic wrap and let the dough rest at room temperature for about an hour, until doubled in size.
Stretch and Fold: Instead of kneading, use the stretch-and-fold method. Gently pull the dough from one side and fold it over itself. Repeat on all four sides, then let it rest for another 30 minutes. Repeat this process 2-3 times to build strength in the dough.
Shape the Rolls: Turn the dough onto a well-floured surface and gently shape it into a rectangle. Cut into 4 equal pieces, being careful not to deflate the dough too much.
Final Rise: Place the rolls on a parchment-lined baking sheet, cover with a towel, and let them rise for another 30-40 minutes.
Bake to Perfection: Preheat the oven to 450°F (230°C) with a baking stone or an inverted baking sheet inside. Transfer the rolls onto the hot surface and bake for 15-18 minutes, until golden brown and crisp.
Cool and Enjoy: Let the rolls cool slightly before serving—if you can wait!