Print

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Final Rise: Place the rolls on a parchment-lined baking sheet, cover with a towel, and let them rise for another 30-40 minutes.
  6. 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.
  7. Cool and Enjoy: Let the rolls cool slightly before serving—if you can wait!

Notes

  • High hydration dough is sticky—avoid adding extra flour when mixing.
  • Use wet hands to handle the dough to prevent sticking.
  • Baking on a preheated surface helps create a crispier crust.

Nutrition