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