You’ll love these ciabatta rolls for their light, airy interior and crispy golden crust. They have a wonderful chew and deep flavor, thanks to the long fermentation and minimal kneading. Whether you’re an experienced baker or new to bread-making, this recipe uses simple steps to help you achieve artisan-quality results at home. Plus, these rolls freeze well and are perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread flour (or all-purpose flour, but bread flour is best for texture)
Active dry yeast or instant yeast
Warm water
Salt
Olive oil (optional, for added richness and crust)
Directions
In a large mixing bowl, combine warm water and yeast. Let it sit for 5–10 minutes until foamy if using active dry yeast.
Add flour and salt to the bowl and mix until a sticky, shaggy dough forms.
Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes.
Perform 3–4 rounds of stretch-and-folds every 30 minutes over 2 hours to build structure.
Cover the bowl again and let the dough rise until doubled in size, about 1–2 more hours.
Transfer the dough to a floured surface. Handle it gently to retain air bubbles. Shape it into a rough rectangle and cut into individual rolls.
Place rolls on a floured baking sheet or parchment paper, cover, and let them rest for 30–45 minutes.
Preheat your oven to 450°F (230°C). Place a pan of hot water on the bottom rack to create steam.
Bake the ciabatta rolls for 18–22 minutes, or until golden brown and crisp on the outside.
Let cool on a wire rack before slicing.
Servings and timing
This recipe makes 8–10 ciabatta rolls. It takes about 20 minutes of active prep time, 3.5 to 4 hours of total rising and resting time, and 20 minutes of baking, for a total of approximately 4.5 hours from start to finish.
Variations
Add chopped rosemary or thyme for a herb-infused version.
Mix in olives, roasted garlic, or sun-dried tomatoes for Mediterranean flair.
Substitute a portion of the flour with whole wheat for a heartier roll.
Top with sesame or poppy seeds before baking for extra texture.
Use sourdough starter instead of yeast for a more complex flavor.
Storage/Reheating
Store cooled ciabatta rolls in an airtight container or bread bag at room temperature for up to 2 days. For longer storage, freeze in a sealed freezer bag for up to 3 months. To reheat, bake frozen rolls at 350°F (175°C) for 10–12 minutes, or toast thawed rolls until warmed and crispy.
FAQs
What makes ciabatta rolls different from regular rolls?
Ciabatta rolls are known for their high hydration dough, chewy texture, open crumb, and rustic crust.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour provides better structure and a chewier texture due to higher protein content.
Why is my dough so sticky?
Ciabatta dough is meant to be very wet and sticky. Resist the urge to add too much flour; use wet or oiled hands to handle it.
Do I need a stand mixer?
No, ciabatta can be made by hand using stretch-and-fold techniques instead of kneading.
Can I make the dough the day before?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.
How do I get a crusty exterior?
Bake with steam in the oven by adding a pan of hot water or misting the oven during baking.
Can I make ciabatta rolls with sourdough?
Yes, you can use a sourdough starter instead of commercial yeast. Adjust timing accordingly for longer fermentation.
How long do ciabatta rolls stay fresh?
They are best eaten fresh but will keep at room temperature for up to 2 days or can be frozen for longer storage.
What’s the best way to serve ciabatta rolls?
They’re perfect for sandwiches, dipping in olive oil, serving with soup, or toasting with butter.
Can I make a full ciabatta loaf with this dough?
Yes, shape the dough into one large loaf and bake for 25–30 minutes until deeply golden and hollow-sounding when tapped.
Conclusion
Ciabatta Rolls are the perfect balance of rustic charm and artisan quality. With their chewy interior and crisp crust, these rolls elevate any meal from ordinary to exceptional. While they require a bit of time and patience, the hands-on work is minimal—and the payoff is totally worth it. Whether you’re building a sandwich, mopping up pasta sauce, or just enjoying fresh bread from your oven, these ciabatta rolls deliver every time.
Ciabatta Rolls are rustic Italian-style rolls with a light, airy crumb and crispy crust. Made with simple ingredients and a high-hydration dough, they are perfect for sandwiches, soups, or served warm with butter and olive oil.
Ingredients
3 1/4 cups bread flour (or all-purpose flour)
1 1/2 teaspoons salt
1 teaspoon active dry yeast or instant yeast
1 1/4 cups warm water (about 110°F/43°C)
1 tablespoon olive oil (optional, for added richness)
Instructions
In a large bowl, combine warm water and yeast. Let sit for 5–10 minutes if using active dry yeast, until foamy.
Add flour and salt, mixing until a sticky, shaggy dough forms.
Cover and let the dough rest for 30 minutes.
Perform 3–4 rounds of stretch-and-folds every 30 minutes over 2 hours to build structure.
Cover again and let the dough rise for 1–2 hours, until doubled in size.
Transfer dough to a well-floured surface, gently shape into a rectangle, and cut into 8–10 rolls.
Place rolls on a floured or parchment-lined baking sheet. Cover and let rest for 30–45 minutes.
Preheat oven to 450°F (230°C) and place a pan of hot water on the bottom rack for steam.
Bake for 18–22 minutes, until golden brown and crusty.
Cool on a wire rack before slicing or serving.
Notes
Ciabatta dough is sticky—handle gently and avoid adding extra flour.Bread flour yields better texture due to higher protein content.Use a sourdough starter in place of yeast for a tangier flavor (adjust rise time).To freeze, cool completely and store in a sealed freezer bag for up to 3 months.Add herbs, olives, or roasted garlic for extra flavor variations.
