Description
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.
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 0g
- Sodium: 290mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
