easy ciabatta rolls
“Despite its rustic and artisanal appearance, the process of creating this Italian classic is surprisingly straightforward and requires only a handful of simple ingredients.
bread making can often seem very intimidating, especially when it comes to things like working with yeast or specific water temperatures. this is one recipe that i think almost anyone can be successful at.
this ciabatta recipe is simple and comes together very easily with 5 ingredients. i would say the most work comes from having to stretch the dough every 30 minutes and waiting for the dough to proof. a little thing i like to do when proofing dough is intentionally creating a warm environment to allow the dough to proof much faster. to do this, I turn my oven on to an extremely low temperature - the lowest it can go and allow heat to circulate for a few minutes. Then I will turn off the oven and pop in the dough so the lingering warmth can proof the dough faster.
this recipe is also a small batch and makes about 4 rolls. i like to use these to make sandos, but you can also use them to serve with dips or appetizers by cutting them into rounds.
Easy Ciabatta Rolls
Ingredients
Instructions
- in a large bowl, add flour and salt. pour in yeast mixture and mix together until fully incorporated until no dry bits or particles remain. the mixture should appear very wet and sticky as the hydration in this dough is very high.
- *** if using dry active yeast, you can choose to bloom the yeast by mixing it with sugar and warm water. let it sit for 10 minutes or until the mixture has become bubbly. to work quicker, simply add the dry yeast into the flour with salt. both processes will yield the same result. if using instant yeast simply add the yeast in with your flour and salt.
- once mixed, cover the bowl with plastic and let it sit for an hour at room temperature. ***tip: if you’d like to speed up the proofing process, you can control proofing by creating a slightly warmer environment for the dough, however do not exceed a temperature of more than 80 degrees farenheight.
- apply water to hands and begin stretching the dough by pulling then folding each of the edges into the center one at a time. keep hands wet to prevent the dough from sticking to your fingers. cover and let rest for 30 minutes then repeat the process again one more time. you should perform the stretching of the dough 3 times every 30 minutes. the dough should proof and double in size.
- preheat your oven to 420 degrees F.
- to shape the dough, uncover your bowl dust a nice amount of flour over the top of the dough.
- take a counter top or cutting board and dust the top of the surface with flour as well.
- pour the dough onto your floured working surface and shape the dough into a square shape carefully with your hands. it is okay to stretch the dough slightly to manipulate it into the desired square shape.
- using a floured bench scraper, divide the dough into 4 equal pieces.
- using the bench scraper, take each of the pieces and carefully place on a parchment lined sheet tray.
- carefully form each of the pieces into longer rectangular shapes if desired or keep square.
- after forming the dough, let rest for about 20-30 minutes for a final proof.
- create a water bath by taking an empty sheet tray and fill with water. this will create steam inside the oven to create a fluffier roll.
- when the oven is ready, spray some water over the rolls and place in the oven immediately.
- bake for 20 minutes.
- remove from the oven, and let cool completely before enjoying.
Hi, I’m Denise!
I'm a Product Designer turned Home Chef. With professional training in both fields, I bring creativity and precision to the kitchen.
Whether you're a beginner or an experienced cook, my goal is to empower and inspire you through recipes and tips.
I can help you cook and conquer kitchen challenges for amazing meals.
