Everybody loves a good loaf of ciabatta, the rustic Italian bread that is long, broad, and flat in shape, just like a “slipper” (ciabatta) where it gets its name! Many people often think that ciabatta bread is tricky to make at home, but this recipe for Easy Homemade Ciabatta Rolls will completely change your mind!
These ciabatta rolls do not require any kneading or shaping; they are free-form rolls so all you really have to do is measure and mix the ingredients and then allow the dough some time to proof. These bread rolls are crispy and slightly chewy on the outside, and soft and airy on the inside.
If you follow this very simple, foolproof method, you will be able to create bakery-quality rolls right in your own kitchen! You can then use them to make sandwiches or panini, slice and serve them alongside your favorite salad, or, enjoy them toasted for breakfast!
Ingredients for the Easy Homemade Ciabatta Rolls
To make these delicious ciabatta rolls, all you need is:
- Flour, salt,
- Yeast
- Salt
- Water
- Few drops of extra virgin olive oil
In addition to these basic ingredients, you will also need some time and a simple technique. The result is totally worth it!
The technique of stretching and folding the dough
- The dough for the ciabatta rolls is what we call a “high-hydration” dough. Because of its loose consistency, we cannot knead this dough to activate the gluten and give it structure. In order to strengthen this type of dough, we need to follow the “stretch and fold technique“.
- We first need to wet our hands lightly so the dough does not stick to them. Then, we slide our hand under the surface of our dough, grab a portion of the dough and gently stretch it upwards. We then fold it over the opposite side of the dough and press it down lightly. At this point we need to do a quarter turn, which meant to rotate our bowl with the dough 90 degrees, and repeat the process for all four sides.
- Every 30 minutes or so, we repeat this set of “stretching & folding” for a minimum of three and up to six times, depending on the recipe.
- By the end of the final set, our dough will feel smoother, more “structured” and more elastic. Now we need to cover it and let it rise at room temperature (bulk fermentation) until almost double in size.
Forming the Easy Homemade Ciabatta Rolls
- Ease the dough out of the bowl and onto a well-floured surface. Sprinkle the top of the dough with some flour.
- Flour a bench scraper and cut the dough into 6 pieces, roughly about the same size.
- Gently lift the pieces with the help of a bench scraper and place them on a parchment paper-lined baking sheet. It is fine if the rolls are uneven and not the same size.
- Once the ciabatta rolls are baked, remove from the oven and cool them for 30 minutes before enjoying!
How to make Ciabatta Roll Sandwiches
- To make ciabatta roll sandwiches, slice the cooled rolls horizontally
- Spread your favorite condiment on both sides of the bread: mayonnaise, aioli, mustard, pesto, olive tapenade, roasted pepper spread, whipped ricotta, or, softened goat cheese with herbs
- Layer your favorites: in this sandwich I added seasoned arugula, balsamic roasted eggplant, thick slices of Mozzarella, ripe summer tomatoes and marinated red onions
Other great additions include: Provolone (or, any other cheese), prosciutto, salami, olives, roasted peppers, fresh basil
Easy Homemade Ciabatta Rolls
Prep time
Cook time
Total time
Delicious bread rolls that are crispy and slightly chewy on the outside, and soft and airy on the inside.
Author: Marilena Leavitt
Recipe type: Bread Rolls
Cuisine: Italian
Serves: 6
Ingredients
- 500 grams bread flour (or, High-Protein AP flour)
- 2 tsp. fine sea salt
- 2 tsp. instant yeast
- 1.5 cups lukewarm water (about 340 grams)
- --- extra virgin olive oil for drizzling on the dough
- --- all-purpose flour, for dusting
Instructions
- Mix the dough: add the flour, the salt and the yeast to a large bowl and whisk to incorporate. Pour the water over the mixture of flour and using a dough whisk or a sturdy wooden spoon, mix the dough again, until it just comes together (the dough will be sticky). You can also use a stand mixer with a dough hook attachment.
- Rest: drizzle some olive oil over the top of the dough, flip it over to cover, then cover the bowl and let it rest for 30 minutes.
- Stretch and Fold: wet your hands and "stretch and fold" the dough 3 times (technique is explained above). After each time, cover and let the dough rest for 30 minutes. At the end of the final rest, the dough will be smooth and elastic.
- Rest again: cover the dough again and set it aside for an hour or so, until it is almost double in size. If you are not ready to bake, you can also refrigerate the dough at this point until the next day.
- Form the rolls: with a spatula, ease the dough out of the bowl and onto a well-floured surface. Sprinkle the top of the dough with some flour. Flour a bench scraper and cut the dough into 6 pieces, roughly about the same size.
- Final Rest: sprinkle some flour on your hands, gently lift the pieces with the help of a bench scraper and place them on a parchment paper-lined baking sheet. It is fine if the rolls are uneven and not the same size. Lightly flour the top of the rolls, cover with a kitchen towel and let them rise again for about an hour.
- Preheat the oven to 450º F.
- Steam: just before you are about to bake the bread rolls, it is important to create a moist environment in the oven. Place several ice cubes in a medium-sized, rimmed, baking sheet and place it in the lowest oven rack. The melting ice will create steam which will prevent the rolls from forming a crust early and will allow the rolls to continue to expand. The steam will not prevent the rolls from getting a nice crispy crust at the end.
- Bake: finally, place the baking sheet with the ciabatta rolls on the center rack of the preheated oven and bake for 20-25 minutes, or until golden brown. The internal temperature of the rolls should be around 205º F.
- Cool: remove from the oven and cool the ciabatta rolls for 30 minutes before slicing and enjoying!
Notes
Notes: Instant yeast does not need to be dissolved into liquid to activate. If you use active yeast, then dissolve it first into the water to bloom.
The dough needs also several hours of resting time throughout the preparation process and before baking!
The dough needs also several hours of resting time throughout the preparation process and before baking!
