Description
These crusty ciabatta bread rolls have a crisp golden exterior and a soft, chewy, airy center. They are perfect for sandwiches, serving with soup, or enjoying warm with olive oil.
Ingredients
4 cups bread flour (480g)
1 3/4 cups lukewarm water (420ml)
2 teaspoons instant yeast
1 1/2 teaspoons fine salt
1 tablespoon olive oil
All-purpose flour, for dusting
Instructions
1. In a large bowl, combine the bread flour, instant yeast, and salt.
2. Add the lukewarm water and olive oil. Stir until no dry flour remains and a sticky, shaggy dough forms.
3. Cover the bowl and let the dough rest for 20 minutes.
4. With wet hands, stretch one side of the dough upward and fold it over itself. Rotate the bowl and repeat three more times. Cover and rest for 30 minutes.
5. Repeat the stretch-and-fold process once more, then cover the dough and let it rise until puffy and bubbly, about 60 to 90 minutes.
6. Generously flour a work surface and gently turn out the dough. Dust the top with flour and carefully shape it into a rough rectangle without pressing out the air bubbles.
7. Divide the dough into 8 rustic rolls. Transfer them to a parchment-lined baking sheet, cover loosely, and let rise for 30 minutes while the oven preheats to 425°F.
8. Bake for 20 to 22 minutes, until the rolls are deep golden brown and crusty. Cool on a wire rack for at least 15 minutes before serving.
Notes
Ciabatta dough should be soft and sticky; avoid adding too much flour, which can make the rolls dense.
Handle the dough gently after rising to preserve the airy interior.
For the best crust, serve the rolls on the day they are baked.
Store cooled rolls at room temperature for up to 2 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 235 kcal
- Sugar: 0g
- Sodium: 430mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 0mg