Homemade Ciabatta Rolls
These soft and airy ciabatta rolls are perfect for sandwiches or to serve alongside your favorite dishes. Their crispy exterior and chewy interior will make them a family favorite!
Equipment
- Baking sheet
- Stand Mixer
- Oven
- Dough Scraper
Ingredients
Dough Ingredients
- 1 cup warm water
- 1/2 tsp active dry yeast
- 2 cups all-purpose flour plus extra for dusting
- 1 tsp salt
- 1/2 tbsp olive oil
Instructions
- In a small bowl, mix warm water and yeast. Let it sit for 5 minutes until frothy.
- In a large bowl or the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and olive oil.
- Mix until a sticky dough forms. You can knead by hand or use a stand mixer with the dough hook for about 8 minutes until the dough is smooth and elastic.
- Transfer the dough to a lightly floured bowl, cover with a clean towel, and let it rise for about 1.5-2 hours, or until doubled in size.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or dust with flour.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Shape each piece into a rough rectangle or oval shape.
- Place the shaped dough onto the prepared baking sheet, leaving space between each roll. Let them rise for 30 minutes while the oven heats up.
- After the second rise, dust the top of each roll with flour, then bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Allow the rolls to cool on a wire rack before serving.
Notes
Ciabatta rolls are best served fresh, but they can be stored in an airtight container for up to 2 days. You can also freeze them for longer storage.