Name: Homemade Ciabatta Rolls Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 4 h 20 min
Cuisine: Italian
Ingredients: 3 cups bread flour; 1/2 tablespoon sea salt; 1 1/2 cups hot water; 1 packet (about 2 1/4 teaspoons) active dry yeast; 2 tablespoons extra virgin olive oil

Jump to Recipe

Introduction

These homemade Ciabatta rolls are airy, chewy, and perfect for sandwiches or serving alongside your favorite meals. With a crisp crust and soft interior, they bring authentic Italian bakery flavors right to your kitchen.

Six freshly baked bread rolls sit on a parchment-lined baking tray, each with a light golden-brown crust and a soft, slightly uneven texture. The rolls vary in shape, some rectangular and some rounded, with specks of flour dusting their tops. The crust has a gentle, airy look with minor cracks and bubbles, showing a crisp exterior. The parchment paper underneath is brown with a lightly wrinkled texture, and the tray has dark edges framing the warm tones of the bread. The overall scene has a rustic, homemade feel against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups bread flour
1/2 Tbsp sea salt
1 1/2 cups hot water
1 packet active dry yeast (about 2 1/4 teaspoons)
2 Tbsp extra virgin olive oil

Instructions

Step 1: Combine the bread flour and salt in a large bowl and whisk until well combined.
Step 2: Measure the hot water and let it rest for 1-2 minutes. Add the yeast and whisk gently. Avoid using the same whisk as the flour to prevent clumps.
Step 3: Allow the yeast mixture to sit for 30 seconds to 1 minute, then pour it over the flour mixture. Gently combine with a spatula until a shaggy dough forms.
Step 4: Add the extra virgin olive oil and fold it gently into the dough, being careful not to press down on the dough directly from the top.
Step 5: Cover the bowl with a kitchen towel and let the dough rest in a warm spot, away from direct sunlight, for 1 hour and 30 minutes.
Step 6: After resting, uncover the dough and gently pull it from the bottom, folding it over the top. Repeat this folding four times around the dough. Cover and let rest for 30 minutes.
Step 7: Repeat the folding and resting process two more times, for a total of three 30-minute rests.
Step 8: Lightly flour a piece of parchment paper. Remove the dough from the bowl and gently stretch it from the bottom into a rectangle shape. Do not knead or pull from the top to preserve the air bubbles.
Step 9: Using a dough cutter, cut the dough lengthwise, then cut it into individual rolls. You can get 6 to 8 rolls depending on size. Gently separate the rolls from the bottom.
Step 10: Transfer the parchment paper with the rolls onto a baking sheet. Cover and let them rest for 30 to 50 minutes while preheating the oven to 420°F (215°C). Place a rimmed baking sheet on the rack below the rolls.
Step 11: Remove the towel, spray the tops of the rolls with water, then place them in the oven. Pour about 1/2 cup of water into the rimmed baking sheet to create steam. Bake for 20 to 25 minutes until golden and crusty.
Step 12: Remove the rolls from the oven and let them rest for 1 hour before serving to allow the crumb to set properly.

Tips & Variations

Use bread flour for a chewier texture; all-purpose flour can be substituted but may result in a softer crumb.
Be gentle when folding and shaping to keep the dough airy and light.
Adding herbs like rosemary or thyme to the dough can add an aromatic twist.
For a crispier crust, increase oven steam by placing a pan of hot water in the oven during baking.

Storage

Store Ciabatta rolls in an airtight container or bread bag at room temperature for up to 2 days. To keep them longer, freeze the rolls wrapped tightly in foil or plastic wrap for up to 1 month. Reheat in a 350°F (175°C) oven for 5–10 minutes to restore crispness before serving.

How to Serve

Six golden brown bread rolls with a light, crusty texture are placed on a black cooling rack that sits on a white and grey striped cloth. The rolls have a slightly uneven shape and are dusted with a few patches of flour. The background shows a white marbled surface partly visible around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it dissolves faster, you can add it directly to the flour mixture without proofing it in water first. Adjust quantity to about 75% of the active dry yeast amount.

Why do I need to rest the dough multiple times?

Multiple resting periods with gentle folding develop the dough’s structure and gluten, creating the signature airy texture and open crumb of Ciabatta rolls without heavy kneading.