Print

Homemade Ciabatta Rolls Recipe

Print Recipe

★★★★★

4.5 from 99 reviews

These homemade ciabatta rolls are delightfully airy with a perfectly crisp crust, made using traditional techniques that bring out the authentic Italian flavors. The dough is gently handled to preserve its light texture and baked with steam for a beautifully crunchy exterior.

Ingredients

Scale

Dough 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

Instructions

  1. Mix Dry Ingredients: In a large bowl, combine the bread flour and sea salt, whisking them together until well blended.
  2. Activate Yeast: Measure the hot water and let it rest for a minute or two to cool slightly. Add the active dry yeast and whisk gently. Allow it to bloom for 30 seconds to 1 minute.
  3. Combine Wet and Dry: Pour the yeast mixture over the flour mixture. Using a spatula, combine gently until the dough becomes shaggy.
  4. Add Olive Oil: Incorporate the extra virgin olive oil by folding it gently into the dough without pressing down directly from above.
  5. First Proof: Cover the bowl with a kitchen towel and let the dough rest in a warm, draft-free spot for 1 hour and 30 minutes.
  6. Folding: Uncover the dough and with gentle hands, pull it from the bottom and fold it over the top in all four directions. Let it rest for 30 minutes.
  7. Repeat Folding: Perform the folding step two more times, each followed by a 30-minute rest, for a total of three folds and resting periods.
  8. Shape Dough: Lightly flour a parchment paper sheet. Turn the dough onto it and gently stretch it from the bottom into a rectangular shape without kneading or pulling from the top to preserve the airiness.
  9. Cut Rolls: Using a dough cutter, slice the dough lengthwise, then cut into 6-8 individual rolls depending on desired size. Pull the rolls apart gently from the bottom.
  10. Final Proof: Transfer the parchment with rolls onto a baking sheet, cover, and let rest for 30 to 50 minutes. Meanwhile, preheat the oven to 420°F (215°C) and place a rimmed baking sheet on the lower oven rack.
  11. Prepare for Baking: Just before baking, remove the cover and spray the tops of the rolls lightly with water. Add about 1/2 cup of water to the rimmed baking sheet to create steam.
  12. Bake: Place the rolls in the oven and bake for 20 to 25 minutes until golden crusted and cooked through.
  13. Cool: Remove the rolls from the oven and let them rest for 1 hour before serving for best texture and flavor.

Notes

  • Handle the dough gently to retain air pockets essential for ciabatta’s characteristic texture.
  • Using steam in the oven helps create a crisp, shiny crust on the rolls.
  • Letting the rolls cool for an hour improves crumb texture and flavor development.
  • The amount of hot water used can be adjusted slightly depending on your flour’s absorption.
  • Do not knead the dough after the initial mixing steps to prevent deflating it.

Keywords: ciabatta rolls, homemade bread, Italian bread, crispy crust bread, artisan rolls

Find it online: https://todayquickmeals.com/homemade-ciabatta-rolls-recipe/