Description
These Homemade Ciabatta Rolls are light, fluffy, and perfect for making sandwiches or enjoying with soup. With a crispy crust and soft, airy interior, they’re the ideal bread for any occasion. This simple recipe is a must-try for homemade bread lovers. #CiabattaRolls #HomemadeBread #ItalianBread #CiabattaRecipe #BreadLovers
Ingredients
Units
Scale
- 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
- Prepare the Dough: In a large bowl, combine the bread flour and sea salt. Whisk to combine. Measure the hot water and let it rest briefly. Add yeast and whisk for 30 seconds to 1 minute. Pour over the flour and mix gently with a spatula. Add olive oil and fold gently into the dough.
- Rest the Dough: Cover and let the dough rest in a warm place for 1 hour 30 minutes.
- Fold the Dough: Gently fold the dough from bottom to top on all four sides. Let rest 30 minutes. Repeat this folding and resting process two more times (total of 3 folds and 3 rests).
- Shape the Rolls: Lightly flour parchment paper. Gently turn out the dough and stretch it into a rectangle. Cut into 6–8 rolls. Place the parchment paper with the rolls onto a baking sheet.
- Final Rest and Baking: Cover and rest rolls for 30–50 minutes. Preheat oven to 420°F (215°C) and place a rimmed baking sheet on the lower rack. Spray rolls lightly with water. Place in oven and add ½ cup water to the lower baking sheet to create steam. Bake 20–25 minutes until golden.
- Cooling: Let the rolls rest for 1 hour before serving.
Notes
- Use bread flour for best texture and chewiness.
- Do not knead the dough—minimal handling keeps it airy.
- Perfect for sandwiches, paninis, or served with soups.
Nutrition
- Serving Size: 1 roll
- Calories: 200 kcal
- Sugar: 0 g
- Sodium: 300 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg