We have been baking bread all week, so my home smells like a fresh bakery, and I ain't mad about it! The latest to come out of my kitchen are easy small batch ciabatta rolls. These rolls are soft and airy inside, with that perfect crunchy, crackly crust. They are also real easy to prepare, like 10 minute no-kneading kind of easy.
What is in Homemade Ciabatta Rolls?
To make almost any rustic bread, you will need just 4 simple ingredients.
- flour - we use all-purpose flour
- yeast - we use instant yeast
You also need a baking tray to bake the bread in, and another baking pan to create steam in your oven.
How to Make Ciabatta Bread Rolls
There are 5 main steps in making a fresh batch of homemade artisan ciabatta rolls (See the full recipe in the recipe card below).
- Dissolve the yeast: Dissolve instant yeast in lukewarm water in a cup, stir until mixed together.
- Prepare dough: Combine flour and salt in a large bowl. Pour yeast liquid mixture in and whisk to combine.
- Allow dough to rise: Cover bowl with plastic wrap and let the dough sit at room temperature for 1 hour. Stretch and fold the dough every 30 minutes. After another hour and half, the dough will rise and approximately double in size.
- Divide the dough: Roll the dough into a log, and divide into 4 to 5 equal parts. Let the dough rest for another 40 minutes.
- Bake bread: Transfer the dough onto a parchment-lined baking tray. Preheat oven to 420°F and add steam. Bake for 20 minutes.
Tips for the Baking the Perfect Ciabatta Bread
There are some key things to keep in mind to get the perfect ciabatta rolls.
- use unopened and unexpired yeast that was stored int a cool and dry area - make sure the instant yeast is in an original, unopened package, and that it has not expired (note that instant yeast has a relatively shorter shelf life).
- the yeast mixture should start to bubble - when mixing the yeast in lukewarm water, the mixture should start to bubble and develop a yeasty aroma.
- add steam to the oven - this is the key to getting the perfect crispy, crackly crust on ciabatta bread. You add steam to the oven by placing a baking pan with water on the bottom of the oven, and then preheating it.
- use a bench scraper - ciabatta dough is very sticky with 80% hydration (flour to water ratio). So a bench scraper is very helpful to help handle and transfer the dough. You can also use flour if needed during transfer.
How to Serve Ciabatta Bread Rolls
Ciabatta rolls make the perfect sandwich bread. Some of my favourite sandwiches to make with them are breakfast sandwiches, lemongrass chicken sandwiches, and fish burgers. It's also delicious on it's own dipped in some olive oil and balsamic vinegar, or with some butter and homemade small batch strawberry jam.
More Homemade Bread Recipes
- Small Batch No Knead Bread
- Homemade No Knead French Baguettes
- Quick and Easy Pita Bread
- Easy Homemade Everything Bagels
- Quick and Easy Skillet Dinner Rolls
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.