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).
- Activate 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 1 more hour, the dough will rise and approximately double in size.
- Divide the dough: Roll the dough into a log, and divide into 4 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 jam.
More Homemade Bread Recipes
- Small Batch No Knead Bread
- Homemade No Knead French Baguettes
- Sunflower Seed Bread
- Quick and Easy Dinner Rolls
Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.
- 1 teaspoon instant yeast
- 240 grams room temperature water (approximately 1 cup)
- 300 grams all-purpose flour (approximately 2.5 cups)
- 1 teaspoon salt
Prepare the Dough (1 hour rise time):
- In small cup, dissolve instant yeast in lukewarm water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.
- In a large bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with an 80% hydration (flour to water ratio).
- Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster).
Stretch and Fold the Dough (1 hour rise time):
- Apply some water onto your hands and stretch and fold the dough in the bowl by folding the edges into the centre, one edge at a time. Wet hands make it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes.
- Repeat this stretch and fold step, then cover with plastic wrap and let the dough rest for another 30 minutes. Then, repeat the stretch and fold step a final time. After 3 rounds of stretch and folds in total (1 hour to complete), the dough will rise and approximately double in size.
Shape the Dough (40 minutes rise time):
- Transfer dough to a floured surface. Note that the dough will still be very sticky and that is okay. Sprinkle dough with a little flour and shape it into a rectangle by gently pulling the dough from underneath. Be careful not to press the dough because the air holes trapped inside might get squeezed out.
- Roll the dough into a log and press the edge to seal. Divide the rolled dough into 4 equal parts, and place each piece at least two inches apart, onto a well-floured work surface. Let the dough rest for about 40 minutes. This is called the final proofing.
Bake the Ciabatta Rolls:
- Carefully transfer each dough onto a parchment-lined 8x12-inch baking tray. Because the dough is still quite sticky, dust with flour to help with handling it. Set aside.
- Fill a baking pan with water and place it in the bottom of your oven. Preheat the oven to 420 F, and allow it to fill with steam from the water. When the oven is ready, slide the baking tray in and spray some water over the dough immediately. Bake for 20 minutes.
- Let the bread cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when they are done.
Total time for this recipe is 3 hours and 30 minutes. The timing is broken down as follows: 10 minutes prep time, 2 hours and 40 minutes rising time, 20 minutes cook time, and 20 minutes cooling time.
- Category: Bread
- Cuisine: Italian
Keywords: ciabatta, bread, no knead bread