Easy Small Batch Ciabatta Rolls

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.

Why You'll Love this Ciabatta Roll Recipe

• Tried-and-true recipe. If you read through one of the hundreds of comments on this post, you will quickly realize just how popular this recipe is - it's truly everyone's ciabatta recipe! Try it once and you'll come back to this recipe over and over again.
• So light and fluffy. These easy ciabatta rolls are made with a really tender basic dough that has a high water content. As they're folded together, they create a natural pocket perfect for adding flavored butter or a drizzle of honey. They're so soft and so much fun to eat!
• Uses basic ingredients. With only 4 simple ingredients - flour, yeast, water, and salt - you can create these perfect Italian rolls.  If you are a seasoned baker, you will already have everything you need on hand! We love pantry staple recipes!
• Easy to make. Although you need to be careful when handling the delicate dough, the actual dough comes together quick quickly without using any fancy tool or equipment.

Ingredient Notes

What is in homemade ciabatta rolls? To make almost any rustic bread, you will just need the following 4 simple ingredients (full measurements in recipe card below):

• flour - we use all-purpose flour.
• yeast - we use instant yeast but you can use active dry yeast as well. You just need to wait about 10 minutes once mixed with water to allow it to activate first.
• water
• salt

You also need a baking tray to bake the bread in, and another baking pan to create steam in your oven.

How to Make the Best Ciabatta Bread Rolls

There are 5 main steps in making a fresh batch of homemade artisan ciabatta rolls (See the full instructions in the recipe card below).

1. Dissolve the yeast: Dissolve instant yeast in lukewarm water in a cup, stir until mixed together.
2. Prepare dough: Combine flour and salt in a large bowl. Pour yeast liquid mixture in and whisk to combine.
3. 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.
4. 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.
5. Bake bread: Transfer the dough onto a parchment-lined baking tray. Preheat oven to 420°F and add steam. Bake for 20 minutes.

Instructions for Making Ciabatta Rolls

First, prepare the dough (1 hour rise time).

1. Dissolve the yeast. 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.

2. Make dough. In a large mixing 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). 

3. Rest. 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).

Next, stretch and fold the Dough (1.5 hour rise time).

1. Stretch and fold. 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.

2. Rest. Cover with plastic wrap and let the dough rest for 30 minutes.

3. Second stretch and fold. Repeat this stretch and fold step.

4. Rest again. Cover with plastic wrap and let the dough rest for another 30 minutes.

5. Third stretch and fold. Then, repeat the stretch and fold step a final time.

6. Rest again. Let it rest for another 30 minutes. After 3 rounds of stretch and folds with 30 minute resting periods, the dough will rise and approximately double in size.

Now, let's shape the dough (40 minutes rise time).

1. Shape. 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. 

2. Roll into a log. Roll the dough into a log and press the edge to seal.

3. Divide. Divide the rolled dough into 4-5 equal parts, and place each piece at least two inches apart, onto a well-floured work surface.

4. Rest. Let the dough rest for about 40 minutes. This is called the final proofing.

Time to bake the ciabatta rolls.

1. Carefully transfer each dough onto a parchment-lined 9x13-inch baking sheet. Because the dough is still quite sticky, dust with flour to help with handling it. Set aside.
2. 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.
3. 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. 

Recipe Variations

• Add herbs. Make a herbed ciabatta bread by adding in herbs into the dough. Try fresh herbs like chopped basil, chives, or parsley, or dry herbs like Italian seasoning, oregano, or thyme.
• Add olives. Who doesn't love a good olive bread? Add in some chopped or sliced olives (black olives or green olives) into the dough. See how we did it in our Artisan Green Olive Sourdough Bread.
• Make it whole wheat. For a healthier option with added fiber, replace some of the all purpose flour in the recipe with whole wheat flour. Note that the whole wheat ciabatta buns will be denser in texture though.
• Make it cheesy. Add in extra flavor by adding in some shredded cheese to the bread dough. Try shredded parmesan or asiago cheese. You can even take the flavor up a notch by adding. in some minced or pressed garlic.

How to Serve Ciabatta Bread Rolls

These are many ways to enjoy these delicious Ciabatta Rolls inlcuding:

• With a simple spread. Ciabatta bread is delicious on it's own dipped in some olive oil and balsamic vinegar, or with a simple spread like butter and homemade small batch strawberry jam.
• As a sandwich bread. Some of my favourite sandwiches to make with them are breakfast sandwiches, lemongrass chicken sandwiches, and fish burgers.
• Alongside soup. A crusty on the outside, light and fluffy on the inside type of bread like this is perfect for dipping and sopping up soup. Find a soup to pair this with in our collection of 60 Best Soup Recipes.

Storing and Freezing Instructions

How to Store

Ciabatta rolls are best served and enjoyed on the day they are baked. You can store leftover ciabatta rolls in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 1 week. Note that once refrigerated, the texture will change and become more dry. You can always add in the moisture by reheating it before serving.

How to Reheat

The best way to reheat ciabatta bread is to bake them in the oven. Place on a baking tray in a 350F preheated oven and heat for 6-8 minutes, or until warm. You can also reheat in the air fryer at 350F for 3-6 minutes.

How to Freeze

Freeze baked ciabatta rolls in a freezer bag for 2-3 months. Allow the buns to thaw in the fridge overnight before serving or reheating.

More Homemade Bread Recipes

• 50 Best 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

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