Easy Ciabatta Rolls

ciabatta rolls on a plate and sliced in half

Course: Bread

Cuisine: American

Prep Time: 10

Cook Time: 20

Stretch, Fold and Proof Time: 3 10

Total Time: 3 40

Servings: rolls

Calories: 192kcal

Author: Emily

Make this Easy Ciabatta Rolls Recipe any day of the week and have fresh homemade bread perfect for burgers, sandwiches, and more!

Print Recipe

Equipment

baking stone
cast-iron pan or oven-safe pan/bowl
scraper/chopper
parchment paper
large mixing bowl
plastic wrap

Ingredients

1 cup warm water (room temp, not too hot)
1 teaspoon instant yeast
2½ cups all-purpose flour (properly measured)
1 teaspoon kosher salt

Instructions

Place the warm water and yeast in a large mixing bowl and mix together. Let the mixture sit for 8-10 minutes until there is some nice bubble action happening.
Once the yeast is active, add the flour and salt and stir everything together. I use a silicone spatula which made scraping the sides and bottom of the bowl easier. The dough will be wet and sticky and a little shaggy. Cover the bowl with plastic wrap and allow it to rest for 1 hour. TIP: I placed mine in the oven with a bowl of hot water, but you can also leave it on the counter if it's warm enough in your house.
After an hour, wet your hands and fold and stretch the dough four times all the way around the dough. Pull up two corners, stretch lightly and fold over the top of the dough ball. Repeat this 2 more times. Cover the bowl again with the plastic wrap and rest for 30 minutes. Repeat this step 2 more times for a total of 3 stretch and fold sessions and an hour and a half of additional resting time.
By now the dough should have doubled in size and be nice and bubbly. Carefully remove the dough from the bowl onto a lightly floured surface. TIP: lightly flour the top of the dough and your hands for easier transfer. Carefully stretch the edges of the dough ball out to make a rectangle about ¾" thick or so. Try not to squish the dough or all of that air you worked so hard to create inside will get out.
Using a scraper or a sharp knife, cut the rectangle into 5-6 even-sized squares. Place the squares on a piece of parchment paper, cover with a towel or plastic wrap and allow to rest one more time for 40 minutes.
While the dough is proofing a final time, preheat the oven and baking stone at 420°F. You can preheat the oven for the full 40 minutes to ensure your oven is nice and hot. About 15 minutes before the end of final proofing, boil 2 cups of water and place an oven-safe pan or bowl with the boiling water at the bottom of the oven and to the side so the steam has a chance to reach the bread.
Once the dough has rested for 40 minutes, carefully transfer the parchment paper with the dough squares onto the baking stone. You can also have the paper and dough on a baking sheet and place the baking sheet right on top of the baking stone. Bake for 20 minutes and then remove the rolls and place them on a cooling rack to cool.

Video

Notes

Ciabatta dough is a high-hydration dough. This helps develop those classic holes in the bread. Don't panic if your dough is sticky and wet in the beginning.
Keep your hands wet when handling the sticky dough during the folding process. This prevents excessive sticking and keeps the dough moist.
Parchment paper helps prevent the dough from sticking during baking. You can place the parchment paper right on the baking stone to prevent sticking.
Adding a bowl or pan of boiling water is a key step in the baking process. This creates steam in the oven to keep the ciabatta rolls chewy but crispy on the outside. It also helps create a beautiful brown color.
Ensure you allow the ciabatta rolls to cool completely on a wire rack. This will help maintain the texture and avoid a gummy center.
If you live in a dry climate, you may need to add a little more water in step 2 to ensure the dough is wet, sticky, and shaggy-looking. Add 1 tablespoon at a time until you are satisfied with the texture.

Nutrition