Description
This easy ciabatta roll recipe yields a chewy interior and crisp crust, perfect for busy families. It simplifies traditional methods, allowing even beginner bakers to achieve bakery-quality results with confidence.
Ingredients
Scale
- 400g (3 1/3 cups) bread flour
- 350ml (1.5 cups) water (lukewarm and room temperature)
- 5g (1.5 teaspoons) instant dry yeast
- 10g (1.5 teaspoons) fine sea salt
- 20ml (1.5 tablespoons) olive oil, plus extra for oiling bowl
- 60g (0.5 cup) sundried tomatoes, oil-packed, drained and finely chopped
- 10g (2 tablespoons) fresh rosemary, finely chopped, plus extra for garnish
- 5g (1 teaspoon) flaky sea salt, for topping
- Extra bread flour, for dusting
Instructions
- Prepare Poolish: In a medium bowl, combine 200g (1 2/3 cups) bread flour, 200ml (7/8 cup) lukewarm water, and 2g (1/2 teaspoon) instant dry yeast. Mix until just combined. Cover loosely and ferment at room temperature (20-22C / 68-72F) for 8-12 hours, or until bubbly and slightly collapsed in the center.
- Mix Main Dough: To the fermented poolish, add the remaining 150ml (2/3 cup) room temperature water, 3g (1 teaspoon) instant dry yeast, 10g (1.5 teaspoons) fine sea salt, and 20ml (1.5 tablespoons) olive oil. Stir to combine. Add the remaining 200g (1 2/3 cups) bread flour and mix until a shaggy, wet, very sticky dough forms and all flour is hydrated.
- Incorporate Twist Ingredients: Gently fold in the finely chopped sundried tomatoes and fresh rosemary until evenly distributed. Avoid overworking to maintain an airy texture.
- Bulk Fermentation and Folds: Lightly oil a large bowl with olive oil. Transfer dough, turning once to coat, then cover tightly with plastic wrap. Let it rest for 30 minutes. Perform your first (stretch and fold) with wet hands (grab one edge, stretch it upwards, and fold it over the opposite side). Rotate bowl and repeat three more times. Cover and rest for 30 minutes. Repeat this stretch and fold process three more times (for a total of four sets), resting 30 minutes between each, until the dough feels stronger and gassy.
- Shape the Rolls: Lightly flour a clean work surface with extra bread flour. Gently turn the dough out, careful not to deflate it. Stretch the dough into a rectangle, about 2.5 cm (1 inch) thick. Using a bench scraper, divide the dough into 6-8 equal rectangular portions. Avoid over-handling.
- Final Proof: Carefully transfer the shaped rolls to a baking sheet lined with parchment paper, leaving generous space. Lightly dust tops with more flour. Cover loosely with plastic wrap or a light kitchen towel and let proof at room temperature for 45-60 minutes, or until noticeably puffy and soft.
- Preheat Oven: While rolls proof, preheat oven to 230C (450F). If your oven has a steam function, activate it. Otherwise, place a heat-safe pan on the bottom rack for creating steam. Allow to heat thoroughly for at least 20 minutes.
- Bake Ciabatta Rolls: Just before baking, mist rolls lightly with water using a spray bottle and sprinkle generously with flaky sea salt. If using a steam pan, carefully pour about 1 cup (240ml) of hot water into it (use caution for the burst of steam). Immediately place baking sheet in oven. Bake for 20-25 minutes, or until deeply golden brown and sound hollow when tapped on bottom.
- Cool and Enjoy: Remove rolls from oven and transfer to a wire rack to cool completely. Cooling is crucial for the internal structure to set and for the crust to remain crisp. Serve warm.
Notes
If your poolish isn’t bubbly after 8-12 hours, your yeast may be old; try again with fresh yeast. For a richer taste, choose a good quality extra virgin olive oil. Cooling completely on a wire rack is crucial for the internal structure and crisp crust. Store leftover rolls in an airtight container at room temperature for up to 2-3 days, or freeze for longer storage.
- Prep Time: 35 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll (90 g)
- Calories: 240 calories
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: easy ciabatta, homemade bread, chewy crust, crisp crust, family-friendly, beginner baker, sundried tomato, rosemary, Italian bread, artisan bread