Ciabatta Bread Rolls: Step-By-Step Recipe

Originating in the picturesque region of Veneto, Italy, this remarkable sticky hydrated dough is a culinary gem that encapsulates the essence of traditional Italian baking. When prepared correctly, it yields the ultimate golden crust that is beautifully flour-washed, providing a delightful contrast to the airy and soft middle that awaits within.

My mum, who has always been passionate about cooking and baking, generously shared this exquisite recipe with me, emphasizing its simplicity of it. After following her instructions carefully, I was truly amazed by the outcome. This ciabatta bread recipe has proven to be not only incredibly easy but also it's a testament to the idea that sometimes, the simplest recipes can yield the most satisfying and delicious results. .

This ciabatta bread recipe could be used for loaves or rolls! Up to you -

Ingredients:

500 g bread flour

400 ml warm water

8 g instant yeast / 25g fresh yeast / 12 g active dry

2 tsp sugar

1.5 tsp Himalayan salt

Drizzle some Olive Oil* (try my favorite Mediterranean cold-pressed extra virgin olive oil)

Execution Steps:

1. Activate the yeast by combining the yeast, water and sugar. Cover and let yeast mixture sit for 15-20 minutes. After rise stir the remainder of the undissolved yeast.

2. Add the yeast mixture to the flour, along with the salt. Stir thoroughly and then knead it by hand until everything looks combined in a cohesive manner.

3. Cover, and let dough rest for 30min to 1 hour or until it doubles in size.

4. After the 1st rise, do a stretch and fold the dough 4-6 times and let it rise again. You will essentially let the dough rise for total of 4 times. Each rise letting the dough sit for 1 hour or until the dough doubles in size.

5. After the 3rd ride, transfer the dough to a floured surface, and divide it into 8-12 pieces, ensuring each piece is well-coated with flour.

6. Allow it to rest in the pan for approximately 10 minutes.

7. Bake for 10 minutes at 220°C (420°F), then continue baking for 12-14 minutes at 180-200°C (375°F).

   
   

Tip: water your hands frequently for easy work with the dough 😁

Make sweet or salty savory sandwiches (the Nutella ciabatta sandwich is another level)

Use it for toast or as a side for any other meals - super yummy - give me a shout if u end up making it love to see results 🥰

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