Description
Homemade “easy small batch ciabatta rolls” bring Italian bakery charm straight to kitchen counters with minimal effort. Pillowy interiors and crisp crusts invite warm butter and creative sandwich adventures you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup warm water (110°F / 43°C)
- 1 tablespoon olive oil
- 1 tablespoon honey (or sugar)
Yeast and Seasoning:
- 1 teaspoon instant yeast
- 1 teaspoon salt
Dusting and Finishing:
- Cornmeal or flour (for dusting)
- 1 tablespoon olive oil (for brushing)
Instructions
- Whisk flour, instant yeast, and salt together in a spacious mixing vessel, creating a uniform dry foundation for the ciabatta rolls.
- Create a separate liquid mixture by blending warm water, olive oil, and honey, ensuring the sweet component dissolves completely.
- Gradually integrate the liquid mixture into the dry ingredients, stirring with a utensil until a cohesive, albeit sticky, dough formation begins.
- Transfer the nascent dough onto a lightly dusted work surface, employing gentle kneading techniques to develop gluten structure. Utilize moistened hands or additional flour to manage the dough’s adhesive nature.
- Assess the dough’s hydration level, incrementally introducing additional warm water if the mixture appears excessively dense or unyielding.
- Continue manipulating the dough until it achieves a smooth, elastic consistency with subtle shine, indicating proper development of protein networks.
- Allow the dough to rest momentarily, permitting internal moisture distribution and relaxation of gluten strands, which enhances the final texture of the ciabatta rolls.
- Shape the dough into individual rolls, maintaining a rustic, slightly irregular form characteristic of traditional ciabatta bread.
- Position the formed rolls on a prepared baking surface, ensuring adequate spacing for potential expansion during proofing and baking.
Notes
- Experiment with different flour types like whole wheat or spelt for unique flavor profiles and added nutrition.
- Handle the sticky dough with wet hands or a bench scraper to prevent excessive flour absorption and maintain the signature open crumb texture.
- Let the dough rest longer at room temperature for deeper fermentation and more complex flavor development, which enhances the traditional ciabatta taste.
- Sprinkle semolina or cornmeal on the baking sheet for a crispy bottom crust and extra authentic Italian bread character.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 200
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg