Description
These Ciabatta Rolls are rustic, bakery-style rolls with a golden, crisp crust and a light, airy interior. Perfect for sandwiches, soups, or enjoying warm with butter or olive oil, they’re simple to make and bring artisan bread right to your kitchen.
Ingredients
3 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/4 cups warm water (about 110°F)
2 tbsp olive oil
1 tsp salt
Semolina flour, for dusting
Instructions
- In a small bowl, mix warm water and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, whisk together flour and salt. Add yeast mixture and olive oil, stirring until dough comes together.
- Knead on a lightly floured surface for 10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
- Punch down dough, divide into 12 portions, and shape into rough rounds.
- Preheat oven to 425°F (220°C). Place rolls on a parchment-lined baking sheet dusted with semolina flour.
- Bake for 20–25 minutes, until golden brown and crusty.
- Cool slightly before serving warm or storing.
Notes
Brush with olive oil and sprinkle with sea salt or herbs before baking for extra flavor.
Add roasted garlic or Parmesan to the dough for a savory twist.
For smaller rolls, shape into mini rounds and shorten bake time slightly.
To achieve a crustier exterior, place a shallow pan of water in the oven to create steam.
Freeze cooled rolls for up to 2 months and reheat directly in the oven.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 170mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
