Here is everything you need to know about making the perfect Ciabatta Rolls! If you're a bread lover, this recipe is a must-try. Using only simple ingredients and a few easy steps, you can make delicious homemade ciabatta rolls that are perfect for sandwiches, burgers, or just as a snack. Whether you're a beginner or an experienced baker, this recipe will impress your guests and family. So, grab your apron, and let's get started!
If you love bread rolls, you should check out the following recipes: easy homemade dinner rolls, must-try honey butter rolls, and quick garlic knots recipe.
Why you'll love this recipe
- Simple ingredients: You only need water, instant yeast, flour, sugar, and salt.
- Easy to make: Even if you are a beginner, you can easily make this recipe.
- Delicious: The final product is a bubbly, chewy roll that will make any sandwich or burger taste even better.
Ingredients for Ciabatta Rolls
Water: You will need lukewarm water to activate the yeast.
Active Dry Yeast: This fast-acting yeast will create bubbly and delicious bread.
Flour: Use all-purpose flour for best results.
Salt: A little salt enhances the flavor of the bread.
Sugar: Helps activate the yeast.
Milk and Olive Oil: Optional ingredients, but helps make the bread flavorful and richer.
Substitutions and Variations
Ingredient substitutions
Whole wheat flour: You can use whole wheat flour instead of all-purpose flour to make the rolls healthier. I prefer to substitute only half portion of all-purpose flour with whole wheat flour.
Honey: You can substitute sugar with honey, a natural sweetener.
Oil: Olive oil is traditionally used because of the Italian roots of this bread roll. However, feel free to substitute it with other flavored oils of your choice or neutral-flavored vegetable oil. Personally, I like to use coconut oil if I do not have olive oil handy.
Recipe Variations
Herbs and spices: Add herbs and spices to the dough to make the rolls more flavorful. However, note that traditional ciabatta has no flavorings added, and they are super tasty to eat on their own.
Toppings: Add sesame seeds, poppy seeds, grated cheese, or other toppings to the rolls before baking.
Ciabatta Garlic Bread: This is my favorite variation of this bread roll. Mix minced garlic, finely chopped parsley/basil, softened butter, and grated parmesan cheese to prepare a spread. Apply this spread over sliced ciabatta rolls and bake for 10 mins at 425 degrees F.
Ciabatta Pizza: My kids love this and help me put everything together. Slice the ciabatta rolls into halves. Over each slice, drizzle olive oil, sprinkle garlic powder and dried herbs, spread a tablespoon of marinara sauce, add grated cheese, and top with some pepperoni. Bake the slices for 15 to 18 mins or until cheese is bubbly at 425 degrees F.
Ciabatta Sandwich Ideas: If you have a panini press, it is easy to make a panini chicken sandwich. Other possibilities include - grilled cheese sandwich, meatball hero sandwich, classic ham and cheese sandwich, Mediterranean Falafel sandwich roll, BBQ vegan pulled pork sandwich, tomato mozzarella sandwich (see image below), etc.
Other bread products/recipes that work with ciabatta buns: Crostinis, Bruschetta, Caprese Salad with Basil Pesto on Toasted Ciabatta Slices, etc.
Ciabatta Bread Loaf - You can prepare two Ciabatta loaves from the same dough.
Step-by-Step Instructions
- Prepare the starter: Mix lukewarm water, yeast, and some flour in a bowl and let the mixture sit overnight (around 8 hours) in a warm place.
- Prepare the dough: To activate the yeast, add lukewarm water, sugar, and yeast in a large bowl. After 10 minutes, add the prepared starter, flour, yeast, salt, lukewarm milk, and oil and knead for 10 to 12 minutes. Cover the bowl with plastic wrap. Allow it to sit for 2 hours or until doubled in size.
- Cut and shape the dough: Transfer the dough to a well-floured work surface. Using a rolling pin, spread the dough to form a rectangle. Portion the dough into 12 equal parts. Gently form balls of these portions and place them on a piece of parchment paper, cover them with a kitchen towel, and rest for 10 mins.
- Form flat disks and let them rise: Lightly flour each ball, and using a rolling pin, roll it to a flat disk about 3 to 4 inches in diameter and about 1 cm thick. Transfer to a baking sheet and cover with a kitchen towel. Let these flat disks rise for 2 hours.
- Bake the rolls: Preheat the oven to 425°F. Using a spray bottle, spritz the surface of the roll with a fine spray of water. Immediately transfer the rolls into the preheated oven. Apply a couple of spritzes of water to the oven walls (to create quick steam), and then bake for 16 to 18 minutes.
- Serving: Remove the rolls from the oven and let them cool completely before serving.
Expert Chef Tips
- Wet your hands: The dough for ciabatta rolls is wet and sticky, so it's important to keep your hands wet when working with it to prevent sticking.
- Use a baking stone: A baking stone helps to create a crispy crust and a soft, chewy interior.
- Preheat the baking stone: It helps create a crispy crust on the rolls.
- Let the dough rest: Letting the dough rest and rise multiple times allows the gluten to develop and creates a better texture.
- Use steam for a crispy exterior: For a crisp texture, either place a pan with boiling water at the bottom of the oven as it preheats or alternately use a spray bottle to spritz the rolls and the oven walls with a fine spray of water to create quick steam at the start of the baking process.
Storage and Make Ahead Instructions
To store the ciabatta rolls, wrap them tightly in plastic wrap and store them at room temperature for up to 3 days.
To freeze, wrap them in plastic wrap and place them in a freezer-safe container for 2 to 3 months.
To reheat, wrap the rolls in aluminum foil and bake in a preheated 350°F oven for 10-15 minutes or until warmed through.
Make ahead instructions: Prepare the dough and store it in the refrigerator for up to 2 days. Let the dough come to room temperature before shaping and baking.
Recipe FAQs
Yes. The type of yeast used does not make a huge difference in the final dish as the dough is fermented over a long stretch of time.
Yes. You can make the dough and store it in the refrigerator for up to 2 days. Let it thaw to room temperature before shaping and baking.
Yes. Adjust the size of the squares accordingly and adjust the baking time.
Yes, you can. This is my preferred approach, especially on a busy day. Use the dough hook attachment on the stand mixer, and mix on low speed for 10-15 minutes.
Boil water on the stovetop and pour it into an oven-safe fan. Transfer this pan to the bottom rack of the oven and preheat the oven at 425 degrees F (220 degrees C). Baking bread in a steamy environment gives the bread a crispy crust.
Yes. Mix yeast, flour, salt, and water in a large bowl for 2 to 3 minutes to form a sticky dough. Let this sit for 2 hours in a warm place. Then, in the same bowl, lift the dough from four sides and turn it over itself. Repeat this three to four times at 30-minute intervals. Divide the dough, shape them into flat disks, rise them for an additional hour, and bake in a preheated 425 degrees F oven for 16 minutes.
Add 1 cup of sourdough starter instead of preparing the starter from scratch, as mentioned in the recipe below. All other steps remain the same. The flavor and texture of sourdough ciabatta bread are absolutely great!
Ciabatta and Focaccia are two types of Italian bread. While both breads are delicious, their different textures and uses make them unique in their own way.
Ciabatta bread is a crispy and crusty bread with a chewy interior. It is made with a high-hydration dough, which gives it an open and airy texture. They are used for making sandwiches or served as a side with soup or pasta dishes.
On the other hand, Focaccia bread is a flatbread made with a softer dough, typically with herbs and olive oil. It is often served as an appetizer or snack and is perfect for dipping in oil and vinegar.
More Bread Rolls Recipes to Love
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Recipe card
Easy Ciabatta Rolls (Beginner Friendly)
Equipment
- 1 Stand Mixer optional
Ingredients
For the starter
- ¾ cup Water lukewarm
- ⅛ teaspoon Active Dry Yeast
- 1 cup All purpose flour
For the dough
- 1 cup Water lukewarm
- 2 ⅛ teaspoon Active Dry Yeast
- 1 teaspoon Sugar
- 3 ¼ cup All purpose flour
- ¼ cup Milk lukewarm
- 1 teaspoon Salt
- 3 tablespoon Olive oil or Vegetable oil
Instructions
Step 1 - Prepare the starter
- Combine together lukewarm water, a pinch of yeast, and flour in a bowl to form a starter paste. I added ⅛ teaspoon from the yeast packet and used the remaining 2 ⅛ teaspoon of yeast while preparing the dough.¾ cup Water, ⅛ teaspoon Active Dry Yeast, 1 cup All purpose flour
- Let it rise in a warm place overnight (around 8 hours). It will become bubbly!
Step 2 - Prepare the dough
- Once the starter is ready, you can begin preparing the dough.
- In a large bowl, add lukewarm water, remaining yeast, and sugar. Let the yeast activate for about 5 to 10 minutes.1 cup Water, 2 ⅛ teaspoon Active Dry Yeast, 1 teaspoon Sugar
- To this, add the prepared starter, all-purpose flour, lukewarm milk, salt, and olive oil and knead (by hand or stand mixer) for about 10 to 12 minutes to form a smooth, soft and elastic dough.3 ¼ cup All purpose flour, ¼ cup Milk, 1 teaspoon Salt, 3 tablespoon Olive oil
- Place the dough in a bowl and cover with a lid or kitchen towel and let the dough rise for 2 hours or until doubled in size.
Step 3 - Shape the Dough
- Transfer the risen dough to a well-floured working surface. Lightly deflate the dough using your hand. Portion the dough into 12 equal parts.
- Roll each of the 12 portions gently on the working surface to form balls.
- Cover these balls with a kitchen towel and let them rest for 5 - 10 mins.
- Then lightly flour each ball, and using a rolling pin, roll it to a flat bread about 3 to 4 inches in diameter and about 1 cm thick.
- Transfer this flattened bread roll to a baking sheet lined with parchment paper (I used a silicone mat). Repeat to form 12 flat disks/bread.
- Cover it with a dry kitchen towel and let it rise for 2 hours.
Step 4 - Bake the Ciabatta Rolls
- Preheat the oven to 425 degrees F (220 C).
- Once the dough rises, create dimples or indentations on the surface of the roll by gently poking your fingers.
- Using a spray bottle, spritz the surface of the roll with a fine spray of water. Alternatively, place a water bath in the oven to create a continuous steaming source.
- Immediately transfer the rolls into the preheated oven. Apply a couple of spritzes of water to the oven walls (to create quick steam), and then bake for 16 to 18 minutes.
- The sandwich rolls will lightly puff up and develop a light golden color on the surface.
- Remove and let it cool completely. Ciabatta Sandwich Rolls are now ready. Serve and enjoy.
Notes
- Wet your hands: The dough for ciabatta rolls is wet and sticky, so it's important to keep your hands wet when working with it to prevent sticking.
- Use a baking stone: A baking stone helps to create a crispy crust and a soft, chewy interior.
- Preheat the baking stone: It helps create a crispy crust on the rolls.
- Let the dough rest: Letting the dough rest and rise multiple times allows the gluten to develop and creates a better texture.
- Use steam for a crispy exterior: For a crisp texture, either place a pan with boiling water at the bottom of the oven as it preheats or alternately use a spray bottle to spritz the rolls and the oven walls with a fine spray of water to create quick steam at the start of the baking process.
Dannii
These rolls were so light and fluffy. Really easy to make too.
imsen
This CIABATTA roll looks so good! It is simple and easy to make! Thank you so much for the recipe
TAYLER ROSS
I loved how simple these ingredients were! The rolls turned out perfectly and we've loved using them for sandwiches!