Soft, airy, and full of rustic character, these small batch ciabatta rolls are exactly what I love pulling out of the oven when I want fresh bread without the fuss of making a large quantity. They have that signature light interior and chewy crust, making them ideal for sandwiches or serving warm with dinner.
Why You’ll Love This Recipe
I find these rolls to be the perfect bread option when I want something artisan-style but don’t want to deal with a huge dough batch. They come together with simple pantry ingredients, and the high hydration creates that beautiful open crumb and slightly crispy crust I always crave. Whether I’m using them for sliders, dipping in soup, or just enjoying with butter, they never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 1/4 cups (280g) all‑purpose flour
1 tsp instant yeast
1 tsp salt
1 tbsp olive oil
3/4 cup (180 ml) warm water
Directions
I start by combining the flour, instant yeast, and salt in a mixing bowl.
Then I add the warm water and olive oil, stirring just until a sticky dough forms.
I cover the bowl and let the dough rise at room temperature for 1 to 1.5 hours, or until it doubles in size.
Once risen, I flour my work surface generously and gently deflate the dough.
I divide it into 6 small portions and loosely shape them into rolls.
I place the rolls on a parchment‑lined baking sheet, cover, and let them rise again for 30–45 minutes.
While they rise, I preheat my oven to 230°C (450°F), placing a baking stone or an inverted tray inside to heat up.
Just before baking, I sometimes mist the rolls with a bit of water to enhance crust development, then bake them for 12–15 minutes until golden.
After baking, I cool the rolls on a rack before serving.
Servings and timing
This recipe makes 6 rolls. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: About 2 hours
Variations
When I want a little extra flavor, I sometimes mix in chopped fresh rosemary or roasted garlic before the first rise. A sprinkle of sea salt on top before baking adds a lovely touch, too. For a whole wheat twist, I swap out 1/2 cup of the all-purpose flour for whole wheat flour — it gives a nuttier flavor and a bit more bite.
Storage/Reheating
I usually store these rolls in an airtight container at room temperature for up to 2 days. If I’m not going to use them right away, I freeze them in freezer bags for up to 2 months. When I’m ready to reheat, I pop them into a 180°C (350°F) oven for about 8–10 minutes straight from the freezer — they come out just like freshly baked.
FAQs
How do I keep the dough from sticking too much?
This dough is meant to be sticky for that signature airy crumb, but I find a well-floured surface and lightly floured hands make shaping easier without adding too much extra flour.
Can I use active dry yeast instead of instant yeast?
Yes, I’ve done it before. Just dissolve the active dry yeast in the warm water and let it sit for 5–10 minutes before mixing it with the dry ingredients.
What if I don’t have a baking stone?
No problem — I’ve had great results using an inverted baking tray that’s been preheated. It helps mimic the heat of a stone for a good oven spring.
Can I double this recipe?
Absolutely. I double the ingredients and follow the same steps. Just make sure the dough has enough space to rise, and you might need to bake in two batches.
Why are my rolls not as airy as ciabatta should be?
It usually comes down to handling the dough too much or adding too much flour. I try to handle it gently and resist the urge to overwork or reshape it tightly. That way, those beautiful air pockets stay intact.
Conclusion
These small batch ciabatta rolls are one of my favorite go-tos when I’m craving fresh bread but don’t want leftovers lingering for days. The simple process, minimal ingredients, and bakery-quality results make them a staple in my kitchen — and I’m sure they’ll become one in yours, too.
