Description
Soft, airy ciabatta rolls made in a small batch — perfect for sandwiches or dinner.
Ingredients
- 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
Instructions
- In a mixing bowl, combine the flour, instant yeast, and salt.
- Add warm water and olive oil, stirring until a sticky dough forms.
- Cover the bowl and let dough rise at room temperature for 1–1.5 hours or until doubled.
- Generously flour your work surface and gently deflate dough.
- Divide dough into 6 small portions and shape loosely into rolls.
- Place rolls on a parchment‑lined baking sheet, cover, and let rise 30–45 minutes.
- Preheat oven to 230°C (450°F) with a baking stone or tray inside.
- Optionally mist rolls with water, then bake for 12–15 minutes until golden brown.
- Cool on a rack before serving.
Notes
- High hydration gives ciabatta its characteristic airiness — avoid over‑flouring.
- Use a baking stone or inverted tray for best oven spring.
- rolls freeze well — store in freezer bags up to 2 months.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
