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ciabatta rolls

Ciabatta Rolls

My easy ciabatta rolls are made with all purpose flour. Soft and chewy ciabatta rolls with all purpose flour instead of bread flour can be made in just a couple of hours. No overnight proofing required. My easy ciabatta bread rolls only require 5 simple ingredients that you probably already have!
5 from 4 votes
Prep Time 20 minutes
Cook Time 20 minutes
resting time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 10 rolls
Calories 206 kcal

Equipment

  • parchment paper or baking mat
  • 9" square baking dish

Ingredients
  

  • 4 ⅛ cups all purpose flour, or white wheat flour for a chewier texture, use bread flour
  • 2 teaspoon pink sea salt or regular table salt
  • 2 ¼ teaspoon fast action yeast see instructions if using active dry
  • 2 tablespoon olive oil plus extra for rising
  • 1 ¾-2 cups room temperature water

Instructions
 

Fast action method:

  • Combine the flour and fast action yeast. Add the water and olive oil. Mix to combine. Add the salt and mix again. (continue past the active dry method to the next steps)

Active dry method:

  • Mix the active dry yeast with 1 teaspoon of sugar and ¼ cup of warm water. Let sit until frothy. You will see it activating. If it is not frothy, you either have dead yeast or the water was too hot and killed it.
  • Add the rest of the water, the flour, and the olive oil, mix to combine. Add the salt and mix.
  • At this point the dough should be very sticky. It is not a typical dough where you want it to be non-sticky. If it is not sticking to your hands, add ⅛ cup more water at a time as needed.
  • Knead the bread in the bowl (or on the counter if you prefer). You will want to knead it until it can stretch at least 3-4 inches without breaking.
  • Once you have kneaded it sufficiently, place it in a greased square baking dish. Cover with a towel and place in a warm area for ~2 hours. The dough should double in size.
  • Preheat the oven to 415 degrees F.
  • Turn the dough onto a very lightly floured surface. Cut it into 10 even buns. Try to get them as even as possible and being gentle with the dough so it stays in a square shape & keeps the air inside. It helps to put flour on the knife when you cut the dough so the knife doesn't stick.
  • Transfer them onto your parchment paper or baking mat lined trays. Gently shape them into a square if they have lost a bit of shape.
  • Cover them again and let them sit ~20 minutes to proof. They should almost double in size while sitting again.
  • Bake for 20-25 minutes in the pre-heated oven or until golden brown on top.
  • Store in an airtight container at room temperature for up to 3 days or in the freezer if you can't use them all at once.

Notes

I used all purpose flour for this because, really I didn't have any bread flour and didn't want to go into the cold to get some! I used all purpose flour and they came out great! But, if you like that very chewy classic ciabatta texture, I would use a bread flour. It has more protein which helps it to produce more gluten and become chewier. 
Find the silicone baking mat I like to use for all my baking on the Kitchen Gadget's page of my Amazon Shop account.
 
Nutrition facts for any recipe on thehintofrosemary are only an estimate. 

Nutrition

Serving: 1ciabatta rollCalories: 206kcalCarbohydrates: 38gProtein: 5gFat: 2.8gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 465mgFiber: 1gCalcium: 6mgIron: 2.18mg
Keyword breadrecipe, ciabatta, ciabattabread, ciabattaroll, homemadebread
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