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Quick Ciabatta Rolls
70% authentic · Italian-Inspired
A simplified, faster version of ciabatta, resulting in smaller rolls with a good crust and a moderately open crumb, suitable for quick sandwiches or as a side.
Ingredients
- All-Purpose Flour400g
- Water300ml
- Active Dry Yeast7g
- Salt8g
- Olive Oil1 tbsp
Steps
- 1
Activate Yeast: In a small bowl, combine warm water (around 40°C/105°F) with active dry yeast and a pinch of sugar (optional, if you have it). Let it sit for 5-10 minutes until foamy.
- 2
Mix Dough: In a large bowl, combine flour, salt, and the foamy yeast mixture. Add olive oil. Mix until a shaggy, wet dough forms.
- 3
Knead: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smoother and more elastic. It will still be quite sticky.
- 4
First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 5
Shape Rolls: Gently turn the dough out onto a floured surface. Divide into 6 portions and gently shape them into rough oval or rectangular shapes for rolls.
- 6
Second Rise: Place the shaped rolls on a baking sheet lined with parchment paper. Cover and let them rise for another 30-45 minutes.
- 7
Preheat Oven: Preheat oven to 220°C (425°F).
- 8
Bake: Bake for 15-20 minutes, or until golden brown and cooked through.
- 9
Cool: Let the rolls cool on a wire rack before serving.
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