If you love ciabattas you MUST try making these ciabatta rolls. 10 minutes hands-on time & a result to rival your local bakery. No fancy skills required.
I had no plans to share this recipe the first time I made it as I truly thought it would be sub-par on first attempt but my first ciabatta rolls were most definitely blog-worthy.
Let me tell you, this is one of the easiest bread recipes I've ever made with the best result first go.
I think if you put a bakery ciabatta and a homemade one (using this recipe) up to a blind taste test you'd be hard pressed to tell the difference.
Ingredients
To make these simple ciabatta rolls you will need:
- Bakers/bread flour
- Fine semolina (durum wheat) flour (option to use all Bakers flour below)
- Dried/instant yeast
- Fine sea salt - we use Celtic sea salt
- Fridge cold water
- Rye flour, for dusting (or more Baker's flour)
No time to chill the water? Ice it. Pop some ice in the measuring jug and then pour the water in over the top.
I've never made a yeasted dough that didn't call for warm water so this was a little something different.
Yes you will need to get your hands dirty too. It's actually really satisfying squelching all the ingredients together.
Variations
If you don't have any semolina, you can use all Baker's flour just reduce the water by 5%.
Instructions
Step 1
In a large mixing bowl, whisk the flours, yeast and salt together.
Step 2
Pour over the chilled water.
Step 3
Mix to form a sticky dough. It’s easiest if you do this with one hand and use the other to hold the bowl.
Step 4
Really squelch the mix through your fingers until evenly combined. Scrape off your hand and cover the bowl with a tea towel (or a big plate). Allow to rest for 15 minutes.
Step 5
Give the dough a quick knead in the mixing bowl. Just fold it over itself a dozen or so times then scrape your hand off again and cover the bowl with plastic wrap or a plate. Allow to prove until well risen. This could take up to 3 hours depending on your kitchen temperature/humidity.
Step 6
Once the dough is nearly risen, preheat the oven to 250C fan-forced. The dough is ready when it’s puffed up and airy.
Flour the bench & gently scrape out the dough. Fold the top of the dough into the middle, then fold the bottom over forming a long rectangle. Dust with more & cut dough into four pieces.
Step 7
Dust your hands with flour. Pick each piece of dough up by the ends, stretch a little then place it on a sheet of baking paper.
Spritz the top of each loaf with a little water. Turn oven down to 220C fan-forced.
Bake for 20mins. Rotate loaves and lower the heat to 175C fan-forced. Bake for a further 20 minutes, or until the loaves are crusty and hollow-sounding when tapped
Step 8
Remove rolls to a wire rack to cool completely.
Tips
If you don't have a pizza stone, turn your oven tray upside down in the oven.
If you need the dough to rise a little faster, put the oven on for 10 minutes then turn it off and put the dough in there to rise.
This recipe makes 4 large rolls that will feed 2. To make individual rolls divide the dough into 8.
Storage
Store in an airtight container at room temperature for 1-2 days or freeze.
If you love ciabattas you MUST try making these. It's literally about 10 minutes hands-on work and that's if you're slow.
You might also like our sourdough ciabatta recipe.
Looking for something a little faster? Try our 30 minute bread rolls.
Recipe
Ciabatta bread rolls
Ingredients
- 500 g 3½ cups Bakers flour
- 500 g 3½ cups fine semolina (durum wheat) flour - or more Bakers flour (reduce water by 5%)
- 7 g 1¾ teaspoons dried/instant yeast (or one sachet)
- 18 g 2¾ teaspoons fine sea salt
- 750 g 3 cups fridge cold water
- rye flour for dusting
Instructions
- In a large mixing bowl, whisk together the flours, yeast and salt.
- Add the cold water, and mix the ingredients together to form a sticky dough. It's best to do with your hand. Really squelch the mix through your fingers until there are no dry bits. Cover the bowl with a tea towel or plate and allow to rest for 15 minutes.
- Give the dough a quick knead in the mixing bowl. Just fold it over itself a dozen or so times, and then cover the bowl with plastic wrap or a plate. Allow to prove until well risen – this might take up to three hours depending on the temperature/humidity in your kitchen.
- Once the dough is nearly risen, preheat the oven to 250C (480F) fan-forced. If you’re using pizza stones, place them on the racks to heat up. Tear off four sheets of baking paper. If you don’t have pizza stones, use upturned oven trays.
- The dough is ready when it’s puffed up and airy.
- Heavily dust the bench (it's a very wet dough) and your hands with rye flour or fine semolina (or Baker's flour), then gently scrape out the dough.
- Fold the top of the dough into the middle then fold the bottom over to enclose it and make a long rectangle.
- Dust the top of the dough with more flour, then use the scraper to cut it into four equal pieces.
- Dust your hands again with flour. Pick each piece of dough up by the ends, give it a little stretch, and then place it on an individual sheet of baking paper to go onto the pizza stones, or onto the upturned baking tray.
- Spritz the top of each loaf with a little water.
- Turn the oven down to 220C (425F) fan-forced, and bake the loaves for 20 minutes. Rotate the trays (or the loaves), remove the baking paper & lower the heat to 175C fan-forced.
- Bake for another 20 minutes, or until the loaves are crusty and hollow-sounding when tapped.
- Allow the loaves to cool on a wire rack before cutting.
Matt says
Soooooooo good! I made these today and we used them as hamburger buns with a turkey patty, lettuce, beetroot, cheese and cranberry sauce. Best burger ever!
Had it with a side of sweet potato chips cooked in coconut oil.
Dinner was a hit! :o)
I ended up doing a half batch too. So glad I took your advice and still made the four portions. They're perfect burger size.
Another awesome recipe from your blog. That's a hat-trick! (I'll head over and thank Celia too :o) )
Claire says
So glad you liked them Matt! I've been making a batch every week since I started. A half recipe in 4 portions is perfect isn't it? You could even do them in little rolls I guess but I like the big ones!
JJ - 84thand3rd says
These look great - perfect sandwich rolls!
Claire says
They're just the right size aren't they!?
Laura (Tutti Dolci) says
Ciabatta is one of my favorite breads but one I haven't tried making at home yet - now you've inspired me!
Claire says
You'll love it!
Jess says
Can't wait to try this - I can't believe how fast it comes together! That sandwich looks absolutely divine!
Claire says
You'd be a pro Jess. They're so easy and delicious!
Stephanie@Henry Happened says
love ciabattas for sandwiches! and if you say it takes this little time... it could be bearable even for me!
Claire says
Stephanie go for it. They're really easy!
Lisa the Gourmet Wog says
Looks Fab Claire! I totally hear you on the cold hands though, made a batch of lamb koftas and hand kneaded the mince. It took hours for the sensation in my fingers to return.
Claire says
Lisa that makes me shiver just thinking about it.
The Café Sucré Farine says
Claire, this looks like a fabulous lunch!
Claire says
It was Chris!
Hotly Spiced says
I love the look of your rolls. Congrats on a great result. Celia is an amazing baker and I'd happily take her advice (even if it meant cold hands) any day xx
Claire says
Isn't she Charlie? I really owe all my baking skills to her!
celia says
Claire, I adore you, you're too funny! And please take a ticket and join the queue, everyone curses me at some point.. ;-)
You turned out gorgeous ciabattas first time, what a star you are! I still can't believe Will got his mouth around that huge roll! xxx
Claire says
Aww shucks what a compliment from the master! I'll let you in on a secret... we toasted them so it was a bit flatter.
Lorraine @ Not Quite Nigella says
I've tried Celia's ciabatta and it was delicious. You did a great job Claire! :D
Claire says
Thanks Lorraine!
Sophie - thestickyandsweet says
That looks so simple that maybe even I could do it!
Claire says
You definitely could Sophie!
Jo Smith says
They look awesome Claire.
Claire says
Thanks Jo! I was a little bit proud!
Sarah says
These look great! Like legit ciabatta! Yum.
Claire says
Thanks Sarah!
Kirsty @ The Natural Foodie says
Bread is pretty forgiving, hey? Once I've finished my gluten detox I'm going to give sourdough ciabatta a crack, I love yeasted ciabatta but I love anything sourdough more!
Claire says
I'll let you know how I go with the sourdough version Kirsty!
Erin @ she cooks, she gardens says
Yum. I love ciabatta and this looks nice and easy.
Claire says
So easy Erin!