Ciabatta Rolls
A wet, olive-oil dough develops structure through three gentle folds before baking into six airy, crisp-edged rolls.
By Moow Editorial ·
- The rolls keep for up to 2 days but are best the day they are baked.
- Use dry leftover rolls for breadcrumbs or split them for sandwiches.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 6 rolls
- Prep time: About 4 hours 15 minutes, mostly resting
- Cook time: About 30 minutes for two batches
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 6 rolls.
- Calories: 290 kcal
- Protein: 9 g
- Carbohydrates: 47 g
- Fat: 7 g
- Sodium: 456 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- 385 g (13.6 oz) all-purpose or bread flour
- 288 g (10.2 oz; about 1 1/4 U.S. cups) water
- 38 g (1.3 oz; about 3 tablespoons) olive oil
- 7 g (0.25 oz; about 1 1/4 teaspoons) salt
- 2 g (0.07 oz; about 2/3 teaspoon) instant yeast
- 2 g (0.07 oz; about 1/2 teaspoon) granulated sugar
Directions
1. Mix the water, yeast, and sugar in a lidded container until dissolved. In a separate bowl, combine the flour and salt.
2. Add the olive oil and flour mixture to the yeast water; mix with a silicone spatula, then work the dough with the spatula for 2 minutes. Shape it roughly square, cover, and rest at room temperature for 45 minutes.
3. With wet hands, stretch each edge of the dough upward and fold it over itself. Cover and rest for 45 minutes; repeat this fold-and-rest cycle twice more, for three folds total.
4. Flour the dough and work surface generously, turn out the dough, flour the top, and gently stretch it into a rectangle. Divide lengthwise into thirds and crosswise in half to make 6 pieces.
5. Place the pieces apart on a floured kitchen towel, cover with another towel, and rest for 45 minutes.
6. Preheat a baking stone or inverted sheet pan in a conventional oven at 430°F (220°C). Transfer three rolls at a time to parchment without deflating them and slide them onto the hot surface.
7. Bake each batch for no more than 15 minutes, until browned and crisp.
8. Cool on a wire rack for 15–20 minutes so the crust stays dry.
Sources
Contains wheat. Use extreme care when transferring dough to the preheated stone or sheet pan. Bake until well browned with an internal temperature near 205°F (96°C).