Ciabatta Rolls
These ciabatta rolls have the classic airy crumb and crispy crust. It's a super delightful dough to work with once it has risen. The dough is made with tipo 00 wheat flour, which gives a silky smooth texture, and the slow rising with repeated folding creates the characteristic large air pockets.
Posted on 9/15/2025
Servings
6
Total time
4 hours & 10 minutes
Servings
6
Total time
4 hours & 10 minutes
Ingredients
Instructions
Dissolve the yeast in the water
Add olive oil and stir
Add flour and salt and stir until a uniform dough forms (it will be sticky)
Let the dough rest for 30 minutes
Then place the dough in a rectangular baking dish and fold all sides into the center. Do this three times at 30-minute intervals
After the final folding, let the dough rise for at least one hour
Sprinkle flour over the dough and turn it out onto a board
Cut the dough into desired sizes with a dough cutter and sprinkle a little flour over
Place the rolls on a baking sheet lined with parchment paper and bake them at 220°C (fan) for 20 - 25 minutes
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