Description
There’s nothing quite like the warm aroma of freshly baked bread filling your home, especially when it’s a batch of delicious, homemade ciabatta rolls.
Ingredients
- 3 cups bread flour
- 1/2 Tbsp sea salt
- 1 1/2 cups hot water
- 1 packet (about 2 1/4 tsp) active dry yeast
- 2 Tbsp extra virgin olive oil
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the bread flour and sea salt until well combined.
- Activate the Yeast: Measure out the hot water and let it rest for a minute. Add the yeast and whisk. Let the yeast mixture sit for about 30 seconds to 1 minute.
- Mix Wet and Dry Ingredients: Pour the yeast mixture over the flour mixture. Use a spatula to gently combine until the dough becomes shaggy.
- Add Olive Oil: Fold the extra virgin olive oil into the dough gently, being careful not to press down on it.
- Let the Dough Rest: Cover the bowl with a kitchen towel and let the dough rest for 1 hour and 30 minutes in a warm spot out of direct sunlight.
- Fold the Dough: After the initial rest period, gently pull the dough up from the bottom and fold it over the top. Repeat this four times around the dough. Let it rest for 30 minutes.
- Repeat Folding: Repeat the folding process two more times, allowing the dough to rest for 30 minutes each time.
- Shape the Dough: Lightly flour a piece of parchment paper and carefully roll the dough out of the bowl onto the paper. Gently stretch the dough into a rectangle shape without kneading.
- Cut the Rolls: Using a dough cutter, cut the dough lengthwise, then cut into individual rolls. Gently pull the rolls apart from the bottom.
- Final Rest: Place the parchment paper with the rolls onto a baking sheet. Cover and let them rest for 30-50 minutes. Preheat the oven to 420°F (215°C) and place a rimmed baking sheet on the rack below where the dough will go.
- Bake the Rolls: After the final rest period, spray the tops of the ciabatta rolls with water. Place them in the preheated oven and add about 1/2 cup of water to the rimmed baking sheet. Bake for 20-25 minutes.
- Cool the Rolls: Remove the rolls from the oven and let them rest for 1 hour before serving.
Notes
- Use Fresh Ingredients: Ensure your yeast is fresh for the best rise.
- Don’t Rush the Resting Periods: Proper resting is key to achieving an airy, open crumb typical of ciabatta rolls.
- Handle the Dough Gently: Avoid deflating the dough to maintain its light texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian