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Small Batch Ciabatta Rolls Recipe

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Soft, chewy, bakery-style ciabatta rolls made in a small batch. Perfect for sandwiches, dipping in soups, or enjoying warm with butter. No stand mixer required!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup bread flour
  • 1 tsp salt
  • 1/2 tsp instant yeast
  • 1 cup warm water (about 110°F / 43°C)
  • 1 tbsp olive oil (for handling)

Instructions

  • 1. Mix flour, bread flour, salt, and instant yeast in a bowl.
  • 2. Add warm water and stir with a spatula until a sticky dough forms.
  • 3. Cover the bowl and let rise 1 hour.
  • 4. Using wet or oiled hands, stretch and fold the dough from each side toward the center. Repeat 3–4 times.
  • 5. Cover and rest 30 minutes.
  • 6. Repeat the stretch-and-fold process once more.
  • 7. Cover and rest another 30 minutes.
  • 8. Generously flour your work surface, then gently turn out the dough without deflating it.
  • 9. Dust the top with flour and shape into a rectangle.
  • 10. Cut into 4 equal pieces.
  • 11. Transfer to a parchment-lined sheet and let rise 20–30 minutes.
  • 12. Preheat oven to 450°F (230°C) with a baking tray or stone inside.
  • 13. Slide the parchment with rolls onto the hot tray/stone.
  • 14. Bake 15–18 minutes until golden with a crisp crust.
  • 15. Cool on a wire rack before slicing.

Notes

  • Handle the dough gently—ciabatta dough should stay airy.
  • For extra steam, add a small pan of hot water to the oven.
  • Rolls freeze well up to 2 months.

Nutrition

Keywords: Small Batch Ciabatta Rolls, ciabatta bread, easy ciabatta recipe

Find it online: https://dishfoody.com/small-batch-ciabatta-rolls-recipe/