Ciabatta Rolls
Ciabatta Rolls
These rolls are super easy to throw together and are perfect for Italian beef sandwiches
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Ingredients
- 2 cups warm water
- 2 tsp instant yeast
- 5 cups all purpose flour
- 2 tsp salt
Instructions:
- In a large mixing bowl, combing the warm water and yeast. Allow to rest for 5-10 minutes.
- Once the yeast is bubbly, add the flour and salt and stir together – a stiff spatula works well for this. (The dough should be wet and sticky and a little shaggy.)
- Cover the bowl with plastic wrap and let rest for 1 hour.
- When the hour is up, wet your hands then gently stretch and fold the dough. (Grab 2 "corners" of the dough and gently pull up and over to the other side of the dough ball. Repeat this 2 more times.)
- Re-cover the bowl and allow to rest for another 30 minutes.
- Repeat the stretch-and-fold then rest step 2 more times for a total of 3 stretch-and-folds and 1 1/2 hours of resting time.
- By now, the dough should be doubled in size and quite bubbly. Carefully transfer the dough to a floured surface the stretch the dough out to make a rectangle about 3/4" thick. Try to not squish the air bubbles out.
- Cut the dough into 12 squares, place on a sheet of parchment paper, and allow to rest for 40 more minutes.
- While the dough is resting, preheat the oven to 420°. Place a baking stone in the oven while it's preheating.
- About 15 minutes before the dough has finished resting, add a pan of hot water to the bottom rack of the oven.
- Once the oven is hot and the dough has finished resting, cut the parchment paper around each of the rolls so you can easily transfer them to the hot baking stone.
- Bake the rolls for 20 minutes then remove and cool on a rack.
Notes:
Make Ahead: You can easily make these the day before serving them. You can also make them in advance and freeze them.
Diet: Dairy Free, Egg Free