Bread ·
Ciabatta is a soft, fluffy Italian bread roll with a crunchy crust. It only have 6 ingredients and is relatively easy to make, they just take time. I made these bread rolls from scratch for a crispy pork sandwich. Of course, you can always buy these from your supermarket if you don't want to make them... but here's the recipe.
Category
Lunch
Servings
8
Prep time
4 hours
Cook time
25 minutes
Ciabatta is a soft, fluffy Italian bread roll with a crunchy crust. It only have 6 ingredients and is relatively easy to make, they just take time. I made these bread rolls from scratch for a crispy pork sandwich. Of course, you can always buy these from your supermarket if you don't want to make them... but here's the recipe.
Ingredients
- 600g (4 cups) bread flour
- 475ml warm water (32°C/90°F)
- 12g (2½ tsp) cooking salt (kosher salt)
- 60ml (¼ cup) olive oil
- 7g (2¼ tsp) dry yeast
-
sea salt
Directions
Prep and proof dough
Place the yeast in a large bowl and mix in water until dissolved.
- Pour in 30ml of the oil and add the flour and salt. Mix until just combined and the flour is hydrated.
- Cover the bowl with a tea towel and let it rest for 30 minutes.
Stretch and fold dough
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
- Cover again with a tea towel and let it rest for another 20 minutes. Repeat this process three more times.
- After the fourth and final round of stretching and folding, let the dough rest for 20 minutes.
Bake
Preheat the oven to 220°C (428°F).
- Line 2 large baking trays with baking paper. Turn dough out onto a lightly floured work surface.
- Gently stretch out the dough to an even thickness and lightly flour the top.
- Cut into 8 rectangle portions and transfer to prepared trays, leaving space in between each one for rising and spreading.
- Cover lightly with a tea towel and leave for 30 minutes to proof.
- Uncover and bake the rolls for 20-25 minutes, until golden.
- Transfer the rolls from tray to a wire rack to cool before slicing open
Recipe notes
Cook support
This is a high hydration dough, so you're not aiming for a smooth dough on the first mix, just mix until everything is incorporated and the flour is hydrated.
Serving ideas
These rolls are great with any filling….we used them with our porchetta recipe, but can also be char grilled and served with antipasto and dips, or for dipping with soups and stews.
Prep
If you want to prep these ahead of time, the dough can be made in advance and rested in the fridge for a slow rise.
Storage
Any leftover rolls can be stored in an airtight container, although they are best eaten fresh
