Ciabatta Rolls

Step 1

Combine the flour and fast action yeast. Add the water and olive oil. Mix to combine. Add the salt and mix again. (continue past the active dry method to the next steps)

Step 2

Mix the active dry yeast with 1 tsp of sugar and 1/4 cup of warm water. Let sit until frothy. You will see it activating. If it is not frothy, you either have dead yeast or the water was too hot and killed it.

Step 3

Add the rest of the water, the flour, and the olive oil, mix to combine. Add the salt and mix.

Step 4

At this point the dough should be very sticky. It is not a typical dough where you want it to be non-sticky. If it is not sticking to your hands, add 1/8 cup more water at a time as needed.

Step 5

Knead the bread in the bowl (or on the counter if you prefer). You will want to knead it until it can stretch at least 3-4 inches without breaking.

Step 6

Once you have kneaded it sufficiently, place it in a greased square baking dish. Cover with a towel and place in a warm area for ~2 hours. The dough should double in size.

Step 7

Preheat the oven to 415 degrees F.

Step 8

Turn the dough onto a very lightly floured surface. Cut it into 10 even buns. Try to get them as even as possible and being gentle with the dough so it stays in a square shape & keeps the air inside. It helps to put flour on the knife when you cut the dough so the knife doesn't stick.

Step 9

Transfer them onto your parchment paper or baking mat lined trays. Gently shape them into a square if they have lost a bit of shape.

Step 10

Cover them again and let them sit ~20 minutes to proof. They should almost double in size while sitting again.

Step 11

Bake for 20-25 minutes in the pre-heated oven or until golden brown on top.

Step 12

Store in an airtight container at room temperature for up to 3 days or in the freezer if you can't use them all at once.