Ciabatta Rolls
These homemade Ciabatta Rolls are crusty on the outside, soft and airy inside, and simple to make using your bread machine!
If you love baking bread from scratch, don’t miss my 100% Whole Wheat Bread, Easy Dinner Rolls, or Honey Oatmeal Bread.
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These rolls have the perfect chewy texture and airy interior that make them ideal for any ciabatta sandwich. My family loves eating them with roast beef sandwiches with homemade garlic aioli!
Where did Ciabatta Bread originate from?
Ciabatta was created in 1982 in Italy as a rustic, open crumb alternative to French Bread. The name means “slipper,” referring to its flat shape.
These rolls are known for their chewy interior and crusty exterior. The dough is very wet and sticky, which can make it tricky to handle. That’s why I prefer using a bread machine when making this ciabatta bread recipe.
If you don’t have a bread machine, no problem! I’ll walk you through the steps to make it by hand, too.
What are Ciabatta rolls used for? These homemade rolls can be used for a variety of purposes. They make excellent sandwich bread as they can hold up to hearty fillings without becoming soggy. They also pair well with soups and stews or can be sliced and toasted for breakfast or as part of an antipasto platter.
Pro Tip:
Let kids roll the dough out and shape into buns or whatever creative shape they want! Just make sure their little hands are well floured beforehand or have very wet hands.
Recipe Ingredients:
You’ll only need a handful of ingredients to make this delicious homemade Ciabatta Bread Rolls.
- water
- salt- I like to use sea salt
- sugar- I use white sugar
- extra virgin olive oil
- flour- I prefer using Bread Flour
- yeast-I use Instant Yeast
HOW TO MAKE CIABATTA BREAD ROLLS STEP-BY-STEP:
Full instructions for making these ciabatta rolls in a bread machine or by hand are included in the recipe card below.
How to Make Ciabatta Rolls in the Bread Machine:
Step 1:
Add warm water, olive oil, bread flour, salt, and yeast to your bread machine in the order suggested by the manufacturer.
Step 2:
Run the Dough Cycle and let it mix, knead, and rise (about 1 hour 30 minutes).
Step 3:
Transfer the sticky dough to a floured surface. With floured hands, divide into 6–8 pieces and shape into rough ovals.
Step 4:
Place on a parchment-lined baking sheet and let rest for 20–30 minutes while the oven preheats to 425°F.
Step 5:
Bake for 15–20 minutes until golden and crusty. Cool on a wire rack before serving.
How to Make Ciabatta Rolls by Hand:
No bread machine? No worries! Simply follow these easy directions. Remember FULL in depth recipe directions are in the recipe card below.
Step 1:
Add warm water, olive oil, bread flour, salt, and yeast to your bread machine in the order suggested by the manufacturer.
Step 2:
Run the Dough Cycle and let it mix, knead, and rise (about 1 hour 30 minutes).
Step 3:
Transfer the sticky dough to a floured surface. With floured hands, divide into 6–8 pieces and shape into rough ovals.
Step 4:
Place on a parchment-lined baking sheet and let rest for 20–30 minutes while the oven preheats to 425°F.
Step 5:
Bake for 15–20 minutes until golden and crusty. Cool on a wire rack before serving.
Substitutions and Additions:
Substitutions:
- Flour: Use all-purpose for a slightly chewier texture
- Oil: Swap in canola, vegetable, or melted butter
- Yeast: Active dry yeast works; proof it first if needed
Additions:
Stir in herbs: Rosemary, thyme, etc.
Fold ins: Grated parmesan, seeds, or roasted galic, yum!
FAQs for Ciabatta Dinner Rolls:
Why is my dough so sticky? Is it supposed to be that way? Yes, ciabatta dough is supposed to be very sticky. It’s a high-hydration dough, meaning it has more water compared to flour. The high water content helps create the distinctive airy, hole-filled texture of the bread.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour is recommended for the best chewy texture. All-purpose will make it softer and slightly less airy.
Why did my bread come out dense and not airy?
It might be over-kneaded, under-risen, or the yeast wasn’t active. Proper rise time and gentle handling help keep it light and airy.
Can I use active dry yeast instead of instant yeast?
Yes, just proof it first in warm water with a pinch of sugar. You’ll also need a bit more and slightly longer rise time.
Storage and Reheating:
To Store:
Keep ciabatta rolls in an airtight container or bread bag at room temperature for up to 2 days. Avoid refrigerating, as it can dry out the bread.
To Freeze:
Let the rolls cool completely. Wrap each one in plastic wrap or foil, then place them in a freezer-safe bag. Freeze for up to 2 months.
To Reheat:
Thaw at room temperature if frozen. Warm in a 350°F oven for 5–8 minutes until heated through, or slice and toast as desired.
How to heat from frozen: When you’re ready to enjoy a roll, thaw it at room temperature. If you prefer a warm, crispy crust, you can reheat it in the oven at 350°F for about 10 minutes.
What to serve with this Ciabatta Recipe:
Ciabatta rolls go great with Cowboy soup, Marry Me Chicken Pasta, Dill Pickle Pasta Salad, or Shredded BBQ Chicken (we love to use it for a ciabatta bun).
Ciabatta Rolls
Equipment
Ingredients
- 1 1/2 cups water
- 1 1/2 teaspoon sea salt
- 1 teaspoon white sugar
- 1 Tablespoon olive oil
- 3 1/4 cups bread flour
- 1 1/2 teaspoon yeast
Instructions
- Add the water, salt, sugar, oil, flour, and yeast, to your bread machine in the listed order. Use the Dough setting to start the process.
- Once the cycle is complete, you will notice that the dough will be very sticky, DO NOT add extra flour. Place on a lightly floured surface, cover with a large bowl. Let rest 20 minutes.
- During the dough's resting period, lightly grease a baking sheet. After resting, divide the dough into equal parts with a dough cutter. Using hands lightly dusted with flour, shape each part into the form of a bun and place them on the prepared baking sheet.
- Create the distinctive appearance of ciabatta rolls by using your floured fingers to make dimples on the surface of each roll. After you're done dimpling, cover the rolls and let them rise for 45 minutes
- Preheat your oven to 425 degrees Fahrenheit as the dough rises. If you'd like a crisper crust, consider placing a baking tray filled with boiling water at the bottom of the oven to create steam during baking.
- When the rolls have finished rising and your oven is heated, bake your ciabatta rolls for 25 minutes, or until they turn a lovely shade of golden brown. Once baked, remove them from the oven and let them cool on a wire rack before serving.
Notes
- If you’re using instant yeast, you can mix all the ingredients together. If you’re using active dry yeast, dissolve it in the warm water with the sugar first and let it sit for about 5 minutes, until it starts to foam.
- Combine the yeast mixture, salt, olive oil, and bread flour in a large mixing bowl.
- Stir everything together until it forms a sticky dough.
- Turn the dough out onto a floured surface and knead it for about 10 minutes. The dough will be quite sticky, but resist the urge to add too much extra flour.
- Once the dough has been kneaded, place it in a greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place until it has doubled in size. This will take about 1 to 1.5 hours, depending on the warmth of your kitchen.
- Once the dough has risen, turn it out onto a floured surface. Divide the dough into equal portions (depending on the size of rolls you want), shape them into bun form with floured hands, and place them on a lightly greased baking sheet.
- Dimple the surface of each roll with your fingers, then cover them with a damp cloth or loosely with plastic wrap. Let them rise again for about 45 minutes.
- While the rolls are rising, preheat your oven to 425 degrees Fahrenheit.
- Bake the rolls in the preheated oven for about 25 minutes, or until they are golden brown.
Nutrition
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Made the ciabatta rolls! Delicious! Thanks so much for this recipe your love of the Father and the love you have for your family
Great recipe, though I would have liked to know what size sheet pan to use. I do appreciate the basic directions!
Hi! LOVE the ciabatta rolls! Make weekly and freeze, thaws like fresh! I am wondering if you have tried these with gluten free flours? My daughter is celiac and I would love to surprise her! Thanks!
No, I’m sorry, I never got around to making them gluten-free. Let me know if you do!