Name: Easy Small Batch Ciabatta Rolls
Prep time: 10 min
Cook time: 20 min
Total time: 4 h
Cuisine: Italian
Ingredients: 1 tsp instant yeast; 240 g (about 1 cup) water, room temperature; 300 g (approx. 2½ cups) all-purpose flour; 1 tsp salt

I’ve discovered an easy small-batch ciabatta roll recipe that delivers soft, airy interiors and a crunchy, crackly crust—all with just 10 minutes of hands-on time and no kneading required.

Easy Small Batch Ciabatta Rolls

Why You’ll Love This Recipe

I love how this recipe uses just four basic ingredients—flour, yeast, water, and salt—to create bakery-style rolls that are light, fluffy, and flavorful. It’s quick to mix with minimal effort, yet the result feels artisan. The no-knead technique makes this approachable even for home bakers, and the high hydration dough yields those beautiful air pockets I enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tsp instant yeast
240 g (about 1 cup) water, room temperature
300 g (approx. 2½ cups) all-purpose flour
1 tsp salt

Directions

Prepare the dough: I dissolve the yeast in lukewarm water until bubbles appear within a couple of minutes. I whisk this into the flour and salt until fully combined; the dough is very wet and sticky. I cover it and let it rest for 1 hour.
Stretch and fold: With wet hands, I gently stretch and fold the dough into the center. I let it rest for 30 minutes and repeat this two more times (3 folds in total).
Shape the rolls: I turn the dough onto a floured surface, shape it into a log, and divide it into 4–5 pieces. I let them rest for about 40 minutes.
Bake: I preheat the oven to 420°F and place a pan of water on the bottom rack for steam. I transfer the rolls to a parchment-lined tray, spritz them with water, and bake for 20 minutes. I let them cool for 20 minutes—tapping them should produce a hollow sound when done.

Servings and timing

Yields: 4 ciabatta rolls
Total time: ~4 hours (10 minutes prep, ~3 hours rise, 20 minutes bake, 20 minutes cool)

Variations

Herbed: I like folding in fresh or dried herbs like basil or parsley.
Olive: Chopped black or green olives bring a savory twist.
Whole-wheat: Substituting part of the flour gives a heartier roll.
Cheesy: I mix in shredded Parmesan or Asiago for extra flavor.

storage/reheating

I store leftover rolls at room temperature in an airtight container for up to 3 days or refrigerate them for up to a week. Since refrigeration can dry them out, I reheat them in a 350°F oven for 6–8 minutes or in an air fryer for 3–6 minutes. For longer storage, I freeze the rolls in sealed bags for up to 2–3 months, then thaw them in the fridge overnight before reheating.

FAQs

1. Can I use active dry yeast instead of instant?

I can, but I proof it in warm water for about 10 minutes until it becomes bubbly, then continue with the recipe.

2. Why does the recipe use no kneading?

The high-hydration dough and stretch-fold method naturally develop gluten, so I don’t need to knead.

3. What causes the crackly crust?

Adding steam during baking helps form that signature crispy exterior.

4. How do I know when the rolls are fully baked?

I tap the bottom of a roll—if it sounds hollow, it’s done.

5. Can I double the recipe?

Yes, I just handle a larger batch of sticky dough. The process stays the same.

Conclusion

I love how this small-batch recipe makes bakery-quality ciabatta rolls with minimal effort and everyday ingredients. Whether I’m making herb-infused loaves or cheesy twists, the process is forgiving and the results are always rewarding. These warm, crusty rolls are perfect to share with family and friends.