Description
An easy, small-batch ciabatta roll recipe yielding soft, airy interiors and a crunchy crust with just 10 minutes of hands-on work and no kneading required.
Ingredients
- 1 tsp instant yeast
- 240 g (about 1 cup) water, room temperature
- 300 g (approx. 2½ cups) all-purpose flour
- 1 tsp salt
Instructions
- Dissolve yeast in lukewarm water until bubbly. Mix with flour and salt until fully combined. Cover and rest for 1 hour.
- With wet hands, stretch and fold dough into the center. Let rest for 30 minutes. Repeat two more times (3 folds total).
- Turn dough onto a floured surface, shape into a log, and divide into 4–5 pieces. Let rest for 40 minutes.
- Preheat oven to 420°F. Place a pan of water on the bottom rack. Transfer rolls to a parchment-lined tray, spritz with water, and bake for 20 minutes.
- Cool rolls for 20 minutes; they should sound hollow when tapped.
Notes
- Add herbs like basil or parsley for variation.
- Mix in olives for a savory version.
- Use part whole-wheat flour for heartier rolls.
- Mix in shredded cheese for extra flavor.
- Store in an airtight container or freeze for longer storage.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 0.2g
- Sodium: 290mg
- Fat: 0.5g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 0mg
