Ciabatta Rolls
Ciabatta is a famous Italian bread developed in the 20th century to compete with the French baguette. Its light, airy texture and crusty crust have made it popular, and it has become a favorite base for sandwiches. On a cold winter day, there is nothing better than the smell of freshly baked ciabatta, while it bakes to a crispy golden-brown outside and remains soft and airy inside. One of the secrets to its preparation is not to over-knead the dough, so the structure remains light and airy. Try it and enjoy the authentic Italian taste in your own home!
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Ingredients for this recipe
Servings: 6
500
g
Bread Flour
350
ml
Water
10
g
Fresh Yeast
10
g
Salt
30
ml
Olive Oil
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Preparation Steps
1
In a small bowl, combine the lukewarm water and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, mix together the flour and salt. Add the olive oil and the yeast mixture, then start to combine.
3
Knead into a sticky, soft dough. Cover with a kitchen towel and let it rise for 1.5-2 hours, or until doubled in size.
4
On a lightly floured surface, gently shape the dough into oblong rolls. Avoid over-kneading to keep the dough light and airy.
5
Let the rolls rest for another 30 minutes while preheating the oven to 430°F (220°C). Place a pan of water in the oven to create steam.
6
Bake the rolls for 20-25 minutes, or until golden brown and crusty. Let them cool completely on a wire rack before slicing.
