Homemade Ciabatta Rolls Recipe

Combine the bread flour and salt in a large bowl and whisk it together until it seems well combined.

Measure out the hot water and then let it rest for a minute or two. Add the yeast and whisk. (Don't use the flour whisk or wash it first.)

Give the yeast mix about 30 seconds to 1 minute and pour it over the flour mix. Combine gently with a spatula.

When the dough is shaggy, add in the extra virgin olive oil and gently fold it together. Make sure not to press down on the dough directly from the top.

When well combined, cover with a kitchen towel and let the dough rest for 1 hour and 30 minutes in a warm spot out of the direct sun.

When time is up, uncover the dough and gently pull it up from the bottom and fold it over the top. Do this four times all around the dough. Let it rest for 30 minutes.

Repeat the above step 2 times for a total of 3, 30 minute resting periods.

Lightly flour a piece of parchment paper and roll the dough out of the bowl. Gently stretch it from the bottom into a rectangle shape. Do not knead it or pull from the top. This will crush the air from the yeast.

Using a dough cutter, cut the dough lengthwise and then cut the individual rolls. You can get 6 - 8 out of each dough ball depending on what you are using it for. Gently pull the rolls apart from the bottom.

Pull the parchment paper with the rolls onto a baking sheet, cover and then let it rest for 30-50 minutes. Preheat the oven to 420 degrees at this time and place a rimmed baking sheet on the rack below the dough.

When the final rest time is up, remove the towel and spray the tops of the Ciabatta rolls with water. Place them in the oven and add a 1/2 cup of water or so to the rimmed baking sheet. Close the oven and bake 20-25 minutes.

When done, remove the rolls and let rest for 1 hour.