Fastest, Best Ciabatta Roll Recipe - Cooking With Karli (2024)

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Ciabatta Rolls are a combination of a crispy crust and a chewy crumb that is airy, filled with holes! This version can be made in a few hours instead of over the course of a day or two.

Ciabatta

Ciabatta (pronounced cha-bah-tuh) is an Italian white bread that is known for it’s gorgeous holes inside. The bread, or in this case rolls, have a rustic feel which means they don’t ever look perfect, which means no matter what they look like, theyare perfect.

The dough is also really unique. Made up of only the simplest ingredients the final dough isWET.Wet, but totally manageable. Honestly, this may be my favorite dough to work with.

Back in the day, this bread was made my slapping the wet dough onto the counter instead of kneading. Luckily we can use a higher speed on our stand mixer to do this easily for us. If you don’t have a stand mixer personally, borrow one from a friend because that is one tool you’ll definitely need to make this recipe.

Ciabatta Roll

You can make Ciabatta Bread, in a loaf, or you can make ROLLS, which is what we are talking all about today. After many, many batches and tweaks, I’d like to report that I have made better Ciabatta rolls than I can get at Sam’s Club.. and Sam’s Club is 30 minutes away! So by the time I drive there, spend way too much money inside and then drive home, I could have made them from scratch. Boom-shaka-laka. 😉

My absolute favorite thing to pair with my Ciabatta Rolls is shredded beef to make delicious French Dip Sandwiches. This bread is perfect for soaking up all of those drippings!

Ingredients in Ciabatta Rolls

Water:We will need warm water for this recipe, looking for anywhere around 100°.
Yeast:Active Dry or Instant Yeast will work well for this recipe. We will use a total of 1 3/4 tsp.
Flour:No fancy flour needed, all we will use is All-Purpose Flour.
Salt:There is 2 whole teaspoons of salt in this recipe, this does not make the bread salty by any means, it enhances the natural flavor of the bread.

How to make Ciabatta Dough

Ciabatta dough is comprised of 2 parts. The Biga (think of it like a starter) and then the ciabatta dough. The Biga is classically mixed together and then sits, bubbles and ferments overnight prior to baking the bread or rolls.

The Biga

Don’t worry, we won’t be waiting. I have a cheat for that! The Instant Pot Yogurt Button. (cue the hallelujah chorus.) The Biga is a combination of water, yeast and flour. The Biga will sit and ferment quickly using the yogurt (less) button in 45 minutes! When it is done it will be warm, and have a lot of bubbles in it. (see photo below) Psst. If you don’t have an Instant Pot, you can do the same in a warm oven!

The Biga is what gives the roll it’s flavor, chewy crust and crumb, so definitely don’t skip this!!

The Biga is now mixed together with more water, yeast, flour and salt in a stand mixer. I use a Kitchenaid Mixer. Mix everything together slowly using the dough hook until all of the flour is combined. Then kick the speed up on your stand mixer until it is about medium high, in between the 4 and 6 on your Kitchenaid. Now, walk away (but keep and eye on it, it is going to get a little crazy!) for a good 10 minutes. (pro tip, just put the mixer on the floor so it doesn’t fall off of the counter. 🙂 )

The dough is very wet. You are going to think you’ve done something wrong but hold tight!! At about the 10 minute mark, something magical will happen. The dough will pull away from the bowl and gather around the hook. You will hear regular slapping of the dough against the sides of the bowl. Allow the dough to knead like this for an additional 5 minutes after it gathers to the hook.

If your dough isn’t gathering around the hook, add in a little extra flour 1 tbsp at a time until it gathers around the hook.

As soon as you stop the mixer, the dough will slow motion puddle at the bottom of the bowl, that is exactly what you want to see. It will be very smooth and shiny.

Rising the dough

Now, let’s let this dough rise until triple! You can do this on the counter in about 2-3 hours time or we can do it in 30 minutes using our (well greased!) Instant Pot on the yogurt normal setting. (The Instant Pot yogurt button makes me geek out. I love it so much.) The top row of photos below is right when I put it into the Instant Pot, the bottom is 30 minutes later. Look at the measurement on the side of the pot!! Again, you can do this in a warm oven if you don’t have an Instant Pot. Details in the recipe card below.

From here, generously flour your counter top and gently roll the dough out of your Instant Pot/ rising bowl. Be careful not to squash all of those precious air bubbles!!

Shaping/ Cutting and Baking Ciabatta Rolls

Gently shape into a long rectangle. We will now cut the rectangle into 12 rolls using a pizza cutter. Don’t be shy with the flour, but be very gentle! Don’t destroy the bubs. 😉

Arrange your rolls onto a parchment paper lined cookie sheet.Gentlyuse your fingers to press down, flatten and shape the rolls into squares if they got a little out of shape while cutting. Again, be carful not to ruin all of the air bubbles! Gently!! The rolls will puff up quite a bit while baking.

Allow the rolls to rest while the oven preheats to 450°. Once the oven is heated, bake for 15-20 minutes or until the rolls are golden brown.

For the best texture and crumb, allow them to cool completely before using with a sandwich.

How to Store Ciabatta Rolls

Store in an airtight container for up to 2 days. They are best the day of, though. If you want to extend the life even longer, as soon as they are cool pop them into a freezer zip top bag and freeze until you are ready to use them.

What to eat with Ciabatta Rolls

I like to use them with French Dip Sandwiches, breakfast sandwiches, lunch panini’s, garlic bread or as a side to soup or stew.

More Must Try Bread Recipes

Homemade Breadsticks

French Bread Recipe

How to Make Cinnamon Rolls

Homemade Soft Pretzels

Asiago Cheese Bagel

Dinner Roll Recipe

Garlic Knots

No Knead Pizza Dough

Honey Wheat Bread

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Ciabatta Rolls Recipe

By: Karli Bitner

Ciabatta Rolls are a combination of a crispy crust and a chewy crumb that is airy, filled with holes! This version can be made in a few hours instead of over the course of a day or two.

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Resting: 1 hour hour 15 minutes minutes

Total Time: 3 hours hours

Servings: 12 rolls

Ingredients

Biga

▢ 3/4 cup warm water
▢ 3/4 tsp active dry or instant yeast
▢ 1 cup all purpose flour

Ciabatta Dough

▢ biga
▢ 2 cups warm water
▢ 1 tsp active dry or instant yeast
▢ 4 cups all purpose flour
▢ 2 tsp salt

Instructions

Biga

In the Instant Pot liner*, stir together the ingredients of the Biga. Stir vigorously for 30 seconds to 1 minute.
Turn on the Instant Pot to Yogurt LOW, cover with a lid and let the Biga sit for 45 minutes. The Biga should be warm and bubbly at the end of the 45 minutes.

Ciabatta Dough

In the bowl of a stand mixer, add the water, yeast and biga. Stir with a silicon spoon to break up the Biga.
Add the flour and salt to the bowl, and knead using the dough hook. Start slowly until all of the flour is incorporated. Once all of the flour has been incorporated, bump the speed up to 4-6. The dough will be sticky and thin. At about the 10 minute mark, the dough should hold onto the hook and not stick to the sides of the bowl.
Continue mixing for an additional 5 minutes after the dough holds onto the dough hook. The dough will be very smooth and have a shiny appearance. When the mixer stops, the dough will fall down to the bottom of the bowl.
Clean out the Instant Pot liner and then spray with non stick spray. Place the dough into a well greased Instant Pot. Place a lid on top. Allow the dough to rise on Yogurt NORMAL* for 30 minutes.
Carefully pour the dough out of the Instant Pot and onto a floured counter top.
Shape the dough into a long rectangle and use a pizza cutter to cut the dough into 12 equal pieces.
se your fingers to dimple and shape the rolls into a square.Allow the rolls to rest while the oven preheats to 450° and bake for 20 minutes.
use your fingers to dimple and shape the rolls into a square.
Allow the rolls to rest while the oven preheats to 450°.
Bake for 15-20 mintues or until the rolls are golden brown.
For best results, allow the rolls to cool prior to cutting and using for sandwiches.

Notes

*If you do not have an Instant Pot, you can do the same thing with a warm oven!! Turn hour oven on to 350 for about 5 minutes,TURN THE OVEN OFF,and then place the Biga or dough in a well greased glass bowl into the warm oven and follow the rest of the instructions.

Nutrition

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Fastest, Best Ciabatta Roll Recipe - Cooking With Karli (2024)

FAQs

Why is my ciabatta bread not rising in the oven? ›

If you leave your dough rising for too long, the yeast can use up all its energy, and then have nothing to give when the dough goes in the oven. You will know if you have over proofed your dough if it collapses when you touch it, or if it doesn't rise in the oven.

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Why is my ciabatta chewy? ›

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

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Should ciabatta dough be sticky? ›

This post will teach you how to make a crusty, open-crumbed loaf of ciabatta bread. It calls for making a poolish (a preferment), and it's a very high hydration dough (82%), which means the dough will be wet and sticky.

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How do you keep ciabatta rolls soft? ›

Store ciabatta at room temperature 4-5 days in an airtight container or plastic bag at room temperature with a paper towel in it to absorb moisture. It will begin to lose its super soft and squishy texture after about 2 days, but can be revived by toasting it lightly or popping it in a 350°F oven for a few minutes.

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How do you make bread rise faster in the oven? ›

You can also put hot water in a heat-safe dish and place it on the floor of a cold oven (or on a lower shelf). The steam and heat from the water will help the temperature rise just enough that the yeast is active. The steam will also assist in keeping the surface of the dough moist so it will stretch as it rises.

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What happens if you bake bread without letting it rise? ›

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

How do you know when ciabatta is cooked? ›

Take the Internal Temperature

To see if your bread is done, insert an instant-read thermometer into the center of the loaf. (If you go at an angle and through the side or bottom, you can minimize the visual evidence!) Most breads are finished baking at about 190°.

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Why is my ciabatta dough so wet? ›

1. Increased hydration: Adding more water to the dough increases its hydration level, making it wetter and more sticky. This higher hydration level can result in a more open and airy crumb structure in the bread, as it allows for better gluten development.

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Can you leave ciabatta dough overnight? ›

Resting it in the fridge overnight ought to be absolutely fine, I've found that in general I get better flavor from a slower rise. I'm not sure that refrigeration is going to help with this folding technique though, it's going to make the dough less sticky yes, but it will also make it less flexible.

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What is the difference between focaccia and ciabatta bread? ›

Here are three differentiating points between focaccia and ciabatta: Texture: Focaccia has a lightweight, cake-like consistency that is similar to pizza dough. On the other hand, ciabatta has a dense consistency and a chewy texture. Baking: Focaccia is baked as a flatbread, while Ciabatta is baked as loaves.

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Is ciabatta softer than sourdough? ›

For example, ciabatta bread has a higher water content, giving ciabatta an airier and lighter texture compared to sourdough bread. Ciabatta bread also has a crustier outer layer while sourdough bread tends to be chewier. These two types of bread also have differences in taste.

Should I put ciabatta rolls in the fridge? ›

Since most ciabattas are lean breads (not enriched), they stale fairly quickly, so, again, the freezer is the best option. The fridge is not a good place for bread because chilling actually speeds up staling.

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What is the trick to soft bread? ›

Add Sugar

Sugar acts as a liquifying agent in the dough. Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer.

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Why is my ciabatta flat? ›

Breads can fall flat while baking due to a number of reasons. One of the most common reasons is that the dough was not kneaded enough. When dough is not kneaded enough, it can lack the gluten development necessary to rise properly. Another possible reason is that the dough was not given enough time to rise.

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Why does my bread flatten in the oven? ›

99% of the time this happens, the problem lies with the yeast used. The quality might be compromised, or you might have applied it incorrectly, or under poor cooking conditions. Read on for why your yeast is not working as it should and what you can do to avoid it.

How do you fix hard ciabatta bread? ›

In the oven: Preheat oven to 200° or Warm setting. Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

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Why does my bread flatten out after baking? ›

If the dough is not allowed to rise before baking, it can lack the structure necessary to hold its shape. Finally, if the oven temperature is too low, the dough may not rise properly and can fall flat in the oven.

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