No Knead Olive Ciabatta Rolls

145 mins
Serves 1
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Directions

  1. 1In a bowl, mix water, yeast, and sugar.
  2. 2In a bowl, mix water, yeast, and sugar.
  3. 3In a bowl, mix water, yeast, and sugar.
  4. 4Add flour and mix until combined.
  5. 5Add flour and mix until combined.
  6. 6Add flour and mix until combined.
  7. 7Cover and rest for 20 minutes.
  8. 8Cover and rest for 20 minutes.
  9. 9Cover and rest for 20 minutes.
  10. 10Add salt, olive oil, oregano, and olives.
  11. 11Add salt, olive oil, oregano, and olives.
  12. 12Add salt, olive oil, oregano, and olives.
  13. 13Coil fold the dough.
  14. 14Coil fold the dough.
  15. 15Coil fold the dough.
  16. 16Do stretch and folds right after — no waiting needed between folds.
  17. 17Do stretch and folds right after — no waiting needed between folds.
  18. 18Do stretch and folds right after — no waiting needed between folds.
  19. 19Cover and let the dough rise for about 2 hours or until puffy.
  20. 20Cover and let the dough rise for about 2 hours or until puffy.
  21. 21Cover and let the dough rise for about 2 hours or until puffy.
  22. 22Flour a baking tray lined with parchment paper.
  23. 23Flour a baking tray lined with parchment paper.
  24. 24Flour a baking tray lined with parchment paper.
  25. 25Gently transfer the dough without deflating it.
  26. 26Gently transfer the dough without deflating it.
  27. 27Gently transfer the dough without deflating it.
  28. 28Flour the top and divide it like shown in the video.
  29. 29Flour the top and divide it like shown in the video.
  30. 30Flour the top and divide it like shown in the video.
  31. 31Bake in a preheated oven at maximum temperature for 5 minutes.
  32. 32Bake in a preheated oven at maximum temperature for 5 minutes.
  33. 33Bake in a preheated oven at maximum temperature for 5 minutes.
  34. 34Reduce to 400°F and finish baking for about 20 minutes.
  35. 35Reduce to 400°F and finish baking for about 20 minutes.
  36. 36Reduce to 400°F and finish baking for about 20 minutes.

Ingredients

  • 380 g flour
  • 380 g flour
  • 380 g flour
  • 266 g water
  • 266 g water
  • 266 g water
  • 1 tsp instant yeast
  • 1 tsp instant yeast
  • 1 tsp instant yeast
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 handful olives
  • 1 handful olives
  • 1 handful olives

Equipment

baking trayparchment paperoven