Directions
- 1Pour warm water into a large bowl, add one sachet of yeast and a pinch of sugar. Whisk for no longer than 30 seconds until the surface becomes bubbly.
- 2Add two to three tablespoons of olive oil to the mixture and whisk it together.
- 3Add bread flour and salt to the mixture and stir with a wooden spoon for about a minute until you get a wet and sticky dough.
- 4Cover the bowl with a towel or cling film and let it rise for 30 minutes.
- 5After 30 minutes, perform four stretch and folds by pulling the dough from the edges into the middle.
- 6Cover the bowl again and let the dough rise for another hour.
- 7Flour your dough and tip it onto a floured surface.
- 8Gently shape the dough into a rectangular form.
- 9Divide the dough into six equal pieces using a spatula or knife.
- 10Gently roll each piece of dough into a ball-like shape, ensuring your hands are floured to prevent sticking.
- 11Prepare a baking tray by lining it with baking paper and greasing it with butter or margarine to help the paper stick, then flour the paper.
- 12Place the dough rolls on the floured baking paper on the tray and sprinkle more flour on top of each roll.
- 13Cover the rolls on the baking tray with a towel and let them rest for another 30 minutes.
- 14During the resting period, preheat your oven to 220 degrees Celsius on the fan setting.
- 15Once the rolls have rested, place an oven-proof dish with water in the bottom of the preheated oven.
- 16Place the baking tray with the bread rolls into the oven.
- 17Bake for 10 minutes with the water dish in the oven.
- 18After 10 minutes, carefully remove the water dish from the oven.
- 19Continue baking the bread rolls for another 10 minutes until they are golden brown and crusty.
- 20Remove the freshly baked ciabatta rolls from the oven and let them cool slightly.
Ingredients
- 330 ml warm water
- 1 sachet packet yeast
- 1 pinch sugar (granulated)
- 2 tablespoons Extra virgin olive oil
- 425 g strong bread flour
- 1 pinch salt
Equipment
large bowlwhiskwooden spoonbaking traybaking paperovenoven-proof dishoven mitts
Tips
- Do not peek under the cover while the dough is rising to avoid disturbing it.
- Make sure your surface is floured so the dough does not stick.
- Dip your hand in water, olive oil, or flour to prevent the dough from sticking to your hands.
- Place a bowl of water in the oven for the first 10 minutes of baking to help the rolls rise and get a crispy crust.
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