Ciabatta Rolls

Ciabatta Rolls

The last few weeks have been a bit of a bread making frenzy – baking loaves, rolls and buns for us at home, as well as sharing recipes and tips with others. Most recently we enjoyed fresh ciabatta rolls, thanks to a recipe posted on Alexandra’s Kitchen.  If you don’t already know it, this is one blog that I highly recommend for its reliable recipes and great photography.  Ciabatta is a style of bread that I love but it’s not something I’ve ever thought to make for myself, so this recipe immediately caught my attention. I love a fresh ciabatta roll filled with cold meat and salad but I also love ciabatta toasted and served alongside a couple of bowls of homemade dip. I made a few tweaks to the original recipe and although the ciabatta rolls that I turned out are perhaps not as ‘holey’ as the original, I am quite sure they are just as delicious.

Ciabatta Rolls – recipe adapted from Alexandra’s Kitchen

You will need start a day before you actually want to eat this bread, as the dough rises slowly, overnight in the fridge.

  • 370 g plain flour
  • 140g semolina flour
  • 100g semolina flour, extra (for flouring your board and sprinkling over the rolls)
  • 1 tsp salt
  • 10g dry yeast
  • 2 tsp sugar
  • 470ml lukewarm water

Day One:  Combine yeast, sugar and water in a bowl and set aside until yeast becomes foamy, about 5 to 10 minutes.

Combine both flours and salt in a large mixing bowl.

Add the yeast mixture to the flour and stir to combine. Put a lid on the bowl or cover with plastic wrap and leave to rise at room temperature for 1 hour. After 1 hour, place the bowl in the fridge and leave overnight.

Day Two:  When you are ready to shape the rolls for baking, generously dust a board with semolina flour. Take the dough from the fridge and tip it on to the board. Sprinkle the dough with some of the extra semolina and cut into 12 pieces. With plenty of semolina flour in your hands, roll each piece into a ball and place on lined baking trays. Leave the rolls to come to room temperature, about 20 minutes.

Gently shape the rolls into rectangles (or leave them as they are for round rolls) and place them back on the baking trays with plenty of room between each roll. Leave to rise for a further 20 minutes.

Preheat the oven to 220C. Bake the rolls for 15 to 20 minutes, until golden brown on top and hollow-sounding when tapped underneath. Place on a wire rack to cool.

Slice the rolls in half and fill with your favourite fillings or toast lightly and serve as part of a platter with dips and cheese.


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