Quick & Easy Ciabatta Rolls – Soft, Chewy, Same-Day Bread Recipe

Quick Rustic Ciabatta Pocket Rolls

Enjoy airy, chewy ciabatta-style rolls made in just one afternoon—no overnight ferment required.

Why You’ll Love This Ciabatta

Traditional ciabatta is known for its wet, sticky dough and big holes, but it often takes two days to develop flavor. By streamlining the process—using a short autolyse, higher yeast, and strategic stretch-and-folds—you get that classic airy crumb in just a few hours.

Ingredients

• 2 cups (460 g) very warm water (105–110 °F)
• 1 tablespoon (10 g) instant yeast
• 4 cups (568 g) bread flour (or all-purpose)
• 1 ½ teaspoons (9 g) fine salt
• Optional: 1 tablespoon olive oil (for brushing)

Method

1. In a large bowl, whisk warm water and yeast until foamy (5 minutes).
2. Add flour; mix until just combined. Cover and let rest (autolyse) for 15 minutes.
3. Sprinkle salt over dough, then fold gently to incorporate. Cover and rest until puffy (45–60 minutes).
4. Perform 3 stretch-and-folds every 15 minutes: wet your hand, lift one side of the dough, fold it over, turn the bowl, repeat.
5. After the final fold, let dough double in a warm spot (1–1½ hours).
6. Line two baking sheets with parchment; dust with semolina or flour.
7. Gently tip dough onto a floured countertop—do not deflate. Pat into an 8×12″ rectangle about ¾” thick.
8. Cut into 8–10 pieces with a bench scraper or pizza cutter, preserving air pockets.
9. Arrange rolls on prepared pans, cover, and proof until noticeably puffy (45–60 minutes).
10. Preheat oven to 425 °F. Place a small pan of water on the rack below the rolls.
11. Bake 15–16 minutes until golden and hollow-sounding when tapped. Brush with olive oil if desired.

Chef’s Special Tips

• Use the oven’s proof setting (90–100 °F) or a warm water bowl inside the off oven to speed up rises.
• Semolina on the parchment adds a rustic crunch and prevents sticking.
• Test doneness by tapping the bottom of a roll—it should sound hollow.
• For extra flavor, mix in 1 teaspoon garlic powder or fresh herbs during the final stretch.

Serving Suggestions

These rolls are perfect alongside soups and pastas, transformed into garlic bread, or filled with grilled chicken, bacon, cheese, lettuce, and honey mustard for a gourmet sandwich.

Source link: Mel’s Kitchen Cafe