Easiest Small Batch Ciabatta Rolls

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 3.5 hours
Yields: 6 rolls

Description

These crusty little rolls are perfect for beginner bakers or anyone who just wants good bread with minimal effort.
They are my go-to when I want fresh bread fast, and they’re perfect for baking in small home ovens like mine.

The dough is high hydration (yes, it’s sticky—but don’t worry, I’ll walk you through it), and the method is super forgiving, but best of all? You can bake the whole batch in one go!!
They’re perfect for soups, sandwiches, or just warm with butter.

Ingredients

Bread flour: 300g (high protein ~12-13%)
Water: 240g (1 cup, lukewarm, ~30°C)
Instant yeast: 3g (¾ tsp)
Salt: 6g (1 tsp)
Olive oil: 15g (1 tbsp)

Equipment

Mixing bowl
Dough scraper or spatula
Baking sheet
Parchment paper
Clean kitchen towel
Optional: spray bottle with water for steam

Method

In a large bowl, mix the water and yeast to dissolve. Let the yeast bloom for 3–5 minutes, until bubbly.
Add the flour, salt, and olive oil, and mix with a spatula or wet hands until a shaggy, sticky dough forms. No dry flour should remain. The dough will be very wet and sticky (80% hydration). Cover and rest for 10 minutes.
Perform 3 sets of stretch-and-folds, every ~10 minutes:
Wet your hands, grab one side of the dough, stretch it upwards (give it a little wiggle), and fold it over the center, gently pressing down. Rotate the bowl 90°, and repeat 3 more times (4 folds total per set). By the final set, the dough should feel more resistant and elastic.
After the third set, cover and let the dough rest for 1.5–2 hours at room temperature, or until it’s bubbly, jiggly, and doubled in size.
Lightly flour a work surface and gently turn the dough out, keeping it as airy as possible. I use a spatula to coax it out of the bowl so it lands in one piece, upside down on the bench.
Dust the top with flour. Using a floured dough scraper or spatula, divide the dough into 6 equal pieces (about 90–100g each). Try not to handle the dough too much—you want to keep it very airy.
Gently shape each piece into a rough square or rectangle. Avoid pressing out the air.
Place the rolls on a baking paper-lined tray, leaving about 4–5cm between each.
Cover with a clean, lightly floured kitchen towel. Let rise for 30–45 minutes, until puffy but not quite doubled.
While the rolls are proofing, preheat your oven (at least 30 minutes before baking) to 230°C (446°F). Optional: place a metal pan on the oven’s bottom rack for steam.
Just before baking, spritz the rolls lightly with water, or add a cup of hot water to the metal pan in the oven (this helps with crust development).
Bake for 20–25 minutes, until golden brown and crusty.
Cool on a wire rack for at least 15 minutes before serving.

Storage!
Store cooled rolls in a paper bread bag or bread bin for up to 2 days or freeze for up to a month

Tips & Notes!

High hydration: The dough is sticky; wet hands and tools prevent sticking.
Flour choice: Bread flour is key for structure. All-purpose flour may yield denser rolls.
Steam: If you skip the steam step, the crust will be softer but still tasty.