Ciabatta Rolls

Bettie Clark


This is the most wonderful bread ever. Beware it is addictive. The crust is slightly crisp and the center is soft. It holds up well to barbecue sandwiches with coleslaw. Truly fabulous.

I wish I could say I created this recipe, but I did not. I found it after a long search for the perfect ciabatta bread.

This recipe requires planning, not a lot of hands on time, but a lot of waiting. However, the finished product is well worth the wait.


☆☆☆☆☆ 0 votes

2 small loaves or 10 sandwich rolls
16 Hr
20 Min


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1/4 tsp
active dry yeast
2 Tbsp
water (105-115 f)
1/3 c
room temperature water
1 c
bread flour


1/2 tsp
active dry yeast
2 Tbsp
warm milk (105-115 f)
2/3 c
room temperature water
1 Tbsp
olive oil
2 c
bread flour
1 1/2 tsp

How to Make Ciabatta Rolls


  • 1Make the sponge:
    Stir together: 1/8 teaspoon yeast and 2 tablespoons warm water. Let stand 5 minutes, until creamy.
  • 2Transfer yeast mixture to medium size bowl, add 1/3 cup room temperature water and 1 cup bread flour.
  • 3Cover with plastic wrap or tightly fitting lid. Let stand at least 12 hours and up to 24 hours.
  • 4Make the dough:
    In a small bowl stir together 1/2 teaspoon yeast and 2 tablespoons milk. Let stand 5 minutes, until creamy.
  • 5In bowl of standing electric mixer, with dough hook, blend together milk mixture, sponge, 2/3 cup room temperature water, 1 tablespoon olive oil and 2 cups bread flour at low speed until flour is moistened.

    Turn to medium and beat for 3 minutes. At this speed mixers sometime walk. To avoid this place mixer on a very lightly dampened kitchen towel.
  • 6Add 1 1/2 teaspoons salt. Continue beating on medium speed for an additional 4 minutes.
  • 7Scrape dough into oiled bowl and cover with plastic wrap, until doubled- about 1 1/2 hours.

    Dough will be very stick and full of bubbles.
  • 8Line a baking sheet with parchment paper and flour well.
  • 9Turn dough out onto the prepared baking sheet. Cut in half to make 2 loaves or into 10 3 ounce pieces for rolls. Form loaves/rolls so that tops are smooth.
  • 10Dip fingers in flour and dimple tops of bread.
  • 11Dust tops with flour
  • 12Cover loosely with dampened kitchen towel or plastic wrap. Let rise 1 1/2 - 2 hours, until almost doubled.
  • 13At least 45 minutes before baking bread, pre-heat pizza stone on lowest oven rack position at 425°F.
  • 14Bake loaves one at a time on the stone for 20 minutes or until lightly browned. Remove to cooling rack. Repeat with second loaf. If making rolls place all directly on the stone and bake until lightly browned.

Printable Recipe Card

About Ciabatta Rolls

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: Italian

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