If you have ever dreamed of pulling warm, crusty bread straight from your oven that boasts a tender crumb and rustic charm, then you absolutely need to try this Homemade Ciabatta Bread and Rolls Recipe. Combining simple pantry staples with easy steps, this recipe walks you through crafting perfectly airy loaves and rolls that have that signature chewy texture and golden crust. The magic lies in the slow fermentation and gentle handling, creating a bread that is simultaneously impressive but totally approachable for home bakers. Whether you are new to baking or a seasoned pro, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
All you really need to create scrumptious ciabatta bread and rolls are a handful of basic ingredients that work together to build flavor, structure, and beautiful crust. Each one plays an essential role, so don’t skip any! Here’s what you’ll want to gather:
- Bread flour: Gives the dough strength and chewiness for that authentic ciabatta texture.
- Active-dry or instant yeast: The magical ingredient that helps your dough rise and develop flavor.
- Room-temperature water: Hydrates the flour, helps activate the yeast, and creates steam during baking.
- Table salt: Balances flavors and strengthens the gluten network for a better crumb.
- Olive oil: Keeps your hands and tools from sticking, and adds a subtle richness to the dough.
How to Make Homemade Ciabatta Bread and Rolls Recipe
Step 1: Prepare the biga (preferment)
Start your ciabatta journey by whisking together bread flour and yeast in a large bowl. Then add room-temperature water and mix until everything is combined into a thick, sticky batter. Cover the bowl tightly with plastic wrap and leave it to rest at room temperature for 8 to 24 hours. This slow fermentation builds incredible depth of flavor and makes your bread wonderfully airy.
Step 2: Mix the dough
On day two, dissolve yeast in warm water until bubbly. Add the biga, bread flour, and salt to this mixture. Gently stir everything with a spatula or dough hook until the dough looks shaggy but uniformly hydrated. Don’t worry if it’s sticky—that’s exactly what you want for a ciabatta dough! Lightly oil your hands and knead gently in the bowl until absorbed.
Step 3: First rest and stretch-and-fold
Cover the dough and let it rest for 30 minutes. Then do the stretch-and-fold technique around the bowl: pick up the dough at the 12 o’clock position, stretch it over to 6 o’clock, and fold it. Rotate the bowl 90 degrees and repeat until you have folded 8 times total. This process strengthens gluten and develops dough structure without traditional kneading.
Step 4: Repeat stretch-and-folds and refrigerate
Complete three more rounds of stretch-and-folds with 30-minute rests in between. After the final fold, cover the dough loosely and place it in the refrigerator for a minimum of 1 hour, up to 24 hours. This cold fermentation improves flavor and texture even more.
Step 5: Shape your rolls or loaves
Generously flour your work surface and gently tip the dough out onto it. Sprinkle flour on the dough and gently shape into a rough rectangle. Use a floured bench scraper to divide into 8 equal pieces for rolls or split in half for two loaves. Be gentle to preserve the airy bubbles and rustic look.
Step 6: Proof and preheat the oven
Place the shaped dough pieces on a floured piece of parchment paper spaced apart. Dust with more flour and cover with a clean kitchen towel. Let them proof at room temperature for 1 hour while you preheat your oven to 450°F (232°C). Position one rack at the bottom and another in the center, placing a baking sheet on the middle rack to preheat for a full hour for a crisp bottom crust.
Step 7: Bake with steam for a perfect crust
Just before baking, arrange ice cubes in a shallow roasting pan and place it on the lowest oven rack. Spritz or flick a little water onto your dough for extra steam. Quickly slip the parchment with dough onto the preheated baking sheet and slide into the oven’s middle rack, then add the ice pan below. Bake for 20 to 25 minutes until the crust is golden brown and tapping the bottom sounds hollow. For a foolproof test, the internal temperature should read 205°F to 210°F (96°C to 99°C).
Step 8: Cool before slicing
Patience is key! Remove your Ciabatta bread and rolls from the oven and let them cool completely for at least 45 minutes on a wire rack. This allows the crumb to set and prevents gummy texture when slicing. Then enjoy that beautiful crust and tender inside!
How to Serve Homemade Ciabatta Bread and Rolls Recipe
Garnishes
Serve ciabatta warm with a drizzle of good olive oil and a sprinkle of flaky sea salt for a simple yet irresistible bite. Fresh herbs like rosemary or thyme sprinkled on top before baking add an earthy aroma and flavor that pairs beautifully. A bit of garlic butter or herbed cream cheese also makes an indulgent spread that will impress any crowd.
Side Dishes
Homemade Ciabatta Bread and Rolls Recipe pairs perfectly with a variety of dishes! Try it alongside a hearty bowl of soup like tomato basil or butternut squash, or as an accompaniment to a crisp salad loaded with seasonal greens and vinaigrette. It’s also the ideal bread for soaking up rich pasta sauces or serving with a charcuterie board for casual entertaining.
Creative Ways to Present
Use pulls-apart ciabatta rolls as sliders for your favorite fillings—think roasted veggies, grilled chicken, or melty mozzarella and tomato. Turn a loaf into homemade bruschetta by toasting slices and topping with fresh tomatoes, basil, and balsamic glaze. You can even turn day-old slices into delicious crostini or use ciabatta as the base for a rustic sandwich that can be enjoyed on the go.
Make Ahead and Storage
Storing Leftovers
To keep your delicious ciabatta fresh, store leftovers loosely covered at room temperature for up to five days. Avoid sealing tightly as the crust can soften. If your kitchen is warm, storing in the refrigerator for up to a week also works well but may impact crumb tenderness slightly.
Freezing
You can freeze fully baked ciabatta bread and rolls wrapped tightly in plastic wrap and placed in an airtight freezer bag for up to three months. Thaw at room temperature, then refresh by warming briefly in a hot oven to revive the crust’s signature crispness.
Reheating
To reheat ciabatta bread or rolls, preheat your oven to 350°F (175°C). Wrap the bread loosely in foil to prevent excessive browning and warm for 10 to 15 minutes. Unwrap for the last few minutes if you want to crispen the crust back up to perfection—freshly baked results without the fuss!
FAQs
Can I use all-purpose flour instead of bread flour for this recipe?
Yes, you can substitute all-purpose flour in a 1:1 ratio if needed. However, bread flour provides extra gluten which helps support the airy structure and chewy texture that ciabatta is famous for. Using all-purpose flour may result in a slightly softer, less structured loaf.
Why is my ciabatta dough so sticky?
Ciabatta dough is naturally very wet and sticky compared to other bread doughs because of its high hydration. This stickiness is actually a good sign and leads to the light, open crumb with big holes. Use oiled hands and plenty of flour on your work surface to help manage the stickiness during shaping.
Is it necessary to use a preferment (biga) in this recipe?
The biga is what develops deep, complex flavors and that classic chewy texture in ciabatta. It also helps the bread keep its structure while baking. While you could skip it to save time, you’ll miss out on the nuanced taste and ideal crumb that this step brings.
Can I make this recipe vegan?
Absolutely! This recipe already contains no dairy or eggs, so it is naturally vegan-friendly. Just be sure to check your yeast and any optional toppings or accompaniments to keep everything plant-based.
How do I know when the bread is fully baked?
Besides the golden brown crust, tap the bottom of the loaf or rolls—they should sound hollow. For precision, use an instant-read thermometer; the internal temperature should be between 205°F and 210°F (96°C to 99°C) to ensure the crumb is cooked through.
Final Thoughts
There is nothing quite like the satisfaction of making your own fresh bread at home, especially when it’s a recipe as rewarding as this Homemade Ciabatta Bread and Rolls Recipe. From the first fermented biga to the golden baked crust, each step invites you into the beautiful art of breadmaking. So gather your ingredients, roll up your sleeves, and enjoy the delicious journey toward some of the best bread you’ll ever taste. Happy baking!
PrintHomemade Ciabatta Bread and Rolls Recipe
This homemade ciabatta bread recipe guides you through making an authentic, rustic Italian loaf from scratch using a biga preferment for rich flavor and chewy texture. The dough is wet and sticky, undergoing gentle stretch-and-folds to develop gluten without heavy kneading. After shaping, the bread is baked with steam in a hot oven to create a classic crisp crust and open crumb. Ideal for sandwiches or alongside olive oil and charcuterie, this ciabatta offers artisanal quality with simple ingredients.
- Prep Time: 15 minutes (Day 1) plus 1 hour 15 minutes active dough preparation (Day 2)
- Cook Time: 20-25 minutes
- Total Time: Approximately 28 to 33 hours including fermentation and rest times
- Yield: 8 rolls or 2 loaves
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Biga / Preferment (Day 1)
- 1 cup (130g) bread flour, spooned & leveled
- 1/8 teaspoon active-dry or instant yeast
- 1/2 cup (120g/ml) room-temperature water (about 70°F / 21°C)
Ciabatta Dough (Day 2)
- 1 teaspoon (3g) active-dry or instant yeast
- 1 cup (240g/ml) warm water (about 100–110°F / 38–43°C)
- 2 1/2 cups (325g) bread flour, spooned & leveled, plus more as needed
- 1 1/2 teaspoons (8g) table salt
- Olive oil, as needed for coating hands and spatula
Instructions
- Make the biga/preferment: In a large mixing bowl, whisk together the bread flour and yeast. Add the room-temperature water and mix with a silicone spatula until combined. Cover tightly with plastic wrap and let rest at room temperature for 8 to 24 hours to ferment and develop flavor.
- Activate yeast for dough: On day two, in a separate large bowl or stand mixer bowl with dough hook, whisk together the yeast and warm water. Cover and let sit for 5 to 10 minutes until yeast dissolves and becomes frothy.
- Mix dough ingredients: Add the biga, flour, and salt to the activated yeast mixture. Gently mix using a spatula or dough hook on medium speed until the dough looks uniform with no dry spots. The dough will be wet and sticky; lightly grease your hands with olive oil and knead gently to bring dough together.
- First rest: Cover the bowl and let the dough rest at room temperature for 30 minutes to allow initial gluten development.
- First stretch-and-fold: Visualize a clock face on your dough. With oiled hands or spatula, lift the dough at the 12 o’clock position and fold it over toward the 6 o’clock position. Turn the bowl 90 degrees and repeat until you’ve completed two full circuits (8 folds total). Cover and rest for 30 minutes.
- Repeat stretch-and-folds: Perform the stretch-and-fold process three more times, resting 30 minutes between each repetition. After the fourth fold and rest, cover and refrigerate the dough for at least 1 hour and up to 24 hours to develop flavor further.
- Shape rolls or loaves: Generously flour your work surface. Using oiled hands or spatula, gently scrape the dough onto the floured surface and sprinkle flour over the top. Shape into a rough 10×7 inch rectangle. For rolls, cut into 8 equal pieces (~2.5×3.5 inches); for loaves, cut in half for two rectangles about 5×7 inches each. Transfer dough pieces carefully onto a floured piece of parchment paper spaced 2 inches apart.
- Proof before baking: Lightly flour the tops of the shaped dough and cover gently with a clean kitchen towel or parchment. Let rest at room temperature for 1 hour to proof and rise.
- Preheat oven and baking equipment: Position one oven rack at the bottom and another in the center. Place a flat rimmed baking sheet on the center rack. Preheat oven to 450°F (232°C) and allow the oven and baking sheet to heat for about 1 hour.
- Add steam and bake: Scatter ice cubes in a large shallow metal roasting pan or rimmed pan (not glass) and place on the bottom rack. Uncover the proofed bread and optionally spray or flick with water for extra steam. Quickly transfer the parchment paper with bread onto the preheated baking sheet on the center rack. Slide the pan with ice cubes onto the bottom rack and quickly close the oven door to trap steam. Bake for 20–22 minutes or up to 25 minutes until crust is golden brown and bread sounds hollow when tapped, or internal temperature reaches 205°F to 210°F (96°C to 99°C).
- Cool and store: Remove bread from oven and cool on a rack for at least 45 minutes before slicing to avoid gummy texture. Store leftovers loosely covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: The biga can ferment for up to 24 hours on day 1, and the dough can be refrigerated for up to 24 hours after stretch-and-folds. Baked bread can be frozen up to 3 months; thaw at room temperature before serving.
- Recommended Flour: Use bread flour for best texture and flavor. All-purpose flour can substitute but may yield less structure. Avoid whole wheat flour in this dough.
- Yeast Types: Use instant or active dry yeast. Instant yeast is preferred for quick rising but no changes are necessary if using active dry yeast.
- Adding Flavors: Add fresh or dried herbs such as rosemary and garlic with the salt for added aroma and taste.
- Baking Variations: You can bake on a preheated pizza stone or use the dough for focaccia in a greased pan.
- Sourdough Use: For incorporating sourdough starter, replace some flour and water with starter as noted, but this recipe is not a pure sourdough ciabatta.
