This soft ciabatta roll recipe comes from a scaled back version of my good friend Sam’s full-loaf version.
I’ve included his full-size version just in case you want some extra bread this week, but if you only need one big roll or two small ones, my single-serving version is listed below.
Original Full Size Loaf
2 cups warm water
1/4 t yeast (sometimes a dash more)
1.5 t salt
My 2-Roll Version
1/2 cup +3 T whole wheat flour
1 T cornmeal
1/2 cup warm water
1/8 t yeast
dash of sea salt and stevia
Italian seasonings: Oregano, Basil, Thyme, etc.
Bonus: For this one, I mixed in some stray tomato seeds and 1.5 t V8 low-sodium tomato juice. I think it really enhanced the flavor and kept the dough moist.
-Mix all dry ingredients well.
-Add 2 cups warm water. Add more later if needed.
-Cover with saran wrap or tin. Let rise for about 18 hours. Then, deflate the dough.
-You can do a second rise for 2 hours, but you don’t have to.
-For a speedier version, I set mine out in the sun for an hour and then baked. It won’t rise as much as it could, but it will still make for a hearty, thick roll.
-Knead a bit over desired seasonings. Then shape as you please. I made mine into traditional ciabatta roll rectangles and sliced an X over each top.
-Bake for approximately 35 minutes for larger loaf, 12 minutes or so for single-serving rolls.
Wondering how I used the rolls? I made a shrimp, tarragon, and arugula spread for the ciabatta, a recipe I found in Women’s Health Magazine from Giada de Laurentis. The pictures don’t do it justice. It was sooooooooo satisfying.
- The Secret To Making Real Italian Bread (jovinacooksitalian.com)
- Rosemary Olive Oil Bread (collegiateculinaire.wordpress.com)
- When Cake Is Too Naughty, Bake Bread Instead (thecosycreative.wordpress.com)
- Ciabatta, the Magic Bread (drfugawe.wordpress.com)