Ciabatta Rolls for One

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

4 cups flour

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.


6 thoughts on “Ciabatta Rolls for One

  1. Pingback: Toasted Ciabatta with Shrimp, Tarragon, and Arugula Spread | Collegiate Culinaire

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