Homemade Ciabatta Bread Rolls Recipe

These Ciabatta Bread Rolls are the perfect mix of chewy texture, crisp crust, and soft, airy crumb. I’m gonna walk you through every step in a super simple way.

It’s like we’re in the kitchen together!

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There’s something magical about baking your own bread. And when it comes to bread that’s crusty on the outside and light and airy on the inside, nothing beats Ciabatta Bread Rolls.

Ciabatta is an Italian word that means “slipper,”. Maybe it’s a bit of a stretch to say they look like a slipper, but they are soft, slightly flat, and rustic!

What makes ciabatta bread special is its high-hydration dough.

That just means there’s a lot of water in the dough, which helps create those big air bubbles and the chewy crumb we all love.

These homemade ciabatta rolls are great for sandwiches, dipping in soups, or even just slathered with butter or olive oil.

You can bake them on a baking tray or a rimmed sheet pan, and they’ll turn out beautifully golden brown with a light, crisp crust.

And don’t worry if you don’t have fancy tools—a large bowl, parchment paper, and a clean kitchen towel are really all you need to make your own Ciabatta Bread Rolls!

1. High-Hydration Dough – The wet dough creates a soft, chewy center with those lovely air bubbles and an airy texture. Perfect for ciabatta!
2. Herb & Garlic Flavor – Dried rosemary and garlic powder are mixed right in, adding tons of flavor without any extra steps.
3. Simple Tools Needed – No fancy machines here—just a large mixing bowl, parchment paper, and your hands (maybe a bench scraper too).

• Bread flour
• Warm water
• Salt
• Dry yeast (instant or active dry yeast)
• Dried rosemary
• Garlic powder
• Olive oil
• Flour (for dusting)

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE CIABATTA BREAD ROLLS:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT KIND OF YEAST IS THE BEST TO USE?
• CAN THIS BE MADE AHEAD?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Homemade Ciabatta Bread Rolls Recipe

Step 1: Prepare the dough

1. In a large bowl, mix the bread flour and salt.
2. If using active dry yeast, dissolve it in 100 ml of warm water (35-38°C) and let it sit for 5-10 minutes until frothy. If using instant yeast, you can add it directly to the flour.
3. Add the dried rosemary and garlic powder to the flour mixture and mix well.
4. Pour the yeast mixture (or instant yeast) and the remaining warm water into the flour. Mix until a sticky dough forms.

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Step 2: Knead and develop gluten

1. Knead the dough on a floured surface for 10-15 minutes. Use the stretch-and-fold technique:
2. Stretch the dough with one hand and fold it over itself.
3. Rotate the dough 90° and repeat.
4. The dough should become smooth, elastic, and less sticky (though it will still be quite wet).

Step 3: First fermentation (bulk fermentation)

1. Place the dough in a lightly oiled bowl.
2. Cover with a clean kitchen towel or plastic wrap.
3. Let it rise at room temperature (20-25°C) for 1-1.5 hours, or until it doubles in size.

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Step 4: Shape the rolls

1. Lightly flour your work surface and gently transfer the dough (try not to deflate it too much).
2. Divide the dough into 8-10 portions (depending on the size you want).
3. Shape each portion into an oval or rectangular shape, like a small ciabatta.
4. Place the rolls on a baking tray lined with parchment paper and dust them lightly with flour.

Step 5: Second fermentation (proofing)

1. Cover the rolls with a clean kitchen towel.
2. Let them proof for 30-45 minutes, or until they look puffy and slightly risen.

Step 6: Bake

1. Preheat the oven to 220°C (425°F) for at least 20 minutes.
2. For a crispier crust, place a tray of water on the bottom rack of the oven to create steam.
3. Bake the rolls for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
4. Remove from the oven and let them cool on a wire rack.

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WHAT KIND OF YEAST IS THE BEST TO USE?

You can use either instant yeast or active dry yeast.

Instant yeast goes right into the flour, while active dry yeast needs to be dissolved in warm water first. Both work well for this recipe.

CAN THIS BE MADE AHEAD?

Yes! After the first rise (called bulk fermentation), you can place the dough in an airtight container and refrigerate it overnight.

Just let it come to room temperature for about 30–45 minutes before shaping and baking.

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ANY ADDITIONS?

Sometimes the best part of a bread recipe is what you add in!

• Shredded mozzarella or Parmesan cheese
• Chopped sun-dried tomatoes
• Black olives
• Crushed red pepper flakes
• Fresh basil or oregano
• Caramelized onions
• Sesame seeds or poppy seeds on top
• A sprinkle of sea salt before baking
• Swap rosemary for thyme or Italian seasoning
• Brush the top with garlic butter after baking

ANY SUBSTITUTIONS?

Ciabatta bread dough can certainly handle a few adjustments.

• Use whole wheat flour for part of the bread flour
• Replace rosemary with Italian seasoning or basil
• Use garlic salt instead of garlic powder (just reduce other salt)
• Use purpose flour if you don’t have bread flour (texture may vary)
• Use a bit of soybean oil or canola oil instead of olive oil

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ROOM TEMPERATURE: Let the rolls cool completely, then store in a paper bag or wrapped in a clean tea towel for 1-2 days.

This keeps the crust from getting soggy.

REFRIGERATOR: Wrap the cooled rolls in plastic wrap or foil and place in the fridge for up to 4 days.

Reheat in the oven for a few minutes to refresh the crust.

FREEZER: Wrap rolls in foil, then place in a freezer bag or airtight container.

Freeze for up to 2 months.

Thaw at room temperature, then warm in the oven.

Ciabatta bread rolls are one of those homemade recipes that feels fancy but is super easy once you try it.

They’re perfect for making sandwiches, serving with soup, or just enjoying as fresh bread straight out of the oven.

The chewy texture, crisp crust, and flavorful inside make these rolls a must-bake.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!