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Ciabatta Rolls

Ciabatta Rolls
Chewy and crusty, these traditional Italian rolls are perfect for making the ultimate sandwich.
Yield 9 rolls




  • 1/4 teaspoon Platinum Yeast
  • 1 cup warm water (110-115°F)
  • 2 1/4 cups all-purpose flour
  • 3/4 cup water (room temperature)


  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons Platinum Yeast (remainder of package)
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 cups warm water (110-115°F)
  • 1 teaspoon olive oil
  • Biga (from previous day)
  • Cornmeal for dusting baking sheets


  • Make the Biga: Combine the 1/4 teaspoon yeast with one cup warm water, stir to dissolve. Let stand for 10 minutes. Take one teaspoon of this yeast/water mixture and add it to the 3/4 cup regular water. Dispose of remaining first yeast/mixture water. In a medium sized bowl, add the flour and yeast/water mixture and mix together to form a stiff dough. Cover with plastic wrap and leave on the counter overnight.
  • Make the Dough: The next day, combine the flour, yeast and salt in a bowl. Add the water and mix gently. Add the Biga from the previous day and mix it through the dough. Squeeze the biga to break it up, it'll still be slightly stringy and chunky but the dough will get smoother.
  • Turn out dough (it will be sticky) onto a well-floured surface. Dust top of dough with flour. Carefully turn dough over multiple times to knead it, adding just enough flour to prevent it from sticking. A dough scraper is an excellent tool to use for this task.
  • Transfer dough to a large bowl which has been coated with olive oil. Cover again and let sit for about three hours or until the dough has doubled in size.
  • Turn dough out onto a floured surface and fold it in three times like folding a letter. Cut into roughly 9 square pieces. Transfer each piece, seam side down, to a towel which has been heavily dusted with flour.
  • Let the rolls sit covered for 1 hour. Preheat the oven to 450°F and dust a pizza stone or baking trays with a little cornmeal.
  • After an hour, carefully flip the rolls over, transferring them to the stone or baking trays, finishing seam side up.
  • Bake for about 20 minutes until there is a nice golden color on the top and bottom of the rolls.


The dough will be sticky, handle it quickly but gently using flour to prevent it sticking to your hands too much. These rolls are rustic so don’t worry too much about the size or shape being uniformed.
Recipe by Foodness Gracious.

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Review & Comments

Daniela | Reply

4 stars
Just tried out this recipe today with the Sourdough Yeast AND THEY ARE SCRUMPTIOUS ROLLS! Also had to look up a video for the folding and could not find the seam, but they turned out great regardless.

Christina Eastwood | Reply

1 star
Not very fond of the recipe. It was a lot of work for a poor end result. The roll came out doughy, salty and had a strong yeast taste.

Mac | Reply

5 stars
Loved this recipe! Watched a video on youtube for the folding. These came out with a texture so airy and uneven and tangy – similar to English muffins. I’m starting batch two, now 🙂

Caroline S | Reply

The rolls came out really nicely, however, I did not get those large holes. How do I do that?
Thanks, Caroline

Red Star Yeast | Reply

Hi Caroline,
I’m happy to hear you like the rolls. I find the dough really needs to be very slack (or wet) to achieve the large holes. Make sure not to add too much flour during kneading. Let us know how your next batch turns out!
Happy baking!

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