Homemade Ciabatta Rolls - White & Wholemeal Recipes

Make INCREDIBLE bakery-quality ciabatta rolls at home with this EASY stretch-and-fold method! No kneading required - just mix, stretch, fold, and bake. These rolls are light, airy, and beautifully crusty with those characteristic irregular holes throughout. I'm giving you TWO versions, classic white ciabatta rolls and a healthier wholemeal version. Both are absolutely AMAZING and taste SO much better than anything shop-bought!

Collection Details:

• Total Recipes: 2 ciabatta roll recipes (white and wholemeal)
• Time: About 2 hours total (mostly hands-off resting time)
• Makes: 6 rolls per recipe
• Difficulty: Medium
• Perfect For: Sandwiches, dipping, serving with soup

Ciabatta is one of those breads that looks and sounds fancy, but it's actually REALLY simple to make at home! The secret is the stretch-and-fold technique instead of traditional kneading. This method develops the gluten beautifully without all that hard work, and it creates those gorgeous irregular holes and light, airy texture that ciabatta is famous for. What I LOVE about this recipe is how hands-off it is - you're only actively working with the dough for about 10 minutes total. The rest is just resting and proving time, which means you can get on with other things while your bread does its thing! I'm giving you two brilliant versions here. The classic white ciabatta uses all bread flour for that authentic light, fluffy texture and crispy crust. But if you want something a bit healthier and nuttier, the wholemeal version uses a mix of white and wholemeal flour - it's got more fibre, more nutrients, and a lovely earthy flavour while still being beautifully light and airy. Both versions use the exact same method, so once you've mastered one, you can make either whenever you fancy! These rolls are PERFECT for sandwiches (that crusty exterior holds up brilliantly to fillings), incredible for dipping in olive oil or soup, and absolutely DIVINE served warm with butter. Once you make these, you'll never want to buy ciabatta rolls again!

Why You'll Love These Ciabatta Rolls

• No kneading required: Stretch-and-fold method is SO much easier
• Bakery-quality at home: Light, airy, crusty, and absolutely delicious
• Two versions: Choose white or wholemeal (or make both!)
• Mostly hands-off: Only about 10 minutes active work
• Impressive results: They look and taste INCREDIBLE
• Better than shop-bought: Fresher, tastier, and no preservatives!

The 2 Ciabatta Roll Recipes

1. White Ciabatta Rolls (Classic)

Time: 2 hours total | Makes: 6 rolls

The classic version using all bread flour. Light, airy, beautifully crusty, with those characteristic irregular holes throughout. Perfect for sandwiches, dipping, or serving alongside Italian meals!

Key Ingredients: 450g bread flour, warm water, yeast, olive oil, salt

Full Recipe: White Ciabatta Rolls →

2. Wholemeal Ciabatta Rolls 

Time: 2 hours total | Makes: 6 rolls

A healthier twist using a mix of white and wholemeal flour. Still light and airy but with a lovely nutty flavour and extra fibre. Just as delicious but better for you!

Key Ingredients: 100g bread flour, 300g wholemeal flour, warm water, yeast, olive oil, salt

Full Recipe: Wholemeal Ciabatta Rolls →

The Stretch-and-Fold Method Explained

Why stretch-and-fold instead of kneading?

Traditional kneading works the dough vigorously to develop gluten. The stretch-and-fold method achieves the same result but more gently and with WAY less effort! It's perfect for high-hydration doughs like ciabatta.

How it works:

1. Rest the dough: After mixing, let the dough rest for 30 minutes. The flour hydrates and gluten starts developing naturally.
2. Stretch and fold: With a wet hand, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl 90° and repeat. Do this 4 times total (all four "sides" of the dough).
3. Rest again: Cover and rest for 20 minutes. The gluten relaxes and continues developing.
4. Repeat: Do 3 more rounds of stretching and folding (4 rounds total), with 20-minute rests between each.

The result: Beautifully developed gluten without the hard work of kneading! The dough becomes smooth, elastic, and full of air.

Timeline for Making Ciabatta Rolls

Total time: About 2 hours

• 5 minutes: Mix ingredients
• 30 minutes: First rest
• 1 minute: First stretch and fold
• 20 minutes: Rest
• 1 minute: Second stretch and fold
• 20 minutes: Rest
• 1 minute: Third stretch and fold
• 20 minutes: Rest
• 1 minute: Fourth stretch and fold
• 20 minutes: Rest
• 3 minutes: Shape and cut rolls
• 30 minutes: Final proof
• 20-25 minutes: Bake

Most of this is hands-off resting time! You're only actively working for about 10 minutes total.

Key Techniques for Perfect Ciabatta

Water temperature matters: Use warm water (32°C/90°F) to activate the yeast properly. Too hot kills the yeast, too cold slows it down.

High hydration dough: Ciabatta dough is quite wet and sticky - this is NORMAL! It's what creates those beautiful holes.

Wet hands are essential: Always wet your hands before handling the dough. This stops it sticking to you.

Gentle handling: Don't knock the air out! Handle gently, especially when shaping.

Hot oven: A really hot oven (220°C) creates that lovely crusty exterior.

Steam is your friend: You can add a tray of water to the bottom of your oven to create steam, which helps develop the crust.

Cool completely: Let them cool on a wire rack before slicing. This lets the interior structure set properly.

Ingredients Comparison

White Ciabatta Rolls:

• 450g bread flour
• 355ml warm water
• 9g cooking salt
• 30ml olive oil
• 5g dry yeast
• Sea salt for finishing

Wholemeal Ciabatta Rolls:

• 100g bread flour
• 300g wholemeal flour
• 355ml warm water
• 9g cooking salt
• 30ml olive oil
• 5g dry yeast
• Sea salt for finishing

The only difference: The flour blend! Method is exactly the same.

Chef's Tips for Success

Use bread flour: The high protein content develops better gluten structure

Water temperature: 32°C/90°F is perfect - warm to the touch but not hot

Don't add extra flour: The dough is meant to be sticky! Resist the urge to add more flour

Wet your hands: Every time you touch the dough, wet your hands first

Be gentle: Don't punch down or over-handle the dough - you want to preserve those air bubbles

Proper rest times: Don't rush the resting periods - this is where the magic happens!

Hot oven essential: Make sure your oven is fully preheated to 220°C before baking

Two trays: Use two separate trays so the rolls have space to spread and rise

Sea salt finish: A sprinkle of flaky sea salt on top before baking adds brilliant flavour

Cool before slicing: Let them cool completely on a wire rack for the best texture

Common Mistakes to Avoid

Adding too much flour: The dough should be wet and sticky. Don't add extra flour or you'll lose the light, airy texture.

Skipping rest times: Each rest period is crucial for gluten development. Don't rush it!

Rough handling: Be gentle! Aggressive handling knocks out the air bubbles you've worked to create.

Oven not hot enough: A properly preheated hot oven is essential for good oven spring and crust.

Cutting too early: If you slice them while still warm, the interior will be gummy. Let them cool!

Using instant yeast incorrectly: Make sure you dissolve it in the warm water first.

Overcrowding the trays: Give each roll space to spread and rise properly.

Serving Suggestions

Sandwiches: Perfect for Italian-style sandwiches, paninis, or loaded subs

Dipping: Tear chunks and dip in good olive oil with balsamic vinegar

Soup companion: Serve warm alongside minestrone, tomato soup, or any hearty soup

Bruschetta base: Slice, toast, and top with tomatoes, basil, and olive oil

Garlic bread: Slice, brush with garlic butter, and toast until crispy

Breakfast: Split and toast, then serve with butter and jam

Cheese board: Serve alongside cheese, olives, and charcuterie

Burger buns: Use as a rustic alternative to standard burger buns

Storage & Reheating

Room temperature: Store in a paper bag or bread box for up to 2 days. Don't use plastic - it makes the crust soggy!

Refresh the crust: Sprinkle with water and pop in a hot oven (200°C) for 5 minutes to re-crisp.

Freezing: Freeze completely cooled rolls in a sealed bag for up to 3 months. Defrost at room temperature, then refresh in a hot oven. 

Best served fresh: Ciabatta is at its absolute best on the day it's baked, but it keeps reasonably well.

Make ahead dough: You can make the dough, complete all the folds, then refrigerate overnight. Let it come to room temp before shaping and baking.

Toast leftovers: Day-old ciabatta is PERFECT for toasting - it becomes crispy and delicious!

Frequently Asked Questions

Q: Can I use plain flour instead of bread flour? A: Bread flour is best because of its higher protein content, but plain flour will work - the texture just won't be quite as chewy.

Q: My dough is really sticky. Is this normal? A: Yes! Ciabatta dough is meant to be very wet and sticky. This is what creates those beautiful holes. Keep your hands wet and resist adding extra flour.

Q: Can I knead this instead of stretching and folding? A: You could, but the stretch-and-fold method works better for high-hydration doughs like this and is much easier!

Q: What if I don't have instant yeast? A: You can use active dry yeast - just use the same amount and dissolve it in the warm water first (which we're doing anyway!).

Q: Can I make this by hand without a mixer? A: Absolutely! This recipe is designed to be made by hand. No mixer needed!

Q: How do I know when they're done baking? A: They should be golden brown and sound hollow when tapped on the bottom. Internal temp should be around 95°C if you have a thermometer.

Q: Can I add herbs or other flavourings? A: Yes! Add dried herbs, olives, sun-dried tomatoes, or cheese during the initial mixing.

Q: Why are my rolls flat instead of risen? A: Either the yeast wasn't active, the oven wasn't hot enough, or you didn't give them enough proofing time.

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Enjoy!

Del x

These homemade ciabatta rolls are absolutely INCREDIBLE! Light, airy, crusty, and so much better than shop-bought. The stretch-and-fold method means no kneading required - just mix, rest, fold, and bake. Choose white or wholemeal (or make both!) and enjoy bakery-quality bread at home!