These Ciabatta Bread Rolls taste just like they would if you bought them in a real Italian bakery! Soft on the inside with a chewy exterior, they're perfect for making the ultimate sandwich!
If there's one meal I love it's a sandwich, but not just on ordinary plain bread. I love chewy bread with a slightly burnt taste to it, something like a French boule - or better still, these Italian Ciabatta Bread Rolls.
Making these homemade ciabatta rolls
These rolls are so simple to make, as are most bread products. I always say that the hardest part is waiting for the yeast to do its magic.
Once that reaction has taken place then you can get your bread fired and fill the kitchen with that toasty smell, just like the scratch bakery where I learned my trade.
What's the best yeast to use?
Of course, a lot depends on the yeast process, so I use Red Star Yeast. They have a few varieties to try, and each one works best for a particular recipe.
For these ciabatta rolls, I used their Platinum Yeast. It never fails and always gives me amazing results!
Making ciabatta bread rolls isn't an instant kind of thing, so if you're short on time then you might want to make something else. This recipe takes a bit longer because it requires making a small dough mixture 24 hours ahead of time.
This is called the "biga" and it's the same idea as the starters used in some other bread recipes. You just add the biga to the main recipe and it gives you the crucial airy interior that ciabatta is famous for.
The end result should be a great chewy crust and a light interior full of holes, perfect for dipping in some olive oil or making a toasted Caprese panini!
Visit the Red Star Yeast Pinterest page for more ideas and recipes for all things yeast related. If you run into problems, you can always use the troubleshooting guide to answer any questions you might have!
Here are a few other awesome bread recipes you might be interested in!
Cinnamon Crumb Breakfast Bread
This was a sponsored post for Red Star Yeast. Compensation was provided but as always, thoughts and ideas are 100% my own.
*This post has been updated with new photography*
