Prep 12 hrs
Cook 3 hrs
The inspiration for this recipe can from some rolls I bought - they were very expensive. I have recreated them using my bread machine, they are great with cheese or soup. The recipe has a traditional starter made the night before you bake the rolls.
- 2.46 ml quick-rising yeast
- 175 g white bread flour
- 200 ml water
- 1.23 ml quick-rising yeast
- 325 g white bread flour
- 2.46 ml caster sugar
- 29.58 ml extra virgin olive oil
- 7.39 ml salt
- 80 ml water
- 100 g green pitted olives in brine
- 4.92 ml oregano (dried)
- 3.69 ml chili flakes (dried)
- 1.23 ml fresh ground black pepper
- For this recipe use your bread machine and use the same quantities as mine, but you may need to change the order of ingredients for Stage 2.
- Stage 1.
- Add the ingredients in the order shown.
- Select Pizza Dough program and turn off the machine after 15 minutes.
- Leave for 12 hours in the Kitchen.
- Stage 2.
- Add the ingredients listed in Stage 2 to the yeasty mixture from Stage 1, in the order given for your machine for a Basic Dough.
- Start the machine using the Basic Dough program with Extra Ingredients to be added during the program.
- Meanwhile rinse the Olives in water to remove the brine and drain them. Cut each Olive into four pieces and dry them on kitchen paper.
- When your machine bleeps for the additional ingredients, add the Stage 3 ingredients and restart the machine if necessary.
- The the Dough program cycle is finished, turn out the dough onto a lightly floured surface. It will be sticky so lightly flour your hands first.
- Lightly oil a baking sheet and then cover it with either a dusting of flour or Semolina and shake off the surplus.
- Heat the oven to 425 F (220 C).
- Form the dough into a loose ball, but do not knead it. Divide into eight equal pieces, roughly shape them into balls and place on the baking sheet. Sprinkle the rolls with a dusting of flour.
- Put the into a warm place until doubled in size, about 20 – 30 minutes. (Don't worry if it doesn't rise very much, it will rise during baking).
- Put in the oven and bake for 20 – 25 minutes or until golden brown.
- At end of baking period, remove for oven and place on a cooling rack to cool for a while.
- Your Ciabatta rolls can be eaten warm or allowed to cool. They will keep in a tin for a day or so. Enjoy.
my husband cannot eat eggs, soy or dairy. very tough for us to find recipes that are good for rolls. this one is perfect! very easy to make, and delicious. i made it directly as prescribed, as even tho an american, my scale converts to metric, making my measurements exact. thanks, whizz, for posting...