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Ciabatta Rolls
Ingredients
- 500 g Schär Mix B or gluten-free bread mix
- 400 ml water room temperature
- 5 g instant dry yeast
- 10 g fine sea salt
- 30 ml extra-virgin olive oil
- Extra gluten-free flour for shaping
Directions
- Pour the room-temperature water into a large bowl. Add the dry yeast and extra virgin olive oil, then mix with a whisk.
- Add the gluten-free bread flour and, only at the end, add the fine salt.
- Knead well by hand until you have a smooth, soft and slightly sticky dough.
- Cover the bowl with plastic wrap and leave to rise until doubled in volume.
- Dust your work surface with gluten-free flour and gently turn out the risen dough.
- Dust the surface of the dough with flour as well and gently spread it out with your hands. Be careful not to press it down, so you don’t deflate the air bubbles.
- Using a dough scraper or knife, cut the dough into 8 ciabatta rolls.
- Place the ciabatta rolls on a baking tray lined with baking paper, cover with a clean kitchen towel and leave to rest for about 30 minutes.
- Meanwhile, preheat the oven to 200°C and place a small pan of water at the bottom of the oven to create the right amount of humidity.
- Bake the ciabatta rolls for about 30 minutes, until nicely golden brown.
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