Ciabatta Rolls

Cook Time 1 hour, plus proving

Servings makes 6-8

Ingredients

1 tsp caster sugar 

1 x 7g sachet instant yeast 

380ml lukewarm water

2 tbsp extra virgin olive oil 

500g bread flour, plus extra for dusting  

1½ tsp salt

Method

To activate the yeast, combine sugar, yeast, 2 tbsp of the water, olive oil and a pinch of flour. Let stand for 30 minutes for the yeast to activate and become foamy,

Place the flour, yeast mixture, and remaining water into the bowl of a mixer with a hook attached and knead 2 minutes. Now add the salt and keep kneading for 7-8 minutes. Cover and keep in a warm spot for an hour.

Wet your hands light and now stretch the dough 4 times into the centre. Let it prove again for a further 30 minutes.

Scoop out dough onto a flour bench and divide the dough into 6-8 portions then shape into oval rolls. Place onto a tray leaving lots of space between each roll. Prove again for 30-40 minutes.

Pre heat the oven to 200°C.

Sprinkle over extra flour and bake for 15-20 minutes until golden.