Bread Story
There’s a reason every proper Italian deli reaches for ciabatta. Light, airy and full of those classic open holes, these rustic rolls have a beautifully crisp crust that softens just enough when filled. They're perfect for sandwiches, dipping into olive oil, or serving warm alongside pasta and soups.
You’ll Need
Makes 6 rolls
For the Dough
500g strong white bread flour
7g fast-action dried yeast
1 tsp caster sugar
2 tsp sea salt
360ml warm water
2 tbsp extra virgin olive oil
To Finish
Extra flour for dusting
Olive oil spray (optional)
Optional but Dangerous
Prosciutto
Fresh mozzarella
Tomato and basil
Garlic butter
Method
Mix the flour, yeast, sugar and sea salt together in a large bowl.
Pour in the warm water and olive oil, stirring until a very wet, sticky dough forms.
Knead for 10 minutes using a stand mixer with a dough hook or stretch and fold the dough several times by
hand until smooth and elastic.
Cover and leave to rise for around 1½ hours, or until doubled in size.
Tip the dough onto a heavily floured work surface, taking care not to knock out too much air.
Divide into six equal pieces and gently shape into rustic rectangular rolls.
Place each roll onto baking paper, leaving space between them, and dust generously with flour.
Cover loosely and leave to prove for another 30 minutes.
Preheat the air fryer to 180°C.
Air fry the rolls in batches for 14–18 minutes, until golden brown with a crisp crust and hollow sound when
tapped underneath.
Transfer to a wire rack and cool slightly before serving.