Skip to Content

Simple Sourdough Ciabatta Rolls Recipe

If you want to bake your own bread and love sourdough then you have to try these Simple Sourdough Ciabatta rolls.

The process doesn’t need to be complicated and the simple step-by-step guide will help you create delicious homemade ciabatta that you can enjoy at home. 

 Ciabatta Rolls with condiment


I love sourdough, but making it at home always seemed like an impossibility.

But once I got to grips with creating a sourdough starter, I realized that it wasn’t as complex as I once thought.

The main thing to remember about making these sourdough ciabatta buns is that you need time.

But you will likely know that already after investing time in your sourdough starter.

The rising time, the refrigeration and fermentation process takes the longest. After that, it really isn’t that labor intensive.

No aching arms kneading away. 

Why You Will Love This Sourdough Bread Recipe

Fluffy texture: You have this open crumb texture in this sourdough ciabatta bread that makes it a light and fluffy texture with a crunchy crust.

Delicious: You can’t go wrong with sourdough and these buns are perfect portions to enjoy in many ways. 

Easier than you think: Baking bread is seen as hard work, but as long as you have time, this sourdough recipe is simple to follow. 

Perfect for batch cooking: Make a batch of these buns and then freeze them for another day. 


Active sourdough starter – You need to use a sourdough starter that has been fed 4-24 hours ago. 

sourdough starter

Water – This helps to bring the dough together. 

Salt – Adds a little flavor. 

Bread flour – You can also use all-purpose flour if you wish. 

How To Make These Sourdough Ciabatta Rolls

Step 1

Begin by placing the water in a large mixing bowl. Add the salt and give it a brief stir.

Next up, you will want to introduce the sourdough starter and stir briefly until it’s well incorporated.

Step 2 

Now it is time to add the flour and stir until you have a wet, sticky dough ball.

sourdough ciabatta buns mixed dough

If needed, you can knead the dough briefly with your hands which will help to incorporate the flour fully. 

Step 3

Once ready, you can cover the bowl with a tea towel or cloth and let it rest for 30 minutes at room temperature.

Step 4

When the thirty minutes have passed, with wet hands, grasp one side of the dough, and pull it up and towards the center.

Then rotate the bowl a quarter turn and repeat the pulling and folding process on all the sides of the dough. Continue this pattern until you’ve gone full circle.

That makes one of the sets of stretches and folds. Cover the bowl and repeat this process three more times at roughly 30-minute intervals.

You will want to have turned the bowl a full circle.

Step 5 

When you have completed the full circle it is time for fermentation.

Transfer the dough to a straight-sided pan or dish, and cover it with a towel.

Allow the first rise at room temperature until the dough nearly doubles in volume. You are aiming for at least ¾ increase in size.

The exact time will vary based on your environment and the strength of your starter.

Typically, this takes around 4 hours, but be patient if it takes longer. Once it has risen sufficiently, cover the pan or dish with a lid if possible, or alternatively with a towel.

You will want to make sure it is wet to prevent drying out.

Transfer to the refrigerator and let the dough rest for 12-24 hours.

Step 6

The next day, remove the ciabatta dough from the fridge and take off the lid or remove the towel. Sprinkle the top of the dough generously with flour.

Then turn the dough out onto a floured work surface and gently pat it into a rectangular shape and then sprinkle more flour on top.

 sourdough ciabatta rolls shape rectangle

Using a bench scraper, cut the dough in half vertically and then horizontally, to create four small rectangles.

These will become your buns. 

rolls shape four pieces

Step 7

Line a baking sheet pan with a piece of parchment paper. With floured hands, transfer each rectangle to the prepared pan, gently pulling the dough outward.

Cover the pan with a towel and let it sit for one hour.


Step 8

Preheat the oven to 475ºF (245ºC).

Transfer the pan to the hot oven and bake for 10 minutes. Once the 10 minutes are up lower the oven temperature to 450ºF (232ºC), rotate the pan and bake for an additional 10 minutes. 

Step 9

Remove the pan from the oven and transfer the ciabatta rolls to a cooling wire rack.

Allow them to cool for 20 to 30 minutes before slicing and serving. 

Enjoy your homemade sourdough ciabatta buns!


Tips For The Best Results 

Like with most recipes, especially something quite technical like a sourdough recipe, there are some tips to help you get the best results. Here are some of the things to consider when making your sourdough ciabatta buns. 

  • When the fermentation period is completed you will start to shape the ciabatta buns. Be careful when shaping the sourdough bread. You don’t want to knock the air out of it and undo all the hard work. 
  • We have used the stretch and fold method but it does require you to be around for a couple of hours to do it. You can choose to knead the dough if you wish. You can use a dough hook on your stand mixer to make this easier. 
  • You need an active sourdough starter for this recipe that will have been fed 4-24 hours before starting this recipe. 
  • Double up the quantities to make more. This is ideal if you are feeding a crowd.  
  • Use a kitchen scale.

What To Serve With The Sourdough Ciabatta

You can make some incredible sandwiches with these ciabatta buns.

Stick with an Italian theme and enjoy a caprese-style chicken sandwich with mozzarella, chicken cutlet, and tomatoes, and spread a little pesto. Yum!

If you prefer your sandwich to be even softer, try to make a sourdough sandwich bread with milk.

These buns also serve as an excellent accompaniment to soups and casseroles, making them ideal for warming autumn and winter months.

I love to serve this ciabatta with any Italian soups.

Also perfect with salads, such as this delicious orange salad, or to serve with an eggplant caponata o parmigiana.

One of my favorite ways to enjoy this ciabatta bread is with olive oil and balsamic vinegar aged for a perfect easy appetizer. 

No matter how you use it, ciabatta rolls add a touch of sophistication and flavor to any dish.

Their light, airy texture soaks up other ingredients while providing a pleasant chew.

ciabatta buns halpved

Variations Of Sourdough Ciabatta Recipe

Make this gluten-free: The longer the fermentation period, the more time the gluten has to break down.

However, you can also use your preferred brand of gluten-free flour to make this safe to eat. 

Semolina: You can sprinkle some semolina on the top of the ciabatta rolls before baking for an extra-crusty crust.

Wholemeal: You can make wholemeal sourdough by using wholemeal flour in your sourdough starter. 

Make a loaf instead: Make one big loaf instead of smaller buns. That makes the perfect bread for bruschetta. 

Add olives or sun-dried tomatoes: You can add them after the first rise, believe me it is super delicious!


Store fresh loaves in a paper bag or a thin kitchen towel. Once cut, store in an airtight container.

They also freeze really well. Pop them in your freeze and allow them to defrost before enjoying. 


What makes ciabatta bread different?

It is a fermented Italian bread that develops a chewy texture. Ciabatta means “slipper”, deriving from the process of forming and baking two loaves without a mold or bread pan.

Is ciabatta bread healthy?

Like with any bread, they are a great way to get essential whole grains and fiber in your diet, but some would argue too much bread isn’t healthy. This fermented bread is healthier than some of the other breads you can consume. 

Easy Sourdough Ciabatta Rolls Recipe

sourdough ciabatta pintarest


Be sure to follow me on social media, so you never miss a post!

Facebook  Group | Pinterest 

simple sourdough ciabatta buns halved
Yield: 4 rolls

Sourdough ciabatta

With an open crumb texture on the inside and a crisp outer crust on the exterior, they are deliciously dipped into soups or casseroles, or simply made into a sandwich with your favourite filling. If you want to give homemade sourdough bread a try then this recipe will help you do it. 


  • 240 grams (about 1 cup) water
  • 6 grams (about 1⅓ teaspoons) salt
  • 70 grams (about 1/3 cup) active sourdough starter
  • 300 grams (about 2⅓ cups) bread flour


  1. Mix Ingredients: In a large bowl, combine water and salt. Stir in sourdough starter until well incorporated. Add flour and stir into a wet, sticky dough ball. Knead briefly if necessary.
  2. Rest: Cover the bowl with a kitchen towel and let rest for 30 minutes at room temperature.
  3. Stretch & Fold: With wet hands, grasp one side of the dough, and pull it up and towards the center. Rotate the bowl a quarter turn and repeat the process. Do this four times at 30-minute intervals.
  4. Bulk Fermentation: Transfer the dough to a straight-sided pan or dish and cover with a towel. Allow to rise at room temperature until it nearly doubles in size (typically 4 hours). Once risen, cover and refrigerate for 12-24 hours.
  5. Shape Buns: Remove dough from the fridge, and sprinkle with flour. Turn out onto a floured surface and pat into a rectangle. Cut into four small rectangles. With floured hands, transfer each to a parchment-lined baking sheet and gently pull outward.
  6. Second Rise: Cover the baking sheet with a towel and let rest for one hour.
  7. Bake: Preheat oven to 475ºF (245ºC). Bake for 10 minutes, lower the temperature to 450ºF (232ºC), rotate the pan and bake for another 10 minutes.
  8. Cool: Remove from oven and transfer to a cooling rack. Allow to cool for 20-30 minutes before slicing and serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 41676Total Fat: 129gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 68gCholesterol: 0mgSodium: 313mgCarbohydrates: 8744gFiber: 395gSugar: 33gProtein: 1220g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag thebellavita_blog

the bella vita logo blog

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe