No-Knead Ciabatta Rolls with Fresh Vegetable and Cheese Filling
No-Knead Ciabatta Rolls with Fresh Vegetable and Cheese Filling
Ingredients
For the Ciabatta Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water, 105-115°F
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil, divided
- 1/4 cup all-purpose flour, as needed, for dusting
For the Filling
- 4 ounces feta cheese, crumbled or thinly sliced
- 2 ripe tomatoes, sliced
- 1 cucumber, thinly sliced
Instructions
- 1
In a large rectangular glass baking dish (approximately 9x13 inches), sprinkle the active dry yeast over the warm water. Let it sit for 5 minutes until the yeast activates and becomes foamy.
⏱️ 5 min
- 2
Add the all-purpose flour and kosher salt to the dish with the yeast mixture. Stir briefly with a spatula until just combined and no dry spots of flour remain. The dough will be very wet, shaggy, and sticky.
⏱️ 5 min
- 3
Cover the dish tightly with plastic wrap. Let the dough rise at room temperature for 12 to 18 hours, or until it has significantly expanded, is bubbly, and jiggly.
- 4
After the first rise, gently pour 1 tablespoon of olive oil over the risen dough. With a wet spatula, gently fold the dough over itself 8-10 times within the dish, rotating the dish as you go. This helps develop gluten without kneading. Re-cover the dish and let the dough rest for 30 minutes.
⏱️ 5 min
- 5
Repeat the folding process: pour the remaining 1 tablespoon of olive oil over the dough, and gently fold it over itself 8-10 times with a wet spatula. Re-cover the dish and let it rest for another 30 minutes.
⏱️ 5 min
- 6
While the dough is resting for the second time, preheat your oven to 450°F. Place a baking sheet lined with parchment paper on a middle rack in the oven to preheat as well.
⏱️ 15 min•🌡️ 450
- 7
Heavily flour a wooden cutting board or a clean counter with about 1/4 cup of all-purpose flour.
⏱️ 2 min
- 8
Carefully invert the risen dough onto the floured surface. Dust the top of the dough with more flour.
⏱️ 3 min
- 9
Using a dough scraper, gently cut the large dough mass into 6 rectangular or oblong portions. Avoid overhandling the dough to maintain its airy structure.
⏱️ 5 min
- 10
Carefully transfer the dough portions to the preheated baking sheet, leaving space between them. Bake for 20-25 minutes, or until the rolls are beautifully golden brown and have a crisp crust.
⏱️ 25 min•🌡️ 450
- 11
Remove the ciabatta rolls from the oven and let them cool on a wire rack for at least 15 minutes before slicing. This allows the internal structure to set.
⏱️ 15 min
- 12
Slice the cooled ciabatta rolls horizontally. Fill each roll with crumbled or sliced feta cheese, fresh tomato slices, and thinly sliced cucumber. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Ciabatta Rolls with Fresh Vegetable and Cheese Filling
Ingredients
For the Ciabatta Dough
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water, 105-115°F
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil, divided
- 1/4 cup all-purpose flour, as needed, for dusting
For the Filling
- 4 ounces feta cheese, crumbled or thinly sliced
- 2 ripe tomatoes, sliced
- 1 cucumber, thinly sliced
Instructions
- 1
In a large rectangular glass baking dish (approximately 9x13 inches), sprinkle the active dry yeast over the warm water. Let it sit for 5 minutes until the yeast activates and becomes foamy.
⏱️ 5 min - 2
Add the all-purpose flour and kosher salt to the dish with the yeast mixture. Stir briefly with a spatula until just combined and no dry spots of flour remain. The dough will be very wet, shaggy, and sticky.
⏱️ 5 min - 3
Cover the dish tightly with plastic wrap. Let the dough rise at room temperature for 12 to 18 hours, or until it has significantly expanded, is bubbly, and jiggly.
- 4
After the first rise, gently pour 1 tablespoon of olive oil over the risen dough. With a wet spatula, gently fold the dough over itself 8-10 times within the dish, rotating the dish as you go. This helps develop gluten without kneading. Re-cover the dish and let the dough rest for 30 minutes.
⏱️ 5 min - 5
Repeat the folding process: pour the remaining 1 tablespoon of olive oil over the dough, and gently fold it over itself 8-10 times with a wet spatula. Re-cover the dish and let it rest for another 30 minutes.
⏱️ 5 min - 6
While the dough is resting for the second time, preheat your oven to 450°F. Place a baking sheet lined with parchment paper on a middle rack in the oven to preheat as well.
⏱️ 15 min•🌡️ 450 - 7
Heavily flour a wooden cutting board or a clean counter with about 1/4 cup of all-purpose flour.
⏱️ 2 min - 8
Carefully invert the risen dough onto the floured surface. Dust the top of the dough with more flour.
⏱️ 3 min - 9
Using a dough scraper, gently cut the large dough mass into 6 rectangular or oblong portions. Avoid overhandling the dough to maintain its airy structure.
⏱️ 5 min - 10
Carefully transfer the dough portions to the preheated baking sheet, leaving space between them. Bake for 20-25 minutes, or until the rolls are beautifully golden brown and have a crisp crust.
⏱️ 25 min•🌡️ 450 - 11
Remove the ciabatta rolls from the oven and let them cool on a wire rack for at least 15 minutes before slicing. This allows the internal structure to set.
⏱️ 15 min - 12
Slice the cooled ciabatta rolls horizontally. Fill each roll with crumbled or sliced feta cheese, fresh tomato slices, and thinly sliced cucumber. Serve immediately and enjoy!
⏱️ 5 min