3 Hour Ciabatta and Summer Roll Recipe

4 min read

3 Hour Ciabatta and Summer Roll Recipe

Who doesn’t love fresh and hot ciabatta that’s come straight out of the oven? Nothing beats a delicious homemade bread roll with olive oil and glass of wine. We have a lovely and simple recipe that will help you make a super light and fluffy ciabatta. It’s so good it’s better than focaccia! To add some extra flare to your freshly baked bread, we have created a beautiful summer roll recipe. The roll is filled with lettuce and layers of thinly sliced mortadella, garlic, and Dijon. It’s simple yet so flavourful without making you feel heavy afterwards.


So, put your apron on and let’s begin baking! Before you start, let’s get prepped on the ingredients.

For the Ciabatta

  • 400g Bread Flour (00 works too)
  • 350g Warm Water (about 42C)
  • 4g Instant Dry Yeast
  • 5g Salt
  • Extra Virgin Olive Oil

For the Summer Roll

  • 150g Mortadella
  • Dijon Mustard
  • Toum (Garlic Dip)
  • Red Onion (Optional, but gives a nice sweetness)
  • 2 Iceberg Lettuce Leaves or 4 Cos Leaves
  • Olive Oil
  • Salt & pepper
  • Baking paper

 

Cooking Instructions

1. Firstly, weigh your yeast and salt in a large bowl, then pour in your warm water and stir until dissolved.

2. Add your flour and mix with wooden spoon or bread scraper until the flour is no longer present (I like to use the bread scraper as you only need the one tool. With this tool I use in a chopping and scraping motion to combine the ingredients). Once combined it should look like a sticky uneven blob.

3. Drizzle extra virgin olive oil around the outside of the dough and use the scraper to loosen the dough from the bowl.

4. Cover and rest for 30 minutes in a warm spot (Either in the sun or in a switched off pre-warmed oven in the winter).

5. After resting, fold the dough 4 times from one end to the other to form a rough square and flip.

6. Cover and rest for 30 min and repeat another 2 times (it’ll get airier after each fold, and you’ll find the dough becomes smoother and elastic).

7. On the last fold, pre-heat oven to the highest temp (do make sure your dough isn’t resting inside! 🙈).

8. Turn your dough onto a floured surface with the side facing you, then loosely stretch and fold the dough to the centre and lightly tap down (it’s a sticky dough so it’ll stick quite easily). Repeat on opposite end so you get a rectangle like shape.

9. Gently cut the dough into quarters. Roll the cut side into the flour and lightly dust off excess. Then place the cut side facing up on a baking tray.

10. Place into the oven and bake for roughly 12/14min (turn halfway if needed). I like to also spray the bottom of the oven with water to produce some steam to help give it a lighter crispier crust.

11. Take out of the oven and let cool. We recommend pairing the bread with olive oil and balsamic. 

If you want something a little more filling, follow the next steps for the summer roll.

1. Grab a roll of baking paper and cut a piece to the length of about 40cm.

2. Wash and pat dry your lettuce. If you're using iceberg, later the leaves on-top of each other, then roll up and slice as thin as possible (this will help the lettuce stay together better without falling off the sandwich). Then set aside.

3. Thinly sliced a 1/4 of a red onion lengthwise, soak in ice cold water to help remove the spiciness.

4. Slice your ciabatta in half and place onto the centre of your sheet of baking paper. Lather one side generously with the garlic dip and the other with Dijon mustard.

5. Loosely fold your mortadella into quarters and place onto the bottom half of the ciabatta, add your thinly sliced onions, mortadella and lettuce. Add a drizzle of extra virgin olive oil on top, some salt and pepper, then the top half of the ciabatta.

6. Grab both ends of the baking sheet and bring it together, above your sandwich. Fold over each other about 1cm, make sure to crease the sheet, then keep folding down tightly in a rolling motion until your sandwich is pressed tightly together. Grab the right end of the sandwich, push down, and fold the ends into the centre to create a triangle (think wrapping a gift) then fold that triangle down, tucking it under the sandwich. Repeat on other side.

7. Now your sandwich will stay in place. Cut in half. Enjoy on your own for a refreshing summer lunch with a glass of white? Bubbles? Or share with a friend on a nice picnic by the ocean.

 

Wine Pairing

We recommend pairing the sandwich with our 2021 Impressionist Pinot Grigio

 

Meet The Chef!

Meet our beautiful chef, Amy Edstein! Amy is the recipe and content creator from Feeding the Edstein's. Amy is a Sydney based mum who loves to cook what she craves and share her love for food. You’ll find her sharing her daily cooking adventures on social media, with plenty of tips and tricks along the way to get you inspired. If she’s not cooking up a 3 course meal that’ll make your mouth water, you’ll definitely find her dining out at the best local food spots. Be sure to check out her stories and give her follow on Instagram @feedingtheedsteins. Don’t be afraid to drop her a DM or just say hi. 

 



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