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Ciabatta Rolls with Rosemary: makes about 10
12 fl oz (350ml) water
2 tblsp olive oil
1 lb 2 oz (5oog) strong plain white flour
1 tsp. salt
1 tsp. gran. sugar
1 tsp. fast acting dried yeast
1 tblsp. finely chopped fresh rosemary
milk for glazing
Note: Some bread making machines need the water putting in the pan first, others want the yeast in first so use the ingredients in the order specified in the instruction book.
Add the sugar and salt to the flour, and put the water, flour and yeast in the pan (see above note). Set to Dough setting and press Start.
Grease and flour two baking sheets and preheat the oven to 200C, 4ooF, Gas 6
When the dough cycle is completed, remove and knock back lightly on a floured surface then knead the rosemary into the dough.
Divide into 10 equal portions and shape each into a round or oval. Place, well spaced apart, on the baking sheets and flatten the dough slightly. Cover and leave in a warm place to rise until doubled in size (about half an hour).
Brush the tops of the rolls with milk and dust with flour. Bake for about 20 minutes until golden and (the usual test with bread) sound hollow when the base is tapped.
Cool on a wire rack. Best served warm.
Variations: Omit the rosemary and add some chopped sun-dried tomatoes (use the oil from the tomato jar instead of the olive oil). Or add some chopped pitted black olives.
Sprinkle Parmesan cheese over the rolls instead of dusting with flour.
If you wish to make Focaccia, then divide the above dough into two and shape each half into a round flat bread about 1" (2.5cm) thick and about 6 1/4" (16cm) wide. Place each one on a baking sheet, cover and leave until doubled in size.
Using your fingertips, make dents all over the dough, brush with olive oil and bake in the oven (same temperature as the rolls) for about 25 minutes until golden. Cool on a wire rack. Serve by either tearing off chunks or slice into wedges. Again best served warm.