4 Serves
85 Mins
Prepare the dough by mixing flour, water, yeast, and salt, then allow it to proof until doubled in size.
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ItalianVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
32 µg / 400 µgCalcium
27 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
5 mg / 420 mgPhosphorus
36 mg / 1,250 mgPotassium
25 mg / 4,700 mgSodium
806 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Shape the dough into individual rolls and place them on a baking sheet to rest.
Bake the ciabatta rolls in a preheated oven until golden brown and crusty.
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Italian