Gluten Free Rosemary-Sea Salt Ciabatta Rolls
These rolls are super easy to make and only require a single proof time. You can leave out the rosemary for a plain gluten free bread roll, or add sun dried tomatoes and olives for a different twist!
Makes 8 rolls
1 ¼ -ounce packet (8 grams) active dry yeast plus ¼ cup (70 ml) warm water
2 tsp (12 grams) sugar
2 tbsp (24 ml) extra-virgin olive oil, plus more for brushing and serving
2 1/2 cups (380 grams) Tuscany Blend, plus more for dusting
2 tbsp dried rosemary
1 tsp fine salt
½ tsp kosher salt
Freshly ground pepper
1 cup (280 ml) warm water
Heat: Preheat the oven to 400 degrees F. Brush 2 baking sheets with olive oil and set aside.
Mix: In the bowl of a stand mixture with the paddle attachment, combine the yeast, sugar and ¼ cup warm water. Let sit until foamy, about 5 minutes. Add 1 tbsp olive oil, Tuscany Blend, 1 tbsp rosemary, the fine salt and 1 cup warm water and mix on medium speed until dough is fully mixed. The dough should feel soft and moist but not sticky like a batter. Add more flour if necessary. You can refrigerate the dough for an hour to make it firmer and easier to shape.
Proof and Shape: Lightly flour your work surface with Tuscany Blend or rice flour and shape the dough into a ball. Place it in an oil coated bowl and cover with plastic wrap or a towel. Let sit in a warm place (75-85°F) until it doubles in size for about 1 hour. Generously flour a work surface and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough and shape into a round ball, knot, or any other desired shape. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled in size, about 1 hour.
Bake: Brush the top of the dough with the remaining 1 tbsp olive oil and sprinkle with the kosher salt and the remaining ½ tbsp rosemary. Bake the loaves for 20 minutes, or until golden brown. Transfer to a rack to cool. Serve with olive oil and balsamic vinegar seasoned with pepper.