Ciabattine
Ciabattine are small Italian bread rolls made with strong bread flour, pasta flour, olive oil and a hint of semolina. The Thermomix TM7 mixes and kneads the wet dough evenly, giving these mini ciabattas their airy crumb and crackly crust. Ideal as a side with soup, for bruschetta or filled as lunch rolls, baked fresh from your own kitchen.
About this recipe
Ciabattine Thermomix TM7 — small, airy Italian rolls with a crackly crust — are among the most rewarding bread recipes you can make with an all-in-one kitchen machine. The dough brings together strong bread flour and fine pasta flour, giving these mini ciabattas their characteristic open crumb and tender bite, while a touch of extra virgin olive oil keeps them soft inside. Because the dough is quite wet and sticky, it is exactly the kind of preparation where the Thermomix TM7 shines: the yeast, sugar and water are combined evenly in seconds, and the machine kneads the dough consistently so your hands and worktop stay clean. Semolina on the tray adds a lovely crunch and a bakery-style finish. Serve these ciabattine warm alongside soup, split them for bruschetta, or fill them with mozzarella and pesto for a quick lunch. Searching for homemade bread recipes with real Italian flavour? This one belongs in your weekly baking routine.
Preparation tips
- Because this dough is high in hydration, use a well-floured or semolina-dusted surface and a dough scraper when shaping the ciabattine; handle the dough gently so the air bubbles stay intact for an open crumb.
- Let the shaped rolls prove on a baking tray lined generously with semolina until visibly puffed and wobbly. A hot oven with a small dish of water creates the steam needed for a crackly, bakery-style crust.
- For a flavour twist, fold in chopped rosemary or olives before the final proof, or brush the baked ciabattine with extra virgin olive oil and sprinkle with coarse sea salt for an extra savoury finish.
- For a flavour twist, brush the baked rolls with olive oil and sea salt, or knead chopped rosemary into the dough.
Recipe variations
- Herb and olive version: fold pitted green olives and chopped rosemary through the dough after the Thermomix kneading step for a Mediterranean ciabattine, perfect with an Italian antipasti platter.
- Festive garlic-butter ciabattine: split the baked rolls, fill with garlic-softened butter and parsley and briefly warm them in the oven — an irresistible side for Christmas dinner or a family barbecue.
Thermomix TM7 Benefits
- Yeast, sugar and water are blended evenly by the TM7 , activating the dried yeast instantly for a lively ciabattine dough. [Multi-Function]
- Kneading the wet bread and pasta flour dough in the Thermomix keeps your hands clean while developing the gluten needed for an airy crumb. [Easy Cleanup]
- The built-in scale weighs the strong bread flour directly into the mixing bowl to the gram, ensuring consistent dough hydration every bake. [Built-in Scale]
- The Varoma gently steams the proved rolls for a few minutes, keeping the ciabattine crust soft and flexible for sandwiches. [Time Savings]
- Heating the water to the ideal yeast temperature in the mixing bowl removes all guesswork, so the dough always rises reliably. [Temperature Control]
Ingredients
- extra virgin olive oil
- dried instant yeast
- sugar
- water
- strong white bread flour
- pasta flour
- fine sea salt
- fine semolina