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Bread making can be a tricky feat and even trickier to master, but that shouldn't put you off trying your hand at it. Chef and TikTok creator Andy Hearnden recently shared how you can craft the perfect ciabatta rolls with just a few ingredients.

Plus, it requires no special equipment to make. In a recent video, Andy said, "These ciabatta rolls are super easy to make and require no special equipment. They're light and fluffy on the inside, and lovely and crunchy on the outside. Perfect for sandwiches."

You only need a handful of ingredients to make the bread, most of which you'll already have in your kitchen cupboards. All you need is bread flour, salt, olive oil and dry yeast.

The recipe can also be made entirely by hand, so you won't need a speciality stand mixer with a dough hook. However, if you do have a stand mixer, you can use it for creating the dough.

As with any good bread recipe, you'll need a little bit of patience when resting and proving the rolls. Once all of the resting is done, the rolls only need 20 to 25 minutes of baking time in the oven.

Andy's video has been viewed over 446,400 times, receiving 22,100 likes and 70 comments. Trine commented: "Saw this, made it, ate it. Yammy."

Pete & Gerry's Eggs wrote: "That crunch is everything."

Another said, "Looks really delicious," while Joel agreed, "Excellent, thank you."

Below is the recipe for making your own ciabatta rolls at home.

Ingredients

• 600g (four cups) bread flour
• 475ml warm water (32°C/90°F)
• 12g (2½ tsp) cooking salt (kosher salt)
• 40ml (¼ cup) olive oil
• 7g (2¼ tsp) dry yeast
• Sea salt

Method

Prep and proof the dough. Place the yeast in a large bowl and mix it with water until it is dissolved.

Pour in the oil and add the flour and salt. Mix until just combined and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes.

Stretch and fold the dough. Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat four times until the dough is completely folded over itself.

Cover again with a tea towel and let it rest for another 20 minutes. Repeat this process three more times. After the fourth and final round of stretching and folding, let the dough rest for 20 minutes.

Preheat the oven to 220°C (428°F). Line two large baking trays with baking paper.

Turn the dough out onto a lightly floured work surface. Gently stretch out the dough to an even thickness and lightly flour the top.

Cut into eight rectangular portions and transfer to prepared trays, leaving space in between each one for rising and spreading. Cover lightly with a tea towel and leave for 30 minutes to proof.

Uncover and bake the rolls for 20 to 25 minutes, until golden. Transfer the rolls from the tray to a wire rack to cool before slicing open.