Prepare the Dough (1 hour rise time):

1. In a small cup, dissolve the instant yeast in lukewarm water and stir to mix. Let it sit for 2 minutes until it starts to bubble and develop a yeasty aroma.
2. In a large bowl, combine the flour and salt. Pour in the yeast mixture and whisk until fully combined, scraping down the sides of the bowl. The mixture should be very sticky and wet with an 80% hydration ratio (flour to water).
3. Cover the bowl with plastic wrap and let it sit at room temperature for 1 hour. Note: A warmer room temperature will speed up the fermentation process.

Stretch and Fold the Dough (1.5 hour rise time):

4. Wet your hands to make handling the dough easier. Stretch and fold the dough by pulling the edges into the center, one edge at a time. This should take less than a minute. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
5. Repeat the stretch-and-fold step two more times, with 30-minute resting periods between each round. After 3 rounds of stretch and folds, the dough should rise and approximately double in size.

Shape the Dough (40 minutes rise time):

6. Transfer the dough to a floured surface. The dough will still be sticky—this is normal. Sprinkle a little flour on the dough and gently shape it into a rectangle by pulling the dough from underneath. Be careful not to press too hard to avoid deflating the air bubbles.
7. Roll the dough into a log and press the edge to seal. Divide the log into 4–5 equal pieces and place each piece at least 2 inches apart on a well-floured surface. Let the dough rest for 40 minutes for the final proofing.

Bake the Ciabatta Rolls:

8. Carefully transfer each piece of dough onto a parchment-lined 8×12-inch baking tray. Dust the dough with flour to make handling easier.
9. Fill a baking pan with water and place it on the bottom rack of your oven. Preheat the oven to 420°F (215°C), allowing it to fill with steam from the water.
10. Once the oven is preheated, place the baking tray with the dough into the oven. Spray some water over the dough immediately to create more steam. Bake for 20 minutes.
11. Let the ciabatta rolls cool for 20 minutes. To check if the rolls are done, tap the bottom of one roll with your finger—it should sound hollow.