¼ cup (60 grams) water, room temperature (70°F/21°C)
1/16 teaspoon instant yeast (a pinch)
Dough:
½ cup (120 grams) water, room temperature (70°F/21°C)
1 tablespoon (14 grams) extra-virgin olive oil
1½ cups (191 grams) bread flour
1 tablespoon (7 grams) dried minced onion
1½ teaspoons (4.5 grams) kosher salt
1 teaspoon (1 gram) chopped fresh rosemary
1 teaspoon (1 gram) chopped fresh oregano
¾ teaspoon (2.25 grams) instant yeast
Topping:
3 tablespoons (42 grams) unsalted butter, room temperature
3 tablespoons (42 grams) extra-virgin olive oil
2 small cloves garlic (4 grams), minced (about 1½ teaspoons)
¾ teaspoon (2.25 grams) kosher salt
4 teaspoons (6 grams) chopped fresh parsley
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh oregano
¼ teaspoon crushed red pepper (optional)
Instructions
For poolish: In a small bowl, stir together flour, ¼ cup (60 grams) room temperature water, and yeast by hand until well combined and no dry spots remain, scraping sides of bowl as needed. Cover bowl with plastic wrap; let stand at room temperature for 8 to 12 hours. (Mixture should be ripe and bubbly.)
For dough: In the bowl of a stand mixer fitted with the paddle attachment, place ½ cup (120 grams) room temperature water and oil. Add poolish, flour, onion, salt, rosemary, oregano, and yeast. Beat at low speed for 4 minutes. (Dough will still be rough but combined and elastic.) Scrape sides of bowl and paddle. Increase mixer speed to medium-low; beat until dough pulls mostly away from sides of bowl and forms a mostly smooth ball around paddle, 2 to 4 minutes, stopping frequently to scrape sides of bowl and paddle.
Oil a medium bowl. Place dough in bowl; cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)
Cut 4 (5-inch) squares of parchment; place on 1 tray, and generously dust with flour.
On a lightly floured surface, turn out dough, and gently shape into a roughly 7 x 6-inch rectangle; dimple surface with fingertips. Using a bench scraper, cut dough into 4 (3½ x 3-inch) pieces; transfer portions to prepared parchment squares. Gently re-stretch each portion of dough into a more squared shape (about 3½ x 3 inches), if necessary. Dimple surface again with fingertips.
Cover rolls with a greased sheet of plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough holds an indentation when poked, 7 to 10 minutes.
Carefully remove preheated tray from oven, and place on a wire rack. Using parchment to help support, carefully and quickly turn rolls onto preheated tray about ½ to 1 inch apart in center. Place tray on lower rack of oven. Press Start.
Bake for 18 minutes until golden brown and crusty. Carefully transfer rolls to a wire rack; let cool completely.
For topping: In a small microwave-safe bowl, combine butter, oil, garlic, and salt. Heat on high in 10-second intervals, stirring between each, until butter is melted. Stir in parsley, rosemary, oregano, and red pepper (if using).
Using a serrated knife, cut cooled loaves in half lengthwise. Brush butter-herb mixture evenly onto cut sides of ciabatta until mixture is all used up. Place loaves back together with cut sides touching. Place on a clean tray. Set SHARP SuperSteam+™ Built-In Wall Oven (SSC2489DS) to Convection Bake/Preheat/1 Tray/325°F/10 minutes/Start. When oven is preheated, place tray on lower rack of oven. Press Start.
Bake for 10 minutes until warmed through and toasted. Serve immediately.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/onion-herb-ciabatta-rolls/