Ciabatta Rolls with Rosemary

(adapted from the Panini Express cookbook by Daniel Leader and Lauren Chattman)

3/4 cup plus 1 tbsp. tepid water (70 to 78 degrees)
1 tsp. instant yeast
1 1/2 cups plus 2 tbsp. unbleached all purpose flour
3/4 tsp. sea salt or kosher salt
3/4 tsp. granulated sugar
2 1/2 tbsp. olive oil, plus more for oiling the pan and brushing the rolls.

Pour the water into the bowl of a stand mixer fitted with a dough hook. Add yeast, flour, salt, sugar and olive oil and stir with a rubber spatula just long enough to blend into a dough. With the dough hook, mix the dough on low speed (2 on a KitchenAid mixer) for 3 minutes. Turn the speed to medium-high (8 on a KitchenAid) for another 8 minutes until the dough becomes smooth and elastic and collects on the hook. At this point, your mixer may try to 'walk' - so keep an eye on it.

Oil a 7 x 11 inch baking dish. Scrape the dough into the dish and pat it with oiled fingers to flatten. Let it rest for 5 minutes then use your lightly oiled fingers to push and stretch it across the bottom of the dish. Cover with plastic wrap and let the dough rise in a warm, draft-free spot until doubled in volume.

Lightly oil a baking sheet. Uncover the dough and invert onto the baking sheet. Using kitchen shears, cut the dough into 6 equal pieces and shape into rolls, 3 inches apart on the baking sheet.

Using 4 short glasses upside down at the corners of the baking sheet, use saran wrap as a cover to tent the rolls and keep them moist. Let them rise for another 40 minutes until expanded by 50%.

Preheat oven to 475 degrees. Remove the plastic wrap and glasses and bake the rolls for about 20 minutes until golden brown. Brush the hot rolls with olive oil. Let cool completely on the baking sheet before slicing with a sharp serrated knife.