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Focaccia Rolls Recipe
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Ingredients
- 4 cups all-purpose flour
- 2 teaspoon instant yeast
- 2 teaspoon salt
- 2 cups warm water 90-100°F
- 6 tablespoon olive oil divided
- Optional toppings: flaky salt herbs, cherry tomatoes, olives
Instructions
- In a large bowl, whisk together 4 cups flour, 2 teaspoon instant yeast, and 2 teaspoon salt until evenly combined.
- Add 2 cups warm water and mix with a wooden spoon or your hands until a sticky, shaggy dough forms with no dry flour visible. Cover bowl tightly with plastic wrap and let rise for 30 minutes.
- Perform your first set of stretch and folds: grab one corner of the dough, pull up as high as it will stretch without tearing, then fold it over to the opposite side. Rotate bowl 90 degrees and repeat 7 more times for a total of 8 folds. Cover and let rise 30 minutes.
- Repeat the stretch and fold process two more times at 30-minute intervals (you’ll do 3 sets total over 90 minutes). The dough will become smoother and more elastic with each set.
- Turn dough onto a generously floured surface and divide into 8 equal pieces (about 4 oz each). Working with one piece at a time, shape into tight balls by tucking edges underneath and pinching at the bottom.
- Drizzle 2 tablespoon olive oil onto a parchment-lined baking sheet, spreading to coat. Place dough balls on sheet with space between them, spray or brush tops with oil, and cover loosely with plastic wrap. Let rise 1 hour or until doubled in size and puffy.
- Preheat oven to 425°F. Drizzle rolls with remaining 4 tablespoon olive oil, then use your fingertips to press firmly into each roll, creating deep dimples across the surface. Add any desired toppings.
- Bake 25-30 minutes until golden brown on top and bottom. Transfer to a wire rack and cool at least 10 minutes before serving.
Notes
Pro Tips: The dough will be very sticky at first, which is normal and creates the signature open crumb. Resist adding extra flour. For extra flavor, replace 1 tablespoon olive oil in the dough with rosemary-infused oil.
Storage: Store leftover rolls in an airtight container at room temperature for 2 days or freeze for up to 3 months. Reheat in a 350°F oven for 5 minutes.
Substitutions: Bread flour can replace all-purpose flour for a chewier texture. Active dry yeast works too, just increase rise times by 15-20 minutes.
Troubleshooting: If rolls spread too much during final rise, your dough balls weren’t shaped tightly enough. If dimples spring back, let rolls rise 15 more minutes before baking.
Nutrition
Calories: 330kcalCarbohydrates: 49gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 587mgPotassium: 96mgFiber: 2gSugar: 0.2gVitamin C: 0.01mgCalcium: 13mgIron: 3mg
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