TABLE OF CONTENTS
Focaccia Rolls Recipe
EMAIL THIS RECIPE
Enter your email and I’ll send this directly to you.
Plus you’ll get new recipes from me every week!
Ingredients
- 4 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 2 cups warm water 90-100°F
- 6 Tbsp olive oil divided
- Optional toppings: flaky salt herbs, cherry tomatoes, olives
Instructions
- In a large bowl, whisk together 4 cups flour, 2 tsp instant yeast, and 2 tsp 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 Tbsp 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 Tbsp 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 Tbsp 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.
Need More Substitutions? Discuss With AI:
Nutrition
Calories: 330kcalCarbohydrates: 49gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 587mgPotassium: 96mgFiber: 2gSugar: 0.2gVitamin C: 0.01mgCalcium: 13mgIron: 3mg
Tried this recipe?Let us know how it was!
Want To Save This Recipe?
Share your email & we’ll send it over! PLUS, you’ll get new recipes from us weekly
