Herbed Focaccia Rolls with Tomato and Onion Toppings
Indulge in these delectable herbed focaccia rolls, perfect for your next gathering or as a delightful addition to any meal. This recipe offers a wonderful blend of flavors, featuring a light and airy dough enriched with a hint of olive oil and a mix of fragrant herbs. The key to achieving that coveted lacy texture and chewy crust lies in the overnight refrigeration, allowing the rolls to develop complex flavors. For added taste, thinly sliced tomatoes can be arranged atop the rolls, creating a burst of freshness, while crispy caramelized onions can elevate them even further. Whether you enjoy them as a side or stuffed for a hearty sandwich, these focaccia rolls will impress everyone at your table. Give them a try and experience the joy of home-baked goodness!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
warm water
1 1/4 cups (Warm to about 110°F (43°C))
active dry yeast
1 tablespoon (Sprinkled over warm water)
olive oil
1/4 cup (Divided into 2 tablespoons and 2 tablespoons for brushing)
salt
2 teaspoons (To be whisked into the yeast mixture)
basil
1 teaspoon (Divided into 1/2 teaspoon for the dough and the rest for brushing)
thyme
1 teaspoon (Divided into 1/2 teaspoon for the dough and the rest for brushing)
rosemary
1 teaspoon (Divided into 1/2 teaspoon for the dough and the rest for brushing)
all-purpose flour or bread flour
3 1/2 cups (approx.) (Add flour until a soft dough is formed)
red or yellow tomatoes
1-2 (to taste) (Thinly sliced for topping)
onion
1 (to taste) (Thinly sliced and caramelized for topping)
Instructions
1
In a large mixing bowl, pour in the warm water and sprinkle the active dry yeast over the top. Allow it to stand undisturbed for about 10 minutes, or until frothy.
2
Whisk in 2 tablespoons of olive oil, the salt, and 1/2 teaspoon each of basil, thyme, and rosemary into the yeast mixture until well combined.
3
In a separate bowl, combine the remaining 2 tablespoons of olive oil with the remaining herbs. Set aside for later use.
4
Gradually add 3 cups of flour to the yeast mixture, stirring until a soft dough forms. Transfer the dough to a floured surface and knead for 10 to 15 minutes, adding more flour as necessary, until the dough is smooth and elastic.
5
Lightly oil a large bowl, place the kneaded dough inside, and turn to coat. Cover with plastic wrap and let it rise in a warm, draft-free area until it doubles in size, approximately 2 hours.
6
Prepare a baking sheet by greasing it lightly and setting it aside.
7
Once the dough has risen, punch it down to release any air, then divide it into 12 equal portions. Shape each portion into a bun by rolling, pinching, and tucking the edges underneath.
8
Place the formed buns onto the prepared baking sheet, covering them loosely with plastic wrap. Refrigerate for 12 to 24 hours to develop flavors.
9
When ready to bake, remove the buns from the refrigerator and let them come to room temperature for about an hour.
10
Preheat your oven to 400°F (200°C).
11
Brush the tops of each roll with the prepared olive oil and herb mixture. If desired, top the rolls with slices of red or yellow tomatoes and sprinkle with caramelized onions.
12
Bake in the preheated oven for about 25 minutes, or until the rolls are golden and sound hollow when tapped on the bottom.
13
Allow the rolls to cool slightly before serving and enjoy them fresh out of the oven!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these focaccia rolls?
These rolls feature a blend of olive oil and fragrant herbs including basil, thyme, and rosemary.
How many rolls does this recipe make?
The recipe is designed to produce 12 equal-sized portions.
What type of yeast is required for this recipe?
This recipe requires one tablespoon of active dry yeast.
How long should the yeast sit in the warm water?
The yeast should stand undisturbed for about 10 minutes, or until it becomes frothy.
What is the ideal water temperature for activating the yeast?
The water should be warmed to approximately 110 F (43 C).
Which specific herbs are used in the dough?
The dough uses dried basil, thyme, and rosemary.
How long should I knead the focaccia dough?
You should knead the dough for 10 to 15 minutes until it is smooth and elastic.
How long is the initial rise time for the dough?
The dough should rise in a warm, draft-free area for approximately 2 hours or until it doubles in size.
Why is the dough refrigerated for 12 to 24 hours?
Overnight refrigeration allows the rolls to develop complex flavors and achieve a lacy texture and chewy crust.
What should I do after removing the dough from the refrigerator?
Let the buns sit at room temperature for about one hour before baking.
What is the recommended oven temperature for baking?
The oven should be preheated to 400 F (200 C).
How long do the rolls need to bake?
Bake the rolls for approximately 25 minutes.
How can I tell if the focaccia rolls are finished baking?
The rolls are done when they are golden and sound hollow when tapped on the bottom.
What toppings can be added to the rolls?
Suggested toppings include thinly sliced red or yellow tomatoes and caramelized onions.
How much olive oil is used in the dough and for brushing?
A total of 1/4 cup of olive oil is used, divided equally between the dough and the herb mixture for brushing.
What kind of flour works best for these rolls?
You can use either all-purpose flour or bread flour for this recipe.
How much flour is typically needed?
Approximately 3 1/2 cups of flour are needed to form a soft dough.
How do you shape the dough into buns?
Divide the dough into 12 pieces and shape each by rolling, pinching, and tucking the edges underneath.
Do I need to grease the baking sheet?
Yes, the baking sheet should be lightly greased before placing the rolls on it.
How are the herbs divided between the steps?
Use 1/2 teaspoon of each herb in the dough and save the rest for the oil mixture used for brushing.
Can I use different colored tomatoes?
Yes, the recipe suggests using red or yellow tomatoes for a burst of color and freshness.
Is the dough covered during the rise?
Yes, the dough should be covered with plastic wrap during both the initial rise and the refrigeration period.
What is the texture of these focaccia rolls?
They have a light and airy dough with a chewy crust and a lacy interior.
When should the olive oil and herb mixture be applied?
Brush the tops of each roll with the mixture just before putting them into the oven.
Can these rolls be used for sandwiches?
Yes, they are excellent when stuffed for a hearty sandwich or served as a side dish.
What should I do with the dough after the first rise?
Punch the dough down to release any air before dividing it into portions.
How much salt is included in the recipe?
The recipe calls for 2 teaspoons of salt to be whisked into the yeast mixture.
Should the herbs be fresh or dried?
The recipe specifies using dried basil, thyme, and rosemary.
How are the onions prepared?
The onions should be thinly sliced and caramelized before being used as a topping.
Should the rolls be served immediately?
They are best enjoyed fresh out of the oven after cooling slightly.