Focaccia Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g instant dried yeast (or 15g fresh yeast)</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">20g granulated sugar</li><li class="ingredients-single-item">60ml extra virgin olive oil, plus extra for coating and topping</li><li class="ingredients-single-item">300ml lukewarm water</li><li class="ingredients-single-item">2 tbsp fresh rosemary, chopped</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 1 tbsp dried)</li><li class="ingredients-single-item">1 tbsp flaky sea salt</li><li class="ingredients-single-item">Optional: 1 tbsp garlic, finely minced</li><li class="ingredients-single-item">Optional: 100g cherry tomatoes, halved, or olives</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine the bread flour, instant yeast, salt, and sugar. Keep the salt and yeast on opposite sides of the bowl initially, as direct contact with salt can inhibit yeast activity. Make a well in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Pour the lukewarm water and 40ml of the olive oil into the well. Using a wooden spoon or the dough hook attachment on low speed, mix until a shaggy dough forms. The dough will seem quite wet and sticky - this is exactly what we want for a light, airy focaccia with plenty of those signature air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes by hand on a lightly floured surface or 5-6 minutes in a stand mixer. You're looking for a smooth, elastic dough that's still slightly tacky but doesn't stick to your fingers excessively. The dough is ready when you can stretch a small piece thin enough to see light through it (the "windowpane test").</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly oil a large bowl with olive oil, place the dough inside, and turn to coat. Cover with a damp tea towel or plastic wrap and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. The slow rise allows the gluten to develop properly and creates a more flavorful dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line a large baking tray with parchment paper and drizzle with 1 tablespoon of olive oil. Once the dough has doubled, gently tip it onto a lightly floured surface. Try not to knock out too much air - those bubbles will create the characteristic open crumb structure of good focaccia.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the dough into 12 equal pieces (about 75-80g each). You can use a dough scraper and kitchen scale for precision. Work with one piece at a time, keeping the others covered to prevent drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Shape each piece into a ball by folding the edges into the center and then rolling it gently on the work surface with a cupped hand to create tension on the surface. Place the balls on the prepared baking tray, leaving about 2cm between each roll to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cover the rolls with oiled plastic wrap or a damp tea towel and let them rise for another 30-45 minutes until puffy and nearly doubled again. Meanwhile, preheat your oven to 220°C (200°C fan/gas 7).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once the rolls have risen, gently press your fingertips deeply into each roll to create the classic dimpled surface of focaccia. Don't be shy – press almost to the bottom without breaking through. These dimples will catch the olive oil and create the signature focaccia texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Drizzle the remaining olive oil generously over the rolls, making sure some pools in the dimples. Sprinkle with the chopped rosemary, thyme, flaky sea salt, and any optional toppings like minced garlic, cherry tomatoes, or olives.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 18-20 minutes until the rolls are golden brown and sound hollow when tapped on the bottom. If you have a water spray bottle, you can mist the oven when you put the rolls in to create steam, which helps develop a crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the oven and, for extra flavor, brush with a little more olive oil while still hot. Allow to cool on a wire rack for at least 10 minutes before serving. These rolls are best enjoyed warm on the day they're made, but they freeze beautifully for up to 3 months – simply reheat in a 180°C oven for 5-7 minutes from frozen.</li></ol>