Focaccia Rolls Recipe

Learn how to make the best homemade focaccia rolls with this easy baking recipe. Featuring a crisp exterior, pillowy interior, and classic Mediterranean flavors, these rolls use the traditional dimpling technique for perfect olive oil pockets. Ready in under 3 hours with minimal hands-on time!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

20 mins

Serves:

12 rolls

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Focaccia Rolls Recipe?

The key ingredients for focaccia rolls include strong bread flour, instant dried yeast, salt, sugar, extra virgin olive oil, water, fresh herbs (rosemary and thyme), and flaky sea salt. Optional additions include minced garlic, cherry tomatoes, or olives for extra flavour.

How to cook Focaccia Rolls Recipe at home?

Learn how to cook Focaccia Rolls by first mixing flour, yeast, salt, sugar, water and olive oil into a sticky dough. After kneading and two rises, create the signature dimples with your fingertips, drizzle generously with olive oil and herbs, then bake at 220°C for 18-20 minutes until golden brown and hollow-sounding when tapped.

What makes the perfect dimples in focaccia bread?

Perfect focaccia dimples require confidence - press your fingertips deeply into the dough, almost to the bottom without breaking through. The key is creating wells deep enough to catch olive oil, which creates the characteristic crispy-soft texture contrast and enhances flavour distribution throughout the bread.

Can I make these Italian rolls ahead of time?

Yes! You can prepare the dough the day before and refrigerate it for a slow rise overnight, which actually enhances flavour development. Alternatively, bake the rolls completely, cool thoroughly, then freeze for up to 3 months. Reheat frozen rolls in a 180°C oven for 5-7 minutes.

Why is my focaccia not light and airy?

A dense focaccia usually stems from insufficient hydration (the dough should be quite wet), inadequate rising time, or overworking the dough. Be gentle when shaping to preserve air bubbles, ensure proper proofing in a warm environment, and maintain a high-moisture dough for that classic open crumb structure.

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