Focaccia Rolls
Posted On 8 October 2024
Sometimes I develop a recipe out of anger. This is one such time. An Instagram post that hints at the recipe but then it’s behind a paywall.
Focaccia Rolls
Individual focaccia, which is great for sandwiches, a snack, anything.
Servings: 12
Equipment
- Stand mixer
- 2 Half-sheet pans
- Parchment Paper
Ingredients
- 340 grams warm water
- 7 grams yeast, instant or active
- 500 grams bread flour (30g vital wheat gluten, 470g AP)
- 10 grams fine sea salt
- 35 grams Olive Oil
- 6 grams Italian seasoning (optional)
Toppings
- Olive Oil
- Kosher Salt
Instructions
- In a medium bowl, combine the water (340g) and yeast (7g). If using active (not instant) yeast, wait 10-15 minutes until activated and bubbly. If using instant (not active) yeast, proceed.
- Add the flour (500g), salt (10g), and olive oil (35g). (An infused oil is great.)
- Mix to form a cohesive dough. I do about 2-3 minutes in the mixer on low (2) and 7-8 minutes on medium, stopping to scrape the sides as necessary.
- Add a bit more oil and turn to coat. Cover and let rest 60-90 minutes until puffy.
- Add parchment to two baking sheets and spray with olive oil.
- Knock down, roll out, and divide into 12 portions. Should be around 70 grams each. Flatten each to form a disc, either using your fingers like you would for a pizza dough or a rolling pin. Close counts, but they shouldn't be too thick.
- Drizzle with olive oil, cover, and let rest another 30-60 minutes until puffy.
- Heat oven to 425℉ / 220℃.
- Using your fingers, make some pretty serious indentations in the rolls. 4-6 of them.
- Drizzle with oil again, making sure to get some in the indentations, and salt with kosher salt.
- Bake for 12-15 minutes until done and golden.
Notes
- I used a garlic infused olive oil and loved it.
