Focaccia dinner rolls

A favourite bread in a fun format!

If you’re not familiar with this popular Italian bread, it’s known for being pillowy soft and is made with lightly seasoned dough topped with olive oil and salt. It’s usually served with little bowls of olive oil and balsamic for dipping. I love making it in this fun format as the rolls tend to stay soft and fresh tasting longer than cut slices from a loaf. Note that you can swap in dried oregano for the rosemary if you wish. This recipe is a great introduction to bread baking and is perfect for making with kids. If you’re looking for another foolproof bread recipe, check out my easy baguette.

Ingredients

• 1/2 cup (125 mL) warm water
• 1/2 teaspoon granulated sugar
• 1 1/2 teaspoons yeast granules
• 1 1/3 cups (160 g) all-purpose flour
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 2 teaspoons (10 mL) olive oil
• Additional olive oil, for brushing
• Flaky sea salt, for topping

Method

• In mixing bowl (use a stand mixer if you have one), stir together water, yeast, sugar and let stand until foamy (about 5 minutes). If the yeast does not foam, discard and start again with fresh yeast. Note that yeast does go stale, so it is best stored in the refrigerator.
• Add flour, rosemary, salt and olive oil.  Blend until dough comes together in a ball, adding a little extra water, 1 teaspoon at a time, if needed to make a smooth dough.
• Remove dough and knead briefly on floured surface, then put in an oiled bowl and cover with a tea towel. Let rise in a warm place till doubled in size (about 45 minutes).
• Lightly grease 6 muffin pan compartments with olive oil and set aside.
• Remove dough from bowl and place on a clean worksurface or a piece of parchment paper. With your fingers, flatten it to form a rectangle about 3/4 inch (2 cm) thick and about 5 x 7.5 inches (12.5 x 19 cm) in size.
• Cut the rectangle into 6 equal portions and use your fingers to gently smooth down the corners to form flat circles of dough, approximately 2.5 inches (6.25 cm) in diameter. Place the circles of dough in the prepared muffin pan. Cover with a clean towel and let rise again for 30 minutes.
• As dough nears the end of its second rise, preheat oven to 400F.
• With fingertips, make 1/4 inch (.5 cm) deep indentations all over surface of dough, about 1/3 inch (.8 cm) apart.  Brush the tops of each one with a little olive oil and sprinkle with a bit of flaky salt.
• Bake 12-14 minutes at 400F or until golden; internal temperature on an instant read thermometer should be 200F.
• Serve focaccia rolls warm or at room temperature.

Makes 6 rolls; recipe can easily be multiplied.