Rosemary Focaccia Rolls
Rosemary Focaccia Rolls
I shared in an earlier post that one of my goals this year was to get more into baking bread. I had a few recipes that turned out fine but not great, so I took a break from bread. I saw these rolls pop up on Pinterest and they seemed so easy that they wouldn’t fail. I was right! These are very easy! I made them to serve with some soup on a chilly afternoon and they were incredible. They would go well as a side to most meals, I think they’re quite versatile.
Above: bread dough before rising.
Below: bread dough after rising and topping brushed on.
INGREDIENTS
Rolls
1 package (8 g) active dry yeast*
3/4 cup warm water
1 1/2 tsp. brown sugar
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. ground thyme**
1 tsp. fresh rosemary, finely chopped
1 tbsp. extra virgin olive oil
Topping
2 tbsp. extra virgin olive oil
1/2 tsp. salt
1 tsp. fresh rosemary, roughly chopped
YIELD
9 rolls
TIME
Prep: 20 minutes
Rise: 30 minutes
Bake: 25 minutes
TOOLS
Muffin tray
Stand mixer with paddle or mix with
Large bowl, medium bowl
Small saucepan
Basting brush
DIRECTIONS
Grease 9 muffins cups with olive oil. Set aside.
In the bowl of a stand mixer, add active rise yeast, warm water, and sugar. Allow to sit for 10 minutes.
In another medium bowl, mix together flour, salt, thyme, and rosemary.
Add flour mixture to the bowl of the stand mixture. With a paddle attachment beat for 1 minute (or mix by hand with a spoon). Add olive oil and mix completely.
The dough is batter like and sticky. Use your hands to divide it into 9 equal portions in the prepared muffin cups. Let rise, uncovered, in a warm place for 30 minutes.
While the dough rises, prepare the topping. Heat the olive oil, salt and rosemary in a small saucepan over medium-low heat. Stir together until oil is hot, for about 1-2 minutes. Remove from heat and allow to cool.
After 30 minutes, rolls should have doubled in size. Brush the oil mixture over each roll.
Bake for 20-25 minutes, until rolls are golden. Allow to cool before eating!
ADAPTATIONS
*The original recipe called for quick-rise yeast. As it’s difficult to find yeast in stores right now, I adapted the recipe to work with active dry yeast. If you have quick rise yeast, skip step 1. Add the yeast and sugar directly into the flour mixture. Add the warm water with the olive oil.
**The recipe I used called for fresh thyme, which I didn’t have, so I substituted in dry ground thyme. If you have fresh thyme use it instead and add 1 full teaspoon instead of half. You can also add it to the topping.
Recipe adapted from Season and Suppers.
