No-Knead Rosemary Focaccia Rolls are so quick and easy to make that you can whip up a batch whenever the craving strikes.
Nothing much beats homemade yeast bread. Who’s with me? I spent many years being intimidated by baking yeast bread, but now I really love making it. I love simple yeast bread recipes the best. We’re talking minimal effort but amazing results. Now who’s with me?
Wanting that simplicity with yeast breads is how no knead breads come into the picture. They mix quickly with a little time to rise, and then you’re ready to bake. That makes homemade bread a very real possibility most any day! Honestly, it will take you longer to gather the ingredients you need than to mix the dough.
These No-Knead Rosemary Focaccia Rolls are one of my favorite easy yeast breads. I absolutely adore focaccia with its slightly crusty outside and chewy inside. Making focaccia in a muffin pan means pre-portioned rolls with a higher crusty outside to chewy inside ratio than usual. And really, that outside is the best part of focaccia, right?
The focaccia rolls you see here were made with fresh rosemary. With the rosemary being such a big part of the flavor, I think fresh is the better choice, but remember to use about a third as much if you choose to use dried herbs. You’ll get a similar flavor, but keep in mind that you’ll get a little different look with significantly less volume of rosemary.
Of course, you can also easily change the rosemary to another herb or combination of herbs to complement your meal. Or just go with a simple coarse salt and cracked pepper topping for a bread that will go with most any meal.
If you’re looking for a simple yeast roll, it doesn’t get much simpler than this No-Knead Rosemary Focaccia Rolls recipe. Whether you’re a pro at making yeast bread or still a bit hesitant, these rolls are a great addition to your baking arsenal!
More Easy Dinner Roll Recipes
No-Knead Rosemary Focaccia Rolls
Quick and easy No-Knead Rosemary Focaccia Rolls make homemade yeast bread a simple task. These are so great alongside so many meals!
Ingredients
For the focaccia:
- 3 cups (360g) all-purpose flour
- 2 & 1/4 teaspoons instant yeast (same as a 0.25 ounce package)
- 1 tablespoon minced fresh rosemary
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt, divided
- 1 & 1/2 cups (360ml) warm water (120°F to 130°F)
- 2 tablespoons extra virgin olive oil
For the topping:
- 1/4 cup (60ml) extra virgin olive oil
- 1 tablespoon minced fresh rosemary
- 1/2 teaspoon kosher salt
Instructions
To make the focaccia:
- Grease 18 standard muffin cups.
- Combine the flour, yeast, rosemary, sugar, and salt. Add the water and olive oil. Using an electric mixer on medium speed, beat for 1 minute. (Dough will be sticky.)
- Divide the dough among the prepared muffin cups, using about 2 teaspoons per cup. Let rise in a warm, dry place until doubled (about 30 minutes).
To make the topping and bake the rolls:
- Preheat oven to 375°F.
- Stir together the olive oil, rosemary, and salt in a small saucepan. Cook over medium-low heat until the oil is hot and the rosemary is fragrant (about 90 seconds). Set aside to cool.
- Brush or spoon the cooled olive oil mixture over each roll in the muffin pans.
- Bake 20 to 25 minutes, or until the rolls are golden brown.
Notes
Recipe slightly adapted from Taste of Home.
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7 Comments on “No-Knead Rosemary Focaccia Rolls”
Love the idea of making them in muffin cups – now the best part of focaccia – some delicious crust is in every bite!
Made these today for Thanksgiving. Amazing.
Hi thanks for the recipe.
I don’t have kitchen aid stand mixer. Should I use the electric hand beater?
Hi! Any electric mixer is fine, whether it’s a hand mixer or a stand mixer. You can also try mixing by hand, but it will be a good bit of effort.
I doubt you will get this in time, but is it really only 2 teaspoons of dough per muffin cup? I feel like I have a lot of leftover dough. Thank you so much!
Hi, Meg. You just need to divide all of the batter evenly among the 18 muffin cups. The amount given is just an estimate. Enjoy!
In general the recipe is good and easy to follow. I mixed together my dry ingredients before adding the warm water, also added A LOT more than 2 teaspoons for each cup in the muffin pan. I’m glad I did because they’re bigger but still smaller than expected. Also added thyme to the mix and paired the bread with home made honey butter and it was great. Thanks for the recipe