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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 (360 g) all-purpose flour
- 2 ¼ 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 ½ cups (360 ml) warm water, (120°F to 130°F/49°C to 54°C)
- 2 tablespoons (30 ml) extra virgin olive oil
For the topping:
- ¼ cup (60 ml) extra virgin olive oil
- 1 tablespoon minced fresh rosemary
- ½ teaspoon kosher salt
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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 (190°C).
- 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.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
