Focaccia Rolls

These rolls are about as easy as they come.  While they take a long time due to their rising, there’s no kneading involved, so the actual effort on your part is minimal.  I didn’t think they tasted very focaccia-like, but they’re a good crusty roll that would be excellent with a bowl of soup, or with black bean burgers.

“Focaccia” Rolls

Makes about 12 rolls

Adapted from Budget Bytes

  • 4 cups all purpose flour
  • 1/2 Tbsp salt
  • 1 Tbsp Italian seasoning
  • 1/4 tsp instant yeast
  • 2 cups warm water

The day before combine dry ingredients, mixing well.  Add water slowly, mixing until you get a cohesive, wet ball.  There shouldn’t be any flour left on the bottom of the bowl.  Loosely cover with plastic wrap and let sit at room temperature for 16-18 hours.

After its long sit, the dough should have (at least) doubled in size and look like a large, bubbly mass.  Turn dough out onto a well floured surface and cut into 12 pieces.  Form each piece into a ball and place on a greased baking sheet.  Let rolls rise for another 30 minutes – 1 hour.  Bake at 425°F for about 20-25 minutes, until top begins to turn golden.  Serve warm.

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