Focaccia Bread Rolls
Focaccia Bread Rolls is a flattish Italian bread made with a little yeast and then smothered in olive oil when proofing. This focaccia recipe is very similar to ciabatta rolls, only a smaller open-crumb with soft and airy interiors, crispy crust, and yet dense enough to absorb sandwich spreads and sauces! Focaccia bread dough is so easy to work with and the rectangular square shape makes it ideal for sandwich bread! That means you can make all the panini sandwiches you'd like because these freeze great!
Equipment
- 1 large mixing bowl, (for the dough to sponge)
- 1 sheet-pan, (to bake focaccia)
- 1 pastry silicone mat, (to shape the wet dough)
- 1 Bench scraper, (to cut the dough)
Ingredients
Ingredients:
- 4 cups bread flour
- 2 cups warm water , (between 90-110°F)
- 1/2 Tbsp sea salt
- 1/2 tsp dry active yeast
- 2 Tbsp olive oil
Instructions
Directions:
- In a large bowl, mix together the dough ingredients except for the olive oil to make a wet and soft dough. Ferment overnight, covered.
- Invert dough to a well-floured surface (over a pastry mat.) The dough should be loose and soft, shape it into a ball and divide it into 4 equal pieces. Then cut each piece into 3 pieces to make 12 pieces in total.
- Shape dough pieces into balls, sprinkling with more flour as needed. Flatten and roll out each ball into a square or rectangle about 5 inches long.
- Place on a greased sheet pan and generally spray with more olive oil. Let rise for 1-2 hours.
- Bake at 400°F for 20-25 minutes.
Nutrition Facts
Focaccia Bread Rolls
Serving Size
1 focaccia roll
Amount per Serving
Calories
171
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Sodium
292
mg
13
%
Potassium
43
mg
1
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
5
g
10
%
Vitamin A
1
IU
0
%
Calcium
6
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
