Focaccia Rolls (No-Knead)

Published: Nov 30, 2023 · Modified: Dec 11, 2023 by Tatiana Kamakura · 2 Comments · This post may contain affiliate links

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Easy and with no need to knead, these overnight Focaccia Rolls are made with simple ingredients and no effort!

Looking for more easy no-knead recipes? Try this beginner sandwich bread: rich, soft, and perfect for soups and sandwiches! My famous pumpkin brioche bread is a fall hit that you can have all year long.

I also have the best sourdough focaccia recipe for everyone that bakes using wild yeast: it's no knead, and can be made overnight or using a ame-day schedule.

🥐Why bake these rolls

Focaccia rolls are easy to make. They don’t need kneading - cold fermentation does all the work! So you don’t need to be perfect at making bread: these buns come out great for beginners!

You can choose the topping. From italian seasoning to everything bagel, brush these rolls with olive oil and use your favorite topping before baking.

They taste like bakery bread! Thanks to cold fermentation, these rolls taste like the one you get at a bakery.

It’s a soft option that goes great with sandwiches and burgers - just like my cheddar cheese buns!

📃Ingredients

All-purpose flour. Use all-purpose flour for this recipe - no need to get bread flour.

Instant yeast. You can use instant dry yeast or active dry yeast. If using active dry, don’t forget to activate it before starting using some of the amount of water asked for this recipe.

Olive oil. If you’re looking for a variation of flavor, try using a flavored olive oil both for the dough and brushing the rolls.

See the recipe card for full information on ingredients and substitutions.

🥄How to make focaccia rolls

This is an easy recipe, but it takes 12 to 16 hours to get ready. But don’t worry: the long wait is because of the cold fermentation. You’ll use less than 30 minutes to get these rolls done.

Step 01. In a large bowl, combine all ingredients and mix until there’s no dry spots left and dough is roughly formed. Dough will be sticky.

Dough in a glass bowl after cold fermentation, with bubbles and twice bigger.

Step 02. Cover and let it cold ferment for 12 to 18 hours in the refrigerator.

Step 03. On a floured surface, divide the dough into 8 (for regular sized buns) or 12 (for mini buns) equal pieces.

Step 04. Form a ball with each piece. Fold the dough over itself 8 to 10 times, rotating about ¼ each time.

Step 05. Pinch all sides together to seal shaped roll.

Rolls resting into lined and floured baking sheet.

Step 06. Place each roll in a lined and floured baking sheet, pinched side down. Cover loosely and let them rise for 30 to 40 minutes.

Rolls brushed with olive oil and with seasoning at the top.

Step 08. Just before baking, brush each roll with olive oil, topping with italian seasoning or the seasoning of choice.

Step 09. Bake in a preheated oven at 425 degrees Fahrenheit, middle shelf, for 15 to 20 minutes.

Store them in a bread box, bag, or a clean airtight container. Rolls keep for up to 5 days.

✔️Expert tips

Flour your hands when shaping the rolls if the dough is too sticky.
Don’t forget to flour the surface you’ll be working on!
Be careful not to overbake these rolls, or they will get too tough at the bottom.
Resist the urge to add more flour to the dough than what’s asked (it will be really sticky before the cold fermentation, but it gets better), and if using cups to measure the ingredients, do not scoop flour directly from the bag: use a spoon to fill the cup with it.
Fully preheat the oven before baking these rolls! Oven needs to be hot for proper baking/rising.
You can omit the seasoning and just brush the rolls with olive oil.

🙋🏻‍♀️Questions you might have

How do you eat focaccia rolls?

I love making sandwiches and even burgers with these rolls! They’re delicious with cheese and pulled pork. They’re also fantastic for snacking, or having along with a side dish like eggplant caponata.

Can I ferment these for more than 24 hours?

I have cold fermented these rolls with success for 12 and up to 36 hours. Less than that and you’ll get less flavor, more and you risk over proofing the dough - that will give you tough and flat rolls.

Can I freeze these rolls?

Yes, these rolls can be frozen after baking. Make sure they’re completely cooled before freezing, then freeze them using a freezer-safe bag. They’re good for about 3 months.

🥐More Rolls Recipes

Focaccia rolls are as delicios for burgers as my sourdough burger buns! Is you're looking for more buns and rolls ideas for burgers and sandwiches, here are some of my favorites: