Focaccia Rolls

5 from 1 vote

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

Prep Time5

Cook Time15

Cold Fermentation16

Course: Bread

Cuisine: Italian

Diet: Vegan

Servings: rolls

Calories: 226kcal

In a large bowl, combine flour, yeast, sugar and salt. Stir until well mixed.
Add water and 1 tablespoon of olive oil. Mix until there’s no dry spots left and dough is roughly formed. Dough will be less sticky after cold fermentation.
Cover and let it cold ferment for 12 to 18 hours in the refrigerator.
After cold fermentation, on a floured surface, portion the dough into 8 (for regular sized buns) or 12 (for mini buns) equal pieces.
Form a ball with each piece by folding the dough over itself 8 to 10 times, rotating ¼ each time, until the bun feels tight. Pinch all sides together to seal shaped roll.
Place each roll in a lined and floured baking sheet, pinched side down. Cover loosely and let them rise for 30 to 40 minutes.
Just before baking, brush each roll with the remaining olive oil (1 tablespoon), topping with italian seasoning or the seasoning of choice.
Bake in a preheated oven, 425 °F middle shelf, for 15 to 20 minutes. They will be ready when lightly golden on top.
Wait 10 minutes before serving the rolls.

*Regarding water, if using cups: measure 1 ½ cups, and remove 1 tablespoon of water to get 340ml.

Topping: use your favorite topping before baking. I've tried them with everything bagel, italian seasoning, oregano and just olive oil.

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.

Flour your hands when shaping the rolls if the dough is too sticky.

Careful not to overbake these rolls, or they will get too tough at the bottom.