Monday, November 25, 2013

easy, delicious focaccia rolls...


We discovered these tasty rolls a few weeks ago while dining with friends. You all know how full my life has been lately, so bread baking just isn't on my schedule anymore. Sad, but true. It's ok, I know I'll eventually get back into the habit. :)

This recipe is quick -- it only takes a few minutes to stir the ingredients together! After the long, slow ferment, you form the rolls and let them rise before baking. The time commitment here is minimal which is one of the absolute bonuses of this recipe.

Easy, Delicious Focaccia Rolls
makes 12 - 24 tasty rolls

4 c. organic unbleached white flour (we use Bob's Red Mill)
1.5 t. Celtic sea salt
1/4 t. instant yeast
2 c. water
2 T. olive oil (for brushing on top)
2 T. Italian seasonings (optional)

About 18 hours before you want to bake, stir together flour, salt, yeast, and water in a large bowl. When combined, cover with plastic wrap and leave at room temperature to ferment. Yes, ferment. Fermentation, among other things, enhances the flavor and texture of bread, extends shelf life, and improves digestibility. (I love doing research! Feel free to read away while your dough is fermenting...)

After fermenting, your dough will look like this:

Before forming rolls, line your baking sheet(s) with parchment paper and set aside. Sprinkle a bit of additional flour on top of your dough, then lightly grease your hands (I used just a pinch of coconut oil) to prevent sticking, and move dough to a well-floured surface. Use a pair of kitchen scissors to cut the dough into 12 large or 24 small pieces, and shape each into a roll. Use additional flour as necessary (it will be) to prevent sticking!

Place rolls on prepared baking sheet(s); slather on the olive oil and generously sprinkle with Italian seasonings. I'm thinking a bit of garlic salt would taste delicious, too. :)

Allow rolls to rise for 30 - 60 minutes before baking at 425F for about 25 minutes or until lightly browned. Serve warm with butter or allow to cool then slice and use for mini sandwiches. Nummy. :)

Wishing happy baking and a blessed and festive Thanksgiving to you all!

~Lisa

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Hearth & Soul Hop

13 comments:

  1. Thank you Lisa for sharing this recipe, I will be trying it this week.
    I make bread every week and love to try new recipes so this is perfect.

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    1. One reason I really like this recipe is that it takes so little prep time and no kneading. I do like hand kneading my bread, but lately I just don't have the time... One day! Enjoy!!

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  2. These looks delicious! Will have to try them!!

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  3. Those look delish! I'm so going to try them! Happy Thanksgiving!

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  4. These look amazing! Yum!

    Love you,
    Jess~

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  5. mmmm, delicious! thanks for sharing :)

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  6. Oh my gosh those look delicious!!!

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  7. lisa!! these look yum!!! and so easy!!! definitely going to give them a try. thanks for sharing

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  8. These look gorgeous, Lisa! We're big focaccia fans in our home - we have a regular soup and focaccia evening meal as it's so easy to do.

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  9. Things that are fermented long and slow always taste so good! Your focaccia rolls look beautiful, Lisa. Thank you for sharing this easy, delicious and wonderful recipe with us at the Hearth and Soul hop. I've pinned it to my bread board on pinterest and shared it on FB.

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  10. Thanks for the link to Fermentation. It was very interesting.

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  11. Oh thank you! I will be doing this! :)

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  12. these look wonderful! Going to try them soon.

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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