Focaccia Rolls
Directions
- 1In a large bowl, whisk together the flour, instant yeast, and salt until evenly combined.
- 2Add warm water and mix with a wooden spoon or your hands until a sticky, shaggy dough forms with no dry flour visible. Cover the bowl tightly with plastic wrap and let rise.
- 3Perform a set of stretch and folds: grab one corner of the dough, pull up, and fold it over to the opposite side. Rotate the bowl 90 degrees and repeat 7 more times for a total of 8 folds. Cover the bowl.
- 4Repeat the stretch and fold process two more times at 30-minute intervals for a total of 3 sets over 90 minutes.
- 5Turn the dough onto a floured surface, divide into 8 equal pieces, and shape each into a tight ball by tucking the edges underneath and pinching at the bottom.
- 6Drizzle 2 tablespoons of olive oil onto a parchment-lined baking sheet, place the dough balls on the sheet, coat the tops with oil, cover loosely, and let rise.
- 7Preheat your oven to 425°F. Drizzle the rolls with the remaining 4 tablespoons of olive oil and use your fingertips to press firmly into each roll to create deep dimples. Add desired toppings.
- 8Bake until golden brown on top and bottom.
- 9Transfer to a wire rack and cool before serving.
Ingredients
- 4 cup all-purpose flour
- 2 tsp instant yeast
- 2 tsp salt
- 2 cup warm water (90-100°F)
- 6 tbsp olive oil
- flaky salt (optional)
- herbs (optional)
- cherry tomatoes (optional)
- olives (optional)
