Mini focaccia rolls
Mini focaccia rolls are individual sized versions of this Italian style bread baked in a muffin tin and topped with olive oil, sea salt and herbs. They are freezer friendly and pair well with pasta dishes, risotto and salads.
Ingredients
To make the bread dough
- 500 grams bread flour
- 2½ teaspoons easy bake yeast
- 2 teaspoons salt
- 2 tablespoons extra virgin olive oil
- 370 ml water hand hot
To oil the muffin tin
- 4 tablespoons extra virgin olive oil
Toppings
- 1 tablespoon fresh rosemary
- 2 tablespoons extra virgin olive oil
- 1 tablespoon sea salt
Instructions
Prepare the dough
- Place the flour, salt and yeast in a large bowl and mix.
- Heat the water to hand hot and add to the dry ingredients.
- Add 2 tablespoons olive oil.
- If using an electric mixer with dough hooks, mix for around 3 to 4 minutes.To knead by hand, knead on a lightly floured surface for about 10 minutes.
- Cover the dough and leave to prove in a warm place for about an hour or until it has doubled in size.
Form the rolls
- Tip the dough onto a floured board and fold over 3 or 4 times and divide into 12 equal portions.
- Oil the holes of a 12 hole muffin tin (including the sides) using around 1 teaspoon olive oil for each hole.
- Put a ball of the dough into each hole of the muffin tin.
- Leave to prove in a warm place for about 30 minutes or until the balls of dough have risen slightly.
- Make dimples in the top of the dough and drizzle olive oil over the top.
- Top with chopped rosemary and sea salt or any other toppings of your choice.
Bake
- Bake at 200oC, 400oF, gas mark 6 for about 20 minutes or until firm and slightly golden.
- Remove from the tin and leave to cool on a wire rack.
Notes
To serve
- Serve your focaccia either warm or cold.
- Serve with pasta dishes such as this baked cannelloni or homemade cheese and spinach ravioli.
- Focaccia also pairs well with risotto including broccoli and blue cheese risotto and broad bean and squash risotto.
- While focaccia can be stored in an airtight container until the next day I find it is at its best on the day it is baked. Ideally freeze any mini focaccia rolls which you are not going to eat on the day they are baked.
- Freeze in an airtight container. Defrost either at room temperature or using a microwave.
Nutrition
Calories: 243kcalCarbohydrates: 31gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 987mgPotassium: 67mgFiber: 2gSugar: 0.1gVitamin A: 6IUVitamin C: 0.04mgCalcium: 9mgIron: 1mg
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