Herb Focaccia Rolls Recipe

4.5 9 9
Herb Focaccia Rolls Recipe
Herb Focaccia Rolls Recipe photo by Taste of Home
Publisher Photo

Herb Focaccia Rolls Recipe

Read Reviews
4.5 9 9
Publisher Photo
Yeast rolls speckled with fresh thyme and rosemary are a breeze to make without kneading and long wait times. Break out the good butter for these adorable rolls. —Linda Schend, Kenosha, Wisconsin
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 20 min.

Ingredients

  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 tablespoons minced fresh thyme, divided
  • 2 tablespoons minced fresh rosemary, divided
  • 1 tablespoon sugar
  • 1-1/2 teaspoons kosher salt, divided
  • 1-1/2 cups warm water (120° to 130°)
  • 6 tablespoons extra-virgin olive oil, divided

Directions

Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky).
Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining seasonings and oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool.
Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes. Yield: 1-1/2 dozen.
Editor’s Note: For standard focaccia, spread dough in a greased 13x9-in. pan. Let rise in a warm place until doubled, about 30 minutes. Top with herb mixture; bake at 375° until golden brown, 25-30 minutes.
Originally published as Herb Focaccia Rolls in Taste of Home September/October 2016, p69

Nutritional Facts

1 roll: 120 calories, 5g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 17g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 3 cups all-purpose flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 2 tablespoons minced fresh thyme, divided
  • 2 tablespoons minced fresh rosemary, divided
  • 1 tablespoon sugar
  • 1-1/2 teaspoons kosher salt, divided
  • 1-1/2 cups warm water (120° to 130°)
  • 6 tablespoons extra-virgin olive oil, divided
  1. Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky).
  2. Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes.
  3. Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining seasonings and oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool.
  4. Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes. Yield: 1-1/2 dozen.
Editor’s Note: For standard focaccia, spread dough in a greased 13x9-in. pan. Let rise in a warm place until doubled, about 30 minutes. Top with herb mixture; bake at 375° until golden brown, 25-30 minutes.
Originally published as Herb Focaccia Rolls in Taste of Home September/October 2016, p69

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Reviews forHerb Focaccia Rolls

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stephanie User ID: 2342312 256482
Reviewed Nov. 7, 2016

"I made these tonight, they were fine, but from now on I use a more traditional recipe, and enjoy a lighter roll. These were too heavy. Maybe focaccia bread is better, because it is flat. These sort of reminded me of herbed hockey pucks."

MY REVIEW
danielleylee User ID: 4484886 255414
Reviewed Oct. 14, 2016

"These are so easy! Very tasty! Nice chewy texture and soft texture in the middle. I did have to use dried herbs but turned out well."

MY REVIEW
crouchcrew User ID: 7531123 254996
Reviewed Oct. 3, 2016

"More like a biscuit than a yeast roll. I think I'll stick to my tried and true focaccia recipe that benefits from the kneading process."

MY REVIEW
jetluvs2cook User ID: 1675049 254677
Reviewed Sep. 26, 2016

"5 star recipe!!! easy to make and very delicious !!!!"

MY REVIEW
ReneeMurby User ID: 7119369 254252
Reviewed Sep. 18, 2016

"Outstanding! Incredibly delicious. Absolutely love these rolls."

MY REVIEW
NancyHanks User ID: 250004 253738
Reviewed Sep. 5, 2016

"SCRUMPTIOUS!!! I used fresh rosemary from my backyard and dried thyme. I used my KitchenAid with paddle, but am tempted to give mixing by hand a try. I missed adding the salt to the topping so I will rewrite the recipe so I don't miss it next time. It might not be necessary, but it might make them even more divine."

MY REVIEW
meggin58 User ID: 8927435 253730
Reviewed Sep. 5, 2016

"Excellent. I also used my KitchenAid dough hook. Can't wait to make again, I will say, the top was too salty, I will cut the amount of salt used in the oil spread."

MY REVIEW
ngerard User ID: 140180 253403
Reviewed Aug. 30, 2016

"These are so easy! Perfect size for a ladies' luncheon or people who don't want too much bread."

MY REVIEW
ms11145 User ID: 1604521 253252
Reviewed Aug. 27, 2016

"These are amazingly good and so easy to stir up. I used the dough hook on my KitchenAid and it worked beautifully. I grow my own herbs and this made the rolls special for me.."

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