With no kneading required and ready to eat in one hour, these quick and easy herb focaccia rolls are a great addition to any meal, or to enjoy with wine and cheese.

herb focaccia rolls in muffin tin

I love traditional focaccia, but when time is tight, I will often turn to these quick and easy focaccia rolls. Ready to eat in just about an hour, these focaccia rolls are a great side for any meal or for dipping with wine and cheese, this is a handy recipe to have on hand.

Now I’m not going to lie. Quick and easy does come at a very small cost to the flavour or the bread, but the texture is lovely and focaccia-like and the addition of lots of olive oil and lots of fresh herbs ensures a nice flavour hit nonetheless.

So if you’re short on time (or energy :), give these easy focaccia rolls a try!

Ingredient Notes

Yeast – Note that this recipe calls for quick/rapid-rise instant yeast. If you can’t or don’t want to use rapid rise yeast, you can do these as two-rise rolls with standard dry active yeast. Simply do a first rise in the mixing bowl of about 30-45 minutes, before filling your muffin cups and doing a second rise. Obviously, this will double the time for the recipe though.

Herbs – Fresh herbs are always nice, but if you don’t have any on hand, you can substitute dried herbs as specified in the recipe card.

herb focaccia rolls in muffin tin

Cook’s Notes

Feeling garlic? Add a bit of garlic powder to your oil/herb mixture. I don’t recommend fresh minced garlic, as it will burn and introduce a bitter flavour. You could add fresh garlic to the dough however, if you like.

As noted in the recipe notes, you can make this as a more standard focaccia by spooning the dough into a greased 8×8-inch baking pan instead. Increase the baking time by about 5 minutes for the larger shape.

If you are using a 12-cup muffin tin, fill the 3 empty muffin cups 1/2 full with water before putting in the oven, to ensure even baking.

herb focaccia rolls in muffin tin

herb focaccia rolls in muffin tin

Get the Recipe: Quick and Easy Herb Focaccia Rolls

With no kneading required and ready in just 1 hour, these easy focaccia rolls are a great side for any meal, or enjoy them with wine and cheese.
5 stars from 12 ratings
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Yield: 9 rolls

Ingredients

Rolls:

  • 1 1/2 cups (187.5 g) all purpose flour
  • 2 1/2 tsp (12.32 g) quick-rise instant yeast, also know as rapid rise yeast
  • 1 1/2 tsp (7.39 g) fresh thyme, finely chopped or 1/2 tsp dried thyme leaves
  • 1 1/2 tsp (7.39 g) fresh rosemary, finely chopped or 1/2 tsp dried rosemary
  • 1 1/2 tsp (7.39 g) white sugar
  • 1/2 tsp (2.46 g) kosher salt, or less if using fine salt
  • 3/4 cup (187.5 g) warm water, about 120°F
  • 1 Tbsp (14.79 ml) extra-virgin olive oil

Topping:

  • 2 Tbsp (29.57 ml) extra-virgin olive oil
  • 1 1/2 tsp (7.39 g) fresh thyme, finely chopped or 1/2 tsp dried thyme leaves
  • 1 1/2 tsp (7.39 g) fresh rosemary, finely chopped or 1/2 tsp dried rosemary
  • Additional sprinkling of kosher salt, or fine salt

Instructions
 

  • Preheat oven to 375F. Grease 9 muffin cups with olive oil. Set on a baking sheet and set aside.
  • In a stand mixer fitter with the paddle attachment (or a large bowl with a spoon), stir together flour, yeast, thyme, rosemary, sugar and salt. Add water and olive oil. Beat 1 minute. Dough will be very batter-like.
  • Divide dough among 9 greased muffin cups. Let rise, uncovered, in a warm place until doubled, about 30 minutes.
  • Meanwhile, in a small saucepan over medium-low heat, stir together remaining oil and herbs just until herbs are fragrant and oil is hot, about 1-2 minutes. Remove from heat and let cool.
  • When rolls have doubled, gently spoon cooled herb mixture over each roll. Sprinkle with a bit more salt. Bake until golden brown, about 20-25 minutes.

Notes

For a more standard focaccia, spread dough in a greased 8x8-inch. pan. Let rise in a warm place until doubled, about 30 minutes. Top with herb mixture and bake at 375° until golden brown, 25-30 minutes.
Be sure to read the Ingredient and Cook's Notes for more tips on making this recipe.
Cuisine: American, Canadian
Course: Bread, Side Dish
Author: Jennifer
Calories: 123kcal, Carbohydrates: 17g, Protein: 2g, Fat: 4g, Sodium: 130mg, Potassium: 32mg, Calcium: 3mg, Iron: 1mg
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