Quick and Easy Herb Focaccia Rolls

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.

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.

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.

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

Print Recipe Pin This Leave a Review

Prep Time: 35 mins

Cook Time: 25 mins

Total Time: 1 hr

Yield: 9 rolls

½1x2x3X

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

Cook ModePrevent your screen from going dark

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

Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.