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 8x8-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.
Recipe
Quick and Easy Herb Focaccia Rolls
Ingredients
Rolls:
- 1 1/2 cups all purpose flour
- 2 1/2 tsp quick-rise instant yeast, also know as rapid rise yeast
- 1 1/2 tsp fresh thyme, finely chopped or 1/2 tsp dried thyme leaves
- 1 1/2 tsp fresh rosemary, finely chopped or 1/2 tsp dried rosemary
- 1 1/2 tsp white sugar
- 1/2 tsp kosher salt, or less if using fine salt
- 3/4 cup warm water, about 120°F
- 1 Tbsp extra-virgin olive oil
Topping:
- 2 Tbsp extra-virgin olive oil
- 1 1/2 tsp fresh thyme, finely chopped or 1/2 tsp dried thyme leaves
- 1 1/2 tsp 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
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Carolyne says
I used Bread Flour because that's all I had. I added about 3 more tablespoons of water to get the right doughy consistency. These are definitely a keeper and will be on the next dinner party menu. I love how the rise time is only 30 minutes so it can be made even for a mid-week meal. I may add some fresh garlic next time. Thank you!
Jennifer says
So glad you enjoyed them, Carolyne :) And you can never go wrong adding garlic. Thanks!
Murphy says
These were amazing!! I’ll definitely be making these rolls again! I used Italian seasoning since that’s what I had. I need to give these away before I eat them all!
Jennifer says
So glad you enjoyed them, Murphy :) Thanks so much!
Murphy says
Update: just wanted you to know that I made this recipe again but this time as bread and not as rolls. This recipe is so easy and delicious! For anyone reading these reviews-you can’t go wrong with this recipe!
Jennifer says
Nice! I haven't tried that, but I will now :) Thanks!
Alison says
These are awesome. They are so quick and easy. My family loves them.
Jennifer says
So glad you are all enjoying them, Alison :) Thanks so much!
Colder by the Lake says
Excellent and quick recipe. Turned out crispy and crunchy, I am in love.
Made some Beer Cheese dip to go with the marinara for dipping.
Jennifer says
So glad you enjoyed them! Love the sound of the beer cheese dip. Thanks so much :)
Yuriko says
This is very good and easy !! I was making for dinner with Italian meatball with Large shell pasta tonight.
I was using with 8x8 pan instead muffin pan.
Thank you for your recipe !
sue | theviewfromgreatisland says
Mmmmmmm, love this easy rolls, and love the baking tip, I never knew that!
Jennifer says
Thanks Sue :) I remember my Mom doing that when I was young, though I didn't know why until I got much older.
Karen (Back Road Journal) says
Love the idea of making rolls instead of traditional focaccia. Thanks for the recipe.
Jennifer says
Thanks Karen :)
Laura | Tutti Dolci says
Focaccia rolls are the best and I love all the fresh herbs you added!
Jennifer says
Thanks Laura :)
Chris Scheuer says
I'm imagining the wonderful aroma as they beauties bake. They look fabulous and it's a double bonus that they're quick and easy!
Jennifer says
Thanks Chris!
Mary Ann | The Beach House Kitchen says
These look and sound fabulous Jennifer! I love the combo of rosemary and thyme! Happy weekend.
Jennifer says
Thanks Mary Ann :)
Shauna | Linden & Lavender says
These rolls sound delicious. Lovely for easy outdoor entertaining. Have a great long weekend!
Jennifer says
Thanks Shauna! You, too :)
Milena says
These are lovely rolls, Jennifer! With all the herbs they are just the thing I would pair with a simple tomato and onions salad. Yum!
Jennifer says
Thanks Milena and that sounds perfect! I keep a batch of these in the freezer. So handy :)
Tricia @ Saving Room for Dessert says
We're big fans of anything focaccia and these are calling my name! How smart to turn them into muffins. I need a bowl of marinara and a few of these gems - I'd be a happy camper dipping and chomping!
Jennifer says
Thanks Tricia and yes, perfect with marinara!