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 dip 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!
And to my Canadian readers … Happy May Two Four! Have a great weekend :)
Cook’s Notes for Quick and Easy Herb Focaccia Rolls
Note that this recipe uses Quick Rise (or Rapid Rise) yeast. This yeast is especially made for one quick rise, so be sure to start with that type of yeast for these ones.
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.
You can substitute dried herbs for the fresh. Simply reduce the amount by about 1/3.
Feeling garlic? Add a bit of garlic powder to your oil/herb mixture.
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.
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 for dipping with wine and cheese.
Ingredients
Rolls:
- 1 1/2 cups all purpose flour
- 2 1/2 tsp quick-rise yeast also know as rapid rise
- 1 1/2 tsp minced fresh thyme
- 1 1/2 tsp minced fresh rosemary
- 1 1/2 tsp sugar
- 1/2 tsp kosher salt
- 3/4 cup warm water 120°F
- 1 Tbsp extra-virgin olive oil
Topping:
- 2 Tbsp olive oil
- 1 1/2 tsp minced fresh thyme
- 1 1/2 tsp minced fresh rosemary
- Additional sprinkling of kosher salt
Instructions
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Preheat oven to 375F. Grease 9 muffin cups with olive oil. Set on a baking sheet and set aside.
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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.
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Divide dough among 9 greased muffin cups. Let rise, uncovered, in a warm place until doubled, about 30 minutes.
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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.
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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.
Recipe 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.
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!
Thanks Tricia and yes, perfect with marinara!
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!
Thanks Milena and that sounds perfect! I keep a batch of these in the freezer. So handy :)
These rolls sound delicious. Lovely for easy outdoor entertaining. Have a great long weekend!
Thanks Shauna! You, too :)
These look and sound fabulous Jennifer! I love the combo of rosemary and thyme! Happy weekend.
Thanks Mary Ann :)
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!
Thanks Chris!
Focaccia rolls are the best and I love all the fresh herbs you added!
Thanks Laura :)
Love the idea of making rolls instead of traditional focaccia. Thanks for the recipe.
Thanks Karen :)
Mmmmmmm, love this easy rolls, and love the baking tip, I never knew that!
Thanks Sue :) I remember my Mom doing that when I was young, though I didn’t know why until I got much older.
This is very good and easy !! I was making for dinner with Italian meatball with Large shell pasta tonight.
I was using with 8×8 pan instead muffin pan.
Thank you for your recipe !