1 1/2teaspoonsfresh rosemary, finely chopped or 1/2 tsp dried rosemary
Additional sprinkling of kosher salt, or fine salt
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Instructions
Preheat oven to 375F (regular bake setting/not fan assisted). Set a 12-cup muffin tin on top of 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.
Use a brush to liberally spread olive oil into 9 muffin cups, then 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.