Mini Rosemary Focaccia
Try these mini rosemary focaccia rolls as individual servings to accompany pasta, soup or dipping oil! They are addicting!
Print
Pin
Servings: 20
Ingredients
Bread
- 1 c plus 3 T hot water-(115 degrees)
- 2 1/4 t yeast
- 1 t sugar
- 3 c bread flour or all-purpose
- 3/4 t salt
Topping
- 1/4 c extra virgin olive oil
- 1 t Kosher salt
- 1 T finely chopped rosemary leaves or more, if desired
Instructions
- Whisk yeast and sugar into hot water and let it sit for 10 minutes; it should be foamy if the yeast is good.
- Blend salt into flour in the mixing bowl. Make a well in the center and pour in the yeast mixture.
- Using the dough hook attachment, begin to blend them together on low, then increase speed to medium for a couple of minutes.
- Continue to knead with the dough hook for about 5-6 minutes.
- Remove dough to a lightly floured surface and knead with your hands for about another minute.
- Oil a glass bowl and place dough, top down, and roll over so it then faces up. Cover with a towel and let it rise for about 2 hours or until doubled in bulk.
- Punch down and use a large scoop to measure out rolls. Place on a rimmed baking sheet lined with parchment paper.
- Place your finger through the bottom and smooth out the top of the roll. Turn over and pull end pieces together and twist. Place back on the pan right side up and space them about an inch apart. Cover and let them rise until about double in size. This should probably be about an hour, but may be longer if your kitchen is chilly.
- Preheat oven to 425 degrees.
- Using the end of a wooden spoon, or other similar device, poke 5 indentations into each. Drizzle olive oil over the holes and brush over to help the oil fill the holes and cover the exterior of each roll.
- Sprinkle with the salt, then the finely diced rosemary. Bake for about 18-22 minutes or until tops are golden and sound hard when tapped.
- Remove from pan to a cooling rack. Enjoy!