If I haven’t convinced you yet to try no-knead bread, perhaps this post will. These easy little Focaccia Rolls are so good that I’ve had to stash them in my freezer just so that I won’t eat them all up. Sure, they’re just 30 seconds in the microwave away from being warm and delicious again, but at least the freezer has slowed me down a little ;)
Also check out our classic no knead focaccia bread recipe!
No-Knead Focaccia Rolls
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Trade Effort for Time
These Focaccia Rolls are really easy, but they do need to take their sweet time. You’ll need to start them the day before, so plan ahead. Actual hands-on time is probably less than 30 minutes, most of which is dedicated to shaping the dough into the rolls. All of the “work” is done by the yeast as the dough ferments overnight.
Flavor Your Focaccia Rolls
I brushed each roll with olive oil and then sprinkled Italian seasoning on top. I love the texture that the olive oil gave the rolls, but you could certainly make them without if you want. Also, you could mix dry herbs right into the dough (with the other dry ingredients in the beginning) and have an herb-infused roll. There are so many possibilities. Run with it!
Freeze for Later
As I mentioned above, I love freezing these Focaccia Rolls! Just make sure to cool the rolls completely at room temperature to prevent condensation, then place them in a gallon-sized freezer bag, and pop them in the freezer. Then you can just take a couple out at a time to thaw as needed. They thaw quickly at room temperature, or if you want to rewarm them, just wrap them in foil and pop them in a hot oven for a few minutes. Done!
No-Knead Focaccia Rolls
Servings 12Ingredients
- 4 cups all-purpose flour ($0.59)
- 1/2 Tbsp salt ($0.05)
- 1/4 tsp instant yeast ($0.02)
- 2 cups water ($0.00)
- 2 Tbsp olive oil ($0.24)
- 2 Tbsp Italian seasoning ($0.30)
Instructions
- The day before (about 18 hours ahead of time) combine the flour, salt, and yeast in a large bowl. Stir until well mixed. Add the water, starting with 1.5 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should not be any dry flour left on the bottom of the bowl. The total amount of water you’ll need will vary, but should be between 1.5 to 2 cups. See the photos below for more info.
- Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment.
- After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands. Place the dough on a well floured surface. Cut the dough into 12 pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work.
- Place the rolls on a baking sheet covered in foil and lightly sprayed with non-stick spray (I used two baking sheets). Brush the top of each lightly with olive oil. Sprinkle the Italian seasoning over top. Let rise for 30 minutes to one hour or until doubled in size.
- While the rolls are still rising, preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes). Serve warm!
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Nutrition
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Scroll down for the step by step photos!
How to Make Focaccia Rolls – Step By Step Photos
Begin a day ahead of time by stirring together the flour, salt, and yeast.
Starting with 1.5 cups of water, add just enough to form a wet, sticky ball of dough. There should be no dry flour left on the bottom of the bowl or on the surface of the dough. It is better for the dough to be slightly too wet than too dry at this point.
Loosely cover the bowl with plastic wrap and let it sit for 16-18 hours to ferment. After that time, it will have expanded into this big, frothy mass.
Sprinkle the dough liberally with flour so that you can scrape it out of the bowl without it sticking to your hands. Turn the dough out onto a well floured surface. The dough will be very loose, soft, and sticky.
Cut the dough into four equal parts and then cut each quarter into three pieces to yield 12 pieces total.
Shape each piece into a ball, sprinkling with flour as you go (the dough will still be quite sticky). Place the balls on a baking sheet covered with foil and lightly coated with non-stick spray.
Lightly brush each roll with olive oil and then sprinkle with Italian seasoning. Let rise for about one hour or, if your kitchen is warm and you’re impatient like me, let rise for 30 minutes.
Towards the end of the rise time, begin to preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until they are light golden brown on the surface (about 25 minutes). Serve hot!
I used 50% white whole wheat flour and 50% unbleached all-purposed. Worked just fine.
I wonder how these would bake up on the grill?? Anyone tried this?
I think this is probably the best bread I have ever made. I would probably add a bit more salt (personal preference….terrible for me I know) but otherwise this will be my go to sunday recipe.
Heather, I’m glad you saw that! I think that was actually a mistake! Usually when an ingredient says “divided” after it, that just means that you’ll use some of the total volume listed in one step, and the rest in another step, but you’ll have to read the directions to find out how much to use and when (in other words, don’t just split it in half). Anyway, for this recipe you use all four cups in the first step so I’m not sure why I typed (divided) after it. I’m about to go fix it, thanks for noticing!
I am not an experienced baker at all… So quick question. What does it mean 4 cups flour divided? Is it just split in two?
Anon – It’s made by Chef Paul Prudhomme and it’s Italian seasoning for “pizza and pasta”
oh girl! these are to die for! thanks for your wonderful site, looking forward to your recipe finds in my email, i too i’m in love!! ;-)
What kind of Italian seasoning do you use? The seasonings on the pictures look different than the Italian season I use. Thanks!
these look awesome! i’ve tried to make french bread but both times it turned out really dense :( not light and fluffy like i wanted! now i am thinking it has something to do with the yeast (i didn’t know there were soo many different kinds of yeast and that it mattered). need to try these guys out!
Amber – I think technically you can make them after two hours (most no-knead bread recipes involve a 2 hour room temperature rise), but the 18 hours develops the flavor :)
Great post! These focaccia rolls look delicious! What would happen if you just couldn’t wait for them to complete the fermenting process? I want to make these and put them in the oven right now! :)
Oh. My. God. I made these today, and they are amaaaazing. And SO easy to make. It was my first attempt to bake any type of bread, and they came out perfectly. Actually, I think I could have added a little more olive oil and Italian seasoning. I can’t wait to make sandwiches with these this week! Thanks for the super awesome recipe!
Maurine – I think you’re right! Total typo x 2! I think it was more like 25 minutes, which is still longer than I expected them to take… but I think that’s because the dough is so wet. Thanks for catching that!
Gorgeous. I love these rolls! Please link up to Foodie Friday
okay…I’m scared, I make a lot of bread, but have never tried a no-rise bread, and I just want to double-check that 40 minutes at 425 is correct…that seems like a LONG time for rolls! Usually it would be maybe 10 minutes at 375 for typical ones.