Focaccia Buns Recipes

HERB FOCACCIA ROLLS

Steps:

• Combine flour, yeast, 1 tablespoon thyme, 1 tablespoon rosemary, sugar and 1 teaspoon salt. Add water and 2 tablespoons oil; beat 1 minute (dough will be very sticky). , Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. In a small saucepan over medium-low heat, stir together remaining herbs, salt and olive oil just until herbs are fragrant and oil is hot, about 1-1/2 minutes. Remove from heat; cool., Gently spoon cooled herb mixture over each roll. Bake until golden brown, 20-25 minutes.

FOCACCIA BUNS FOR #TWELVELOAVES JUNE

Steps:

• Mix all ingredients in a stand mixer with the dough hook on low until dough comes together in a ball. Then continue to use dough hook on medium low speed to knead the dough for 3-5 minutes. Dough will be slightly tacky.
• Spray a glass bowl with baking spray. Turn dough ball a few times in the bowl to coat it with the spray then cover the bowl with plastic wrap that has been sprayed with the baking spray. Let rise for an hour or until doubled in size.
• After the first rise, separate the dough into balls. My dough made 9 dough balls each about 3.8-4.0ounces in weight. These are large-- 18 rolls would be fine too. Coat the dough balls in olive oil using the 1/4 oil listed in the ingredients then set either on a baking pan or arrange in an iron skillet. Cover and let rise again for an hour.
• Lightly brush again with olive oil. Bake at 450 degrees F for 15-18 minutes.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

FOCACCIA ROLLS

Steps:

• In the bowl of a stand mixer, stir together the water, honey, and yeast.
• Allow to proof for ten minutes until nice and frothy.
• Add 2 Tablespoons olive oil, salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of the rosemary, and mix together.
• In a small bowl, mix together the remaining olive oil and herbs; set aside.
• Attach the dough hook and add the flour.
• Knead on medium for 10-12 minutes, until the dough is smooth and elastic and doesn't stick to your hands.
• Oil a large bowl and add the dough. Cover with a damp towel or plastic wrap and put in a draft-free area to rise for 1 1/2 - 2 hours, or until the dough doubles in size.
• Once risen, punch down, and divide into 12 equal size balls.
• Place on a greased baking sheet, cover with a damp towel, and allow to rise for 30-40 minutes.
• Preheat oven to 400 degrees.
• Using the remaining olive oil and herb mix, brush on top of each roll.
• Bake in the oven for 20-25 minutes, until the tops are golden brown and the rolls sound hollow.

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.

FOCCACCIA ROLLS

Steps:

• Mix the flour, yeast and salt in a large mixing bowl. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water and 1 tbsp olive oil, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
• Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
• Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
• Cut the dough into 10 even pieces. Shape each into a ball and sit them on 2 baking parchment-lined baking sheets. Cover with a clean dry tea towel and leave for 40-45 mins, or until about doubled in size.
• Finish by using your fingers press a wide indent in the middle of each roll. Scatter over the roasted peppers, cheese and olives pressing down quite firmly into the indents, finish with rocket. Drizzle with most of the remaining oil mixed with a good pinch of dried oregano. Season.
• Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow. When baked, drizzle with a little extra olive oil.