Mini focaccia bread rolls are a delightful twist on the classic Italian flatbread, baked in muffin tins for perfectly portioned, golden brown rolls. These individual servings are infused with the bold flavors of olive oil, rosemary, and sea salt, offering a soft interior and crisp exterior. Ideal for appetizers, side dishes, or snacking, these rolls are both elegant and approachable.
Why You’ll Love This Recipe
These mini focaccia rolls are incredibly simple to make and packed with flavor. The muffin tin method allows for even baking and easy serving. The rolls are soft, fluffy, and infused with the fragrant taste of herbs and olive oil. Whether served warm at dinner or enjoyed as a savory snack, they deliver a satisfying bite every time. Perfect for entertaining or everyday meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Warm water
- Active dry yeast
- Olive oil
- Sugar
- Salt
- Fresh rosemary or dried herbs
- Flaky sea salt (for topping)
Directions
- In a large bowl, dissolve sugar in warm water and sprinkle yeast on top. Let it sit for 5–10 minutes until foamy.
- Add flour and salt to the yeast mixture and mix to form a dough. Knead for about 10 minutes until smooth and elastic.
- Coat the dough in olive oil, cover the bowl, and let rise in a warm place for about 1 hour or until doubled in size.
- Grease a muffin tin generously with olive oil. Divide the dough into equal portions and place each into the muffin cups.
- Drizzle the tops with olive oil, gently dimple the surface with your fingers, and sprinkle with rosemary and flaky sea salt.
- Let the rolls rise again in the tin for about 20–30 minutes.
- Preheat oven to 400°F (200°C) and bake for 18–22 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving warm.
Servings and timing
This recipe makes 12 mini focaccia rolls.
Preparation time: 15 minutes
Rising time: 1 hour 30 minutes
Baking time: 20 minutes
Total time: 2 hours 5 minutes
Variations
- Add sliced olives or sun-dried tomatoes to the dough for Mediterranean flair.
- Sprinkle grated Parmesan or crumbled feta over the top before baking.
- Substitute thyme or oregano for rosemary.
- Infuse olive oil with garlic for added depth of flavor.
- Use whole wheat flour for a heartier version.
Storage/Reheating
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To reheat, warm in a 300°F (150°C) oven for 5–7 minutes or microwave briefly until warmed through. For best texture, avoid microwaving for too long.
FAQs
Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight after the first rise. Let it come to room temperature before shaping and baking.
Do I need to use a muffin tin?
While a muffin tin helps create uniform rolls, you can also shape the dough into small rounds and bake on a parchment-lined baking sheet.
Can I use instant yeast instead of active dry yeast?
Yes, if using instant yeast, you can mix it directly with the flour and skip the proofing step.
What’s the best way to get a golden crust?
Generous olive oil and a hot oven help develop a golden, crispy crust. You can also broil for the last 1–2 minutes if desired.
Can I freeze these rolls?
Yes, freeze cooled rolls in a sealed container or bag for up to 2 months. Reheat in the oven for best texture.
How can I make them gluten-free?
Use a gluten-free flour blend and check that your yeast is certified gluten-free. Results may vary slightly in texture.
Are these suitable for vegan diets?
Yes, they are naturally vegan as long as no cheese is added as a topping.
Can I double the recipe?
Certainly. This recipe scales well, just ensure your muffin tin or baking setup accommodates the larger quantity.
What type of olive oil is best?
Use a high-quality extra virgin olive oil for the best flavor and aroma.
Can I add cheese inside the rolls?
Yes, a small cube of mozzarella or other melting cheese in the center can add a delicious surprise.
Conclusion
Mini focaccia bread rolls are a flavorful, versatile addition to any meal. Baked in a muffin tin for convenience and visual appeal, these rolls offer a perfect balance of soft texture and savory flavor. Whether served as a side dish, snack, or appetizer, they bring the warmth and aroma of freshly baked bread to the table with ease.
Print
Mini Focaccia Bread Rolls
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 muffins 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Golden, fluffy focaccia baked in muffin tins, infused with rosemary, thyme, sea salt, and olive oil for the perfect savory bite-sized bread rolls.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup warm water (110°F)
- 2 tablespoons olive oil (plus more for drizzling)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Flaky sea salt for topping
- Fresh rosemary sprigs (optional)
Instructions
- In a large bowl, combine flour, sugar, salt, and instant yeast. Mix well.
- Add warm water and 2 tablespoons olive oil. Stir until a sticky dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
- Grease a 6-cup muffin tin with olive oil. Punch down the dough and divide evenly into the muffin cups.
- Press your fingers gently into each dough ball to dimple the tops. Drizzle with more olive oil, sprinkle dried herbs, flaky sea salt, and place a small rosemary sprig on top.
- Let rest for 15–20 minutes while preheating the oven to 375°F (190°C).
- Bake for 18–22 minutes or until golden brown. Cool slightly before serving.
Notes
- Use fresh herbs if available for even more aroma and flavor.
- Serve warm with dipping oil or alongside soups and salads.
- Can be frozen and reheated in the oven for later use.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 1g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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