Semi-Homemade Focaccia Bread
This Semi-Homemade Focaccia recipe uses frozen dough for a softer, chewier bread than traditional focaccia.
Equipment
- 1 non-stick baking dish 9 x 13
- 1 pastry brush
- plastic wrap
- 1 tea towel
- non-stick cooking spray
Ingredients
- 24 Rhodes Dinner Rolls
- 1/2 cup + 4 tbsps extra virgin olive oil
- 1 tbsp dried rosemary
- 1 1/2 tbsps fresh rosemary Minced
- 1 tbsp fresh garlic Finely minced ( this ingredient is optional)
- 1 1/2 tbsps sea salt
Instructions
- Preheat the oven to 350°F.Add 2 tablespoons of olive oil to a 9x13-inch non-stick baking dish. Using a pastry brush, paint the bottom and insides of the dish with the 4 tablespoons of extra-virgin olive oil. Add the 24 frozen dough balls to the dish, spaced out as evenly as possible.First, spray one side of the plastic wrap with the non-stick cooking spray. Cover the dish with cling wrap, sealing it to keep air out. Lay a tea towel over the plastic wrap. Let the rolls sit until completely risen.Serve warm and enjoy!Uncover the risen rolls, and drizzle 1/2 cup of olive oil evenly over them. Next, sprinkle the top with the fresh garlic and fresh rosemary. Using your fingertips, press the finely minced garlic and fresh rosemary into the dough, forming dimples all over. You want them to incorporate into the dough so they do not burn. Season the top of the dough with the dried rosemary and sea salt. Bake for 25 minutes, or until golden brown and cooked through. I'm cutting the Focaccia into finger-style breadsticks for dipping. Of course, you could cut them into squares, then slice them in half crosswise for mini sandwiches.There you have it, my Semi-homemade Focaccia Bread.
Notes
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
2) I've over-proofed our dough, meaning I let it rise far more than the 6 hours I normally would have. The dough was well above the rim of the baking dish by 1/4-1/2". This is no problem, as you'll see.
3) This bread is best served fresh, but you can store any leftovers wrapped tightly on the counter for up to 2 days.
4) The number of "servings" for this recipe depends on how you decide to cut the focaccia.