Herb Focaccia Rolls

• Vegan

• Produce

  • 2 tbsp Rosemary, Fresh
  • 2 tbsp Thyme, fresh

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Kosher salt
  • 1 package Quick rise yeast
  • 1 tbsp Sugar

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Liquids

  • 1 2 cups warm water (120° to 130°

Found on tasteofhome.com

Description

Ingredients

• 3 cups all-purpose flour
• 1 package (1/4 ounce) quick-rise yeast
• 2 tablespoons minced fresh thyme, divided
• 2 tablespoons minced fresh rosemary, divided
• 1 tablespoon sugar
• 1-1/2 teaspoons kosher salt, divided
• 1-1/2 cups warm water (120° to 130°)
• 6 tablespoons extra-virgin olive oil, divided

Directions

• Directions 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 seasonings and 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. Yield: 1-1/2 dozen. Editor’s Note: For standard focaccia, spread dough in a greased 13x9-in. pan. Let rise in a warm place until doubled, about 30 minutes. Top with herb mixture; bake at 375° until golden brown, 25-30 minutes. Originally published as Herb Focaccia Rolls in Taste of Home September/October 2016, p69 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition