Focaccia Rolls

$1.20 recipe / $0.10 serving

If I haven’t convinced you yet to try no-knead bread, perhaps this post will. These perfect little 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 a 30 second nuke away from being warm and delicious again, but at least the freezer has slowed me down a little ;)

These 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.

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!

Focaccia Rolls

Focaccia Rolls

4.9 from 13 reviews
Focaccia Rolls
Prep time
Cook time
Total time
Total Cost: $1.20
Cost Per Serving: $0.10
Serves: 12
  • 4 cups all-purpose flour $0.59
  • ½ Tbsp salt $0.05
  • ¼ tsp instant yeast $0.02
  • 2 cups water $0.00
  • 2 Tbsp olive oil $0.24
  • 2 Tbsp Italian seasoning $0.30
  1. 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.
  2. Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment.
  3. 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.
  4. 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.
  5. 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!

focaccia rolls

Step By Step Photos

dry ingredientsBegin a day ahead of time by stirring together the flour, salt, and yeast.

wet doughStarting 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.

fermented doughLoosely 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.

floured surfaceSprinkle 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 doughCut the dough into four equal parts and then cut each quarter into three pieces to yield 12 pieces total.

shape doughShape 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.

seasonLightly 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.

baked rollsTowards 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!

focaccia rolls


  1. janmaus says:

    A second batch of thoughts–this is a spectacular recipe, and the long fermentation is what makes it so wonderful. Terrific sandwich rolls, IMO. It is definitely part of my keeper collection–loved the suggestion for adding steam to the oven and substituting some WW flour

  2. ashley says:

    I’m going to be making these for a dinner party and am wondering if I can add fresh rosemary to these? My husband loves rosemary bread and I wanted to give him that. Thank you in advanced!

    • I would think you could, but then I’m not sure how the rosemary would do during the fermentation time. My only concern is that there may be some (naturally occurring) bacteria or yeast on the rosemary that might flourish and cause a problem food safety-wise. It’s not a problem with regular doughs that only rise for two hours or so, but the long fermentation gives bacteria enough time to go crazy. :)

    • GeeMissus says:

      Perhaps infuse some olive oil with chopped fresh rosemary, then brush that on during the “brush the rolls with olive oil” step.

    • janmaus says:

      You could always add some Rosemary at the end–instead of or in addition to the Italian seasoning sprinkled on the top. Spectacular recipe!

  3. Dianne says:

    Hi, I have to say I just took these out of the oven, my first batch…..these are fantastic! And that is an understatement. I am addicted

  4. Jocelyn says:

    i couldn’t find instant yeast anywhere at my local stores, will just regular active yeast work?

    • Probably not as well. The difference is that active dry must be dissolved in water and allowed to proof before adding to a recipe (this activates it), whereas instant or bread machine yeast can be added dry.

    • bethany says:

      if you use active dry yeast (vs instant), you just need to “proof it” first.

      I set aside about about 1/4 of warm water (of the 2 cups for recipe) and add the yeast, along with a pinch of sugar (and sometimes a pinch of flour). I mix it up and let it sit for about 5 minutes until it gets a bit frothy on top. Finally, I add the rest of the water (stirring so I don’t leave behind any yeasties) and then mix it into the rest of the ingredients.

      It’s noteworthy that you can probably just add the 1/4 tablespoon of yeast to the full 2 cups of water (without the sugar or flour), but I find that it doesn’t appear to have activated… and even though it’s probably fine, I appreciate the confidence of proofing it in a smaller batch. :-)

  5. oum saffiya says:

    These rolls came out of the oven very nicely this morning. so i just prepared a new batch, triple size… gonna put them in the freezer and also gonna make pizza with it tomorrow.

    the only thing i do different is i put my spices in the mixture and also the olive oil…

  6. Neha says:

    Would there be a way to make this with wheat flour? By the way, love your website! Thank you for sharing such great and easy recipes!

    • Most bread recipes are okay when substituting up to 1/2 of the AP flour with WW. You can expect more noticeable texture and flavor changes when using all WW flour. I haven’t tried the no knead recipes with all WW flour, though, so I’m not sure how much it would be affected. If you try it out, let us know how it turns out!

      • Nina says:

        I’m not the person who posted the first comment, but I wanted to let you know that I just made these with white whole wheat flour and they turned out great. Absolutely heavenly with garlic butter. Just perfect.

        This recipe does not work with regular WW flour, however. At least it didn’t work for me.

    • bethany says:

      WW and White Bread Flour works really nicely for this recipe… and around the holidays it’s nearly 50% off at the grocery store.

      I’ve made this recipe a few times now and I have found that swapping out 1 cup of the flour for WW works out nicely without drying it out. (For taste, I prefer wheat breads) I’ve tried doing 50/50, but they turned out chewy in a bad way.

      (& in general comment)
      For flavor, I also add a bit more salt and 2 tablespoons of olive oil directly to my mix (whisking it with the water first, quickly pouring and mixing everything together, otherwise it gets weirdly distributed throughout in the dough). Adding too much liquid tends to work better than adding too little.

  7. Katie says:

    Just made these and they are excellent! Chewy in the middle with a nice crust. I made the recipe with active dry yeast and didn’t change the procedure at all and they turned out nicely.

  8. Chad Uzdevenes says:

    I was a chef for over 10 years and am now a Food Chemistry graduate student. Needless to say that I have tasted a lot of food in my life. This is the best focaccia recipe that I have ever come across. I used a spray bottle to steam the oven at the beginning of baking and about 3 minutes in. The crust it produced was exceptional.

  9. laura says:

    these were great- everyone in my family enjoyed them (and there are 6 of us!)

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