Rosemary Foccacia Rolls

No knead, no way!?! Yes way! These mini rosemary focaccia rolls are so easy to make. You can make it even easier on yourself and just bake as one square foccacia. But these little rolls are cute, right? 

Ingredients:

1 1/2 cups flour

2 1/2 tsps instant (or rapid) yeast

1 1/2 tsp fresh chopped rosemary

1/2 tsp dry thyme

1/2 tsp zest of lemon

1 1/2 tsps sugar

1/4 tsp salt

3/4 cup warm water (120°F)

1 tbsp olive oil

Topping:

2 tbsps olive oil

1 - 1 1/2 tsps fresh chopped rosemary

sea salt for sprinkling

Stir the flour, yeast, 1 1/2 tsps rosemary, thyme, lemon zest, sugar and salt together in a large mixer bowl. Add the water and olive oil and beat for 1 minute. Use a thermometer to get the water temperature right. The dough will be a little more like batter. And that's it, no kneading!!

Oil a muffin tin well with vegetable oil and spoon the dough into 9 muffin cups. I found an ice cream scoop worked well. Let rise in a warm place, uncovered, for 30 minutes. (I like to turn my oven on for 1 minute, then turn it off. Perfect warm place for proofing.)

While waiting warm the topping oil and rosemary in a small saucepan on low heat for a minute or two, then cool. Once the rolls have risen gently spoon, brush or dab the herbed oil on top. Add a small sprig of rosemary if you like, then sprinkle with sea salt to taste.

Place the muffin pan on a baking sheet to catch any oil that may drip. Bake at 375°F for 20-25 minutes.

Or for a traditional foccacia use an 8 X 8" pan and bake same temperature for 25-30 minutes.

Best served warm!

Makes 9 rolls

Adapted from seasonsandsuppers.ca