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Foccacia Rolls

12 rolls
Prep info
15 min mix + 16-18 hrs ferment/first rise + 30 min form into rolls + 30 min to 1 hr second rise & preheat oven + 25 min bake
Prep time
Not set
Cook time
20 hours, 10 minutes
Time required
20 hours, 10 minutes
Oven preheat
Not tried


  • 500 g plain flour (4 cups)
  • 1/2 T salt
  • 1/4 t instant yeast
  • 2 c water (or less, as needed)
  • 2 T olive oil
  • 2 T Italian seasoning


About 9:50pm-11:50pm for a 6pm serving time the next day

1. The night before 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.

2. Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment.

About 4pm for a 6pm serving time

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 30-60 minutes or until doubled in size.

4b. While the rolls are still rising, preheat the oven to 425F.

5. Once the oven is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes). Serve warm!