Sourdough Focaccia Rolls

These sourdough focaccia rolls are soft, chewy, and perfectly golden with that signature sourdough tang. Top them however you like — from classic rosemary and sea salt to caramelized onions, olives, or cherry tomatoes — for a customizable bake that’s perfect for any occasion.

Course Bread

Cuisine American, Italian

Keyword Sourdough Bread

Prep Time 1

Cook Time 35

Fermentation Time 12

Total Time 13 35

Servings Rolls

Calories 207kcal

Author Kate Freebairn

Equipment

Baking Sheets (lined with parchment paper)

Ingredients

For the Dough

350 g Water
100 g Sourdough Starter
20 g Olive Oil (for the dough plus extra for topping)
500 g Bread Flour
10 g Salt

Sourdough Roll Toppings

Cherry Tomatoes
Fresh Rosemary
Flaky Sea Salt
Yellow Peppers
Red Onion Slices

Instructions

Add the sourdough starter, water, olive oil, bread flour and salt to the bowl of your stand mixer and bring together into a dry dough. Let the dough sit for around 30 minutes.
Now, use your dough hook attachment to knead the dough into a smooth, elastic dough. Use speed 1 for around 2 to 3 minutes. The bowl should be clean and the dough should be cohesive and elastic when you're done.
Cover the dough and leave it at room temperature to rise by around 30%.
Once the dough has risen around 30% it's time to shape the sourdough focaccia rolls (don't worry, they won't be under fermented because you'll let them rise again once they're shaped).
Divide the dough into 10 equally weighted pieces and gently bring them into a ball shape. I've made mine around 90g but you can make them as big or small as you like.
Place them onto a baking sheet that has been lined with parchment paper and drizzled in olive oil (unless you have non stick trays, then you don't need to line them).
Gently squish each sourdough focaccia roll down using your fingers so that the balls of dough flatten out. You can use your fingertips to gently dimple the dough at this stage too.
Cover the sourdough focaccia rolls with a dish towel and set aside to rise again. You want the dough to double and become light and puffy.
Once the dough has proofed (finished the second rise), it's time to preheat the oven to 180ºC (350ºF). Drizzle the rolls in more oil and use your finger tips to gently dimple the dough (it's ok if you squish it down at this point).
Add whatever toppings you like to each roll (flaky sea salt, rosemary leaves, peppers, cherry tomatoes, red onion slices - whatever you like). Leave the rolls to sit until the oven has preheated.
Bake the sourdough focaccia rolls at 180ºC (350ºF) for around 22 minutes, or until they are golden brown and the toppings are cooked.
Remove from the oven, drizzle in more olive oil and salt if desired. Set on a wire rack to cool before splitting and filling with your favorite sandwich fillings.

Notes

Nutrition Facts - I have calculated the nutrition facts for the bread dough only, not the toppings. You will need to add these onto the nutrition facts as extras.

Nutrition