These focaccia rolls are so easy to make, taste amazing and totally worth the wait while they’re proving! If you’re apprehensive about making bread, don’t be as you can’t go wrong with this recipe! If it’s the time it takes that you’re worried about then do it at a weekend when you have a little more time on your hands. You can get the other small jobs done while your rolls are proving so it’s a winner. Plus you get that amazing smell of freshly baked bread in the house – there’s nothing better than that is there!?
I must admit I don’t make bread that often, I’m not a fan of kneading dough and Dean normally does it – he finds it very therapeutic but purely doesn’t have the time as he is super busy working on his app business. The reason I’m not keen on kneading is that I’ve broken both my wrists (which is pretty bad by the time you’re 30!), but this recipe is great as I could manage 12 minutes and as I’m not using my wrists as much these days with giving up hairdressing it gave them a bit of a work out! 😂
We have had lot of focaccia whilst visiting Italy over the years and it is one of my favourite breads! They’re great because you can eat them on there own if you want just as a snack. I find focaccia has so much flavour and I love the burst of salt.
I used pink Himalayan crystal salt for my focaccia and have started using it generally now as it is much better for you than normal salt. With its delicate pink rose like colour Himalayan salt is visually distinctive and prized for its purported nutritional profile as it contains a high number of essential minerals. It helps lower blood pressure, improves circulation, strengthens bones and prevents muscle cramping along with many more benefits. It’s not expensive and I find it gives your food a bit of colour if you’re using it whole, plus I like to use things which are a benefit to your body.
You can choose whatever you want for your decoration, you might just want to leave them plain or just use some salt. We love olives and they work really well with focaccia and make them look a bit more interesting so I went for that option.
We had our focaccia rolls with some fresh pasta I made with a tomato and ricotta sauce, it was really yummy dipping the bread in the sauce. The next day for lunch I had one of the rolls with cheddar cheese, onion and fresh tomato. It was one of the best sandwiches I’ve had for a long time!
Give these focaccia rolls a go you really wont be disappointed! Store them in an airtight container to keep them fresh. If mine are anything to go by they will all be gone in a day or two!