Foccaccia rolls

Team these rustic bread rolls with a selection of antipasti or your favourite Italian fare

Recipe uploaded by

Angela Nilsen

4 ratings 5

Recipe by Angela Nilsen

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Tested

Difficulty and servings

Makes 10 rolls

Preparation and cooking times

Prep 20 mins

Cook 20 mins

You'll have a baked loaf in 2 ½ - 3 hrs

Mix the flour, yeast and salt in a large mixing bowl. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water and 1 tbsp olive oil, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
Cut the dough into 10 even pieces. Shape each into a ball and sit them on 2 baking parchment-lined baking sheets. Cover with a clean dry tea towel and leave for 40-45 mins, or until about doubled in size.
Finish by using your fingers press a wide indent in the middle of each roll. Scatter over the roasted peppers, cheese and olives pressing down quite firmly into the indents, finish with rocket. Drizzle with most of the remaining oil mixed with a good pinch of dried oregano. Season.
Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow. When baked, drizzle with a little extra olive oil.

Per serving

240 kcalories, protein 8g, carbohydrate 38g, fat 7 g, saturated fat 2g, fibre 2g, sugar 1g, salt 1.37 g

Recipe from Good Food magazine, September 2011.

Latest comments and suggestions

Martyna

26 August 2011

Martyna rated this recipe

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PumpkinBear

03 September 2011

PumpkinBear rated and commented on this recipe

Absolutely spectacular! Amazing taste, so easy to make and look gorgeous. I skipped the kneading phase and bunged it in my Kenwood with the dough hook whilst I browsed Ebay for 10 mins :) Definitely gonna make again

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Chaz

04 September 2011

Chaz rated and commented on this recipe

I just made these and they taste great! i added prosciutto into the topping and used kalamata olives instead of black because i don't like black olives but tasted great, highly recommended!

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Marian

04 September 2011

Marian commented on this recipe

I read the recipe twice but I miss the total amount of water that you need. It's not in the ingredients list and under 1) it says that you have the use the remaining water after having used 300 ml. I am not very experienced in making bread so please, can someone help me out?

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Petrushka

05 September 2011

Petrushka commented on this recipe

Marian, You are right; the list of ingredients for the loaf is missing 300 ml of warm water. Whatever the loaf, the ratio is always the same - 300ml of water for 500g flour. This recipe suggests not pouring all the 300ml into the flour mixture all at once but I always pour in the lot and the dough is always perfect.

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Marian

07 October 2011

Marian commented on this recipe

Thanks Petrushka. I'll give it a try now!!

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Hannah

24 August 2012

Hannah rated and commented on this recipe

Just made these today- came out really nice- light with a nice crust. The water was left out of the ingredients, but I just added enough warm water until it was a nice dough. I used tomatoes instead of peppers. They came out lovely, so will be making them again.

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