Foccaccia rolls

Foccaccia rolls

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(5 ratings)

Prep: 20 mins Cook: 20 mins You'll have a baked loaf in 2 ½ - 3 hrs


Makes 10 rolls
Team these rustic bread rolls with a selection of antipasti or your favourite Italian fare

Nutrition and extra info

Nutrition: per serving

  • kcal240
  • fat7g
  • saturates2g
  • carbs38g
  • sugars1g
  • fibre2g
  • protein8g
  • salt1.37g
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    For the white loaf

    • 500g strong white bread flour
    • 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)



      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 1½ tsp salt
    • 1 tbsp soft butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    For the flavourings

    • 3 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 100g sliced roasted peppers



      Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

    • 85g chopped camembert
    • 20 small black olives
    • handful of rocket leaves



      Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

    • a good pinch of oregano



      Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


    1. 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.

    2. 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.

    3. 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.

    4. 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.

    5. 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.

    6. 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.

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    Comments, questions and tips

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    24th Aug, 2012
    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.
    topkok's picture
    7th Oct, 2011
    Thanks Petrushka. I'll give it a try now!!
    5th Sep, 2011
    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.
    topkok's picture
    4th Sep, 2011
    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?
    4th Sep, 2011
    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!
    3rd Sep, 2011
    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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