Sourdough Focaccia Rolls
These Sourdough Focaccia Rolls are soft, golden, and full of flavor. Made with olive oil, fresh herbs, and naturally leavened sourdough, they have crisp edges, fluffy centers, and make the perfect easy dinner roll for any meal or holiday table.
Ingredients
- 3 gramssourdough starter, ripe, bubbly and active (about 1/2 teaspoon)
- 30 gramsall-purpose or bread flour (about 1/4 cup)
- 30 gramswater (about 2 tablespoons)
- 50 gramsripe, bubbly, active levain (about 3 tablespoons)
- 200 gramswater (about 3/4 cup plus 2 tablespoons)
- 7 gramssalt (about 1 teaspoon)
- 250 gramsbread flour (scant 2 cups)
- 20 gramsparmesan cheese, shredded (about 1/4 cup)
- 3 gramsgarlic powder (about 1 teaspoon)
- 1 gramsdried oregano (about 1/2 teaspoon)
- 1 gramdried basil (about 1/2 teaspoon)
- 25 gramsunsalted butter, melted (about 2 tablespoons)
- 25 gramsolive oil (about 2 tablespoons)
- 3 gramsgarlic powder (about 1 teaspoon)
- 1 gramdried oregano (about 1/2 teaspoon)
- 1 gramdried basil (about 1/2 teaspoon)
- 2 gramssalt (about 1/4 teaspoon)
- extra reserved olive oil for the pan
Directions
Mix the levain (1:10:10, overnight about 10-12 hours at 78ºf)
- 1
Mix together 3 grams ripe sourdough starter with 30 grams water and 30 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.Alternatively, if you have a ripe, bubbly, active sourdough starter, you can substitute 50 grams of bubbly starter for the levain in this recipe.
Sourdough focaccia rolls
- 1
Mix the Dough: To a bowl add 50 grams levain, 200 grams water, 7 grams salt and 250 grams bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
- 2
Coil Fold 1: After 30 minutes, remove the cover and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time.To coil fold: Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of the dough. Then turn the container and repeat the coil fold.I find it very helpful to watch this process before attempting it. You can watch a video of the coil fold here. Cover and let rest for 30 minutes.
- 3
Coil Fold 2: After 30 minutes, lightly wet your hands. Repeat the coil fold 4-6 times. You will notice the dough is stronger than your first set of coil folds. Cover and rest for 30 minutes.
- 4
Coil Fold 3: After 30 more minutes, sprinkle the parmesan cheese, garlic powder, oregano and basil on top of the dough. Lightly wet your hands. Repeat the coil fold 4-6 times, adding the inclusions as you go. Notice the dough is getting stronger and the coil folds are easier to perform. Cover and rest for 30 minutes.
- 5
Coil Fold 4: After 30 more minutes, repeat the coil fold 4-6 times. The dough should feel fairly strong and cohesive and the cheese and herbs should be dispersed.
- 6
Bulk Fermentation Continued: Cover and rest for 1.5-2 hours until the dough has scattered bubbles around the edges, has risen about 30-40% and is jiggly. The timeframe is based on a dough temperature of 78ºF. Colder dough will take longer and warmer dough will move faster.
- 7
Prepare the Herb Butter Oil Mixture: Mix together melted butter, olive oil, garlic powder, oregano, basil, and salt until combined. Set aside.
- 8
Shape the Dough: Turn the dough out onto the counter and cut it into 12 equal pieces, about 40-45 grams per piece. Use a bench scraper and damp hands to make the dough easier to handle. Working with one piece at a time, dip each piece into the butter herb oil until fully coated, then place it in a muffin well. Repeat with the remaining pieces of dough until all 12 rolls are formed.
- 9
Proof: Cover the muffin tin with plastic wrap or another muffin tin and place it in a warm spot to rise. Let the dough rest until it’s puffed up and slightly jiggly, about 2–3 hours at 78-80ºF.
- 10
Bake: Preheat the oven to 450ºF. Drizzle another teaspoon of oil on top of each roll if desired. Use your finger to gently dimple the top of the focaccia rolls. Bake for 20 minutes, or until the top is golden brown and the rolls reach an internal temperature of 205-210ºF. Let the rolls cool for about 5 minutes before enjoying warm!