Focaccia dough is ideal for savory rolls, with its crispy crust and soft and crumbly texture. The combination of flavors in this focaccia recipe are delectable! It’s the perfect Mediterranean Diet recipe for dinner on any occasion, but especially for Thanksgiving. They also make amazing sandwiches when you are using up the leftovers!
Photo Credit: Max Reichert
Onion and Sage Focaccia Rolls
Ingredients
- 1 1/2 cups Warm Water (approx. 110 degrees)
- 2 tsp instant yeast
- 1 tsp sugar
- 3 1/2 cup flour(unbromated, unbleached white)
- 1 tsp salt
- 1/4 cup extra virgin olive oil
- 1 onion, sliced into thin strips For Topping
- 2 tbsp extra virgin olive oil
- 1 sprig sage, leaves only, chopped
- 1 pinch crushed red pepper
- 1 tsp salt
- 1 pinch black pepper
Instructions
- In a small bowl, add the yeast & sugar to the warm water. Let sit 5 minutes, while foam forms.
- In a large bowl, mix the flour & the salt. Stir in the olive oil, and yeast mixture. Knead for 15 minutes. Place dough in an oiled bowl and wrap with plastic. Refrigerate overnight.
- Remove dough from fridge and allow to warm for 1 hour on counter.
- Sprinkle cookie sheet with cornmeal or bread crumbs. Place dough on counter. Divide into 9 pieces. Place pieces on cookie sheet. Cover again with plastic wrap and allow to rise for 30 minutes.
- Preheat oven to 375. In the meantime, sauté the onions in 2T olive oil until translucent. Turn off heat. Add sage, red pepper, black pepper, & salt.
- Remove plastic wrap from rolls and using the fingertips, make divots in dough. Pour seasoned olive oil over rolls, allowing the oil to sink into the divots. Place in oven. Bake for 30 minutes, or until golden.
Nutrition
Calories: 273kcalCarbohydrates: 40gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 522mgPotassium: 96mgFiber: 2gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 13mgIron: 2mg
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About the Author: Lauren Kendzierski
Lauren's obsession with food began at 17 at a table in Bordeaux, France where wine, cheese, cepes, and pate de fois gras abounded. But it was under the tutelage of Damien DiPaola, at Carmelina's in Hadley, MA, where she experienced the true restaurant lifestyle. Here she grew from server, to manager, to pastry chef as she completed her degrees in Culinary Journalism from the University of Massachusetts at Amherst and Pastry Arts from The French Culinary Institute in New York City.
