Foccaccia rolls

Name: Foccaccia rolls
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 500 grams strong white bread flour; 7 grams sachet easy-bake dried yeast (or 2 tsp Quick dried yeast); 2 teaspoons salt; 1 Tbsp soft butter; 3 Tbsps olive oil; 100 grams sliced roasted peppers; 85 grams chopped camembert; 20 smalls black olives; 1 handful rocket leaves; 1 pinch a good of oregano

The recipe Foccaccia rolls is ready in roughly 3 hours and is definitely an outstanding lacto ovo vegetarian option for lovers of Mediterranean food. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains around 8g of protein, 10g of fat, and a total of 270 calories. This recipe serves 10. Head to the store and pick up strong bread flour, butter, salt, and a few other things to make it today. If you like this recipe, you might also like recipes such as New England Style Hot Dog Rolls/Buns (For Lobster Rolls Etc.), Caramel Nut Pumpkin Sticky Rolls with King’s Hawaiian® Dinner Rolls #KHHolidayRollCall, and Buttermilk Potato Rolls {Fluffiest Most Delicious Rolls I’ve Ever Met}.

Instructions

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.

Ingredients you will need

Olive Oil

Dough

All Purpose Flour

Water

Yeast

Salt

Dip

Equipment you will use

Mixing Bowl

Knife

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.

Ingredients you will need

Dough

All Purpose Flour

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.

Ingredients you will need

Dough

Equipment you will use

Bowl

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 doughs lightness. Shape into a ball, then cover and leave for 10 mins.

Ingredients you will need

Dough

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.

Ingredients you will need

Dough

Tea

Equipment you will use

Baking Sheet

Kitchen Towels

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.

Ingredients you will need

Peppers

Cheese

Olives

Arugula

Roll

Drizzle with most of the remaining oil mixed with a good pinch of dried oregano. Season.

Ingredients you will need

Dried Oregano

Cooking Oil

Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas

Equipment you will use

Oven

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

Ingredients you will need

Bread

Crust

Water

Equipment you will use

Oven

Bake for 20 mins or until golden.

Equipment you will use

Oven

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.

Ingredients you will need

Olive Oil

Equipment you will use

Wire Rack