Focaccia bread is a staple in many kitchens worldwide. Known for its rich flavor, satisfying texture, and versatility, it’s a beloved choice to complement soups, stews, or even as a standalone treat. But what if we told you there’s a way to elevate this rustic recipe even further? Enter the Potato & Rosemary Focaccia Rolls—a soft, golden, and aromatic roll topped with tender roasted potatoes and infused with the earthy essence of fresh rosemary. The fusion of flavors and textures in this recipe will certainly make it a hit at your next meal. Whether you’re hosting a dinner party or simply craving something hearty, this focaccia will surely satisfy your taste buds.
In this comprehensive guide, we’ll walk you through every step of the process, from preparing the dough to perfecting the topping. Plus, we’ll explore various ways you can tweak the recipe to suit your preferences. Ready to dive in? Let’s get started!
What Are Potato & Rosemary Focaccia Rolls?
Potato & Rosemary Focaccia Rolls are a twist on the classic focaccia bread. These rolls boast all the beloved qualities of focaccia—soft, fluffy, and full of flavor—but with the added texture and richness of roasted potatoes. Rosemary, which pairs beautifully with potatoes, infuses the dough with an aromatic freshness that makes these rolls stand out. They’re golden brown on the outside, soft on the inside, and topped with slices of roasted potatoes that add a lovely bite.
The rolls are seasoned with rosemary, olive oil, and a hint of salt, which enhances the overall flavor profile. Ideal as a side dish, they pair excellently with pasta dishes, soups, or even charcuterie boards.
Origin of Potato & Rosemary Focaccia Rolls
Focaccia bread originates from Italy, a country known for its rich culinary traditions. Its name is derived from the Latin word “focus,” which means “hearth” or “fireplace,” reflecting its roots as a simple bread baked in a stone oven. Historically, focaccia was often prepared with basic ingredients such as flour, water, olive oil, and salt. Over time, various regions of Italy added their own twist, introducing toppings like olives, rosemary, and even potatoes.
While traditional focaccia is flat, the addition of potatoes and the roll format is a modern twist. The potato and rosemary combination is particularly popular in Mediterranean cooking, where these ingredients are abundant and celebrated for their earthy flavors. The result is a rustic, comforting roll that combines old-world simplicity with contemporary flavor.
Ingredients for Potato & Rosemary Focaccia Rolls
The ingredients for this recipe are straightforward but will result in a flavor-packed and visually stunning dish. Below is the list for both the dough and the topping.
For the Dough:
- 1 envelope of dry active yeast (about 2¼ tsp)
- 2 cups lukewarm water
- 4¼ cups bread flour (you may also use all-purpose flour, but bread flour yields a chewier, more structured dough)
- ⅓ cup olive oil (extra virgin for the best flavor)
- 1 tbsp sugar (to help activate the yeast)
- 2 tsp salt (for seasoning)
For the Topping:
- ½ lb small red-skinned potatoes (approximately 4-5 potatoes, depending on size), thinly sliced
- ½ cup olive oil (again, extra virgin is recommended)
- 2 tsp chopped fresh rosemary (you can also use dried rosemary if fresh isn’t available)
- Salt to taste (be generous for the best flavor)
Step-by-Step Instructions for Potato & Rosemary Focaccia Rolls
This recipe requires some patience, but the steps are relatively simple. With each step, you’ll see how the dough comes together, the potatoes roast perfectly, and the final product emerges as a golden, flavorful masterpiece.
1. Make the Dough
The first step is to create the dough, which is the foundation of the rolls.
- In a large mixing bowl, combine the dry active yeast with 2 tablespoons of lukewarm water. Let the yeast sit for about 5 minutes, until it becomes moistened and starts to activate. You’ll notice some bubbles or foam, which is a sign that the yeast is ready.
- Once activated, add the flour, olive oil, sugar, salt, and the remaining water. Mix using a dough hook or a spoon until the dough begins to come together.
- Knead the dough with the dough hook for about 10 minutes until the dough is soft and smooth. It should be slightly tacky but not sticky.
- After kneading, transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm area for about 1 hour, or until the dough has doubled in size.
2. Roast the Potatoes
While the dough is rising, it’s time to prepare the roasted potatoes for the topping.
- Preheat your oven to 400°F (200°C).
- Wash and thinly slice the red-skinned potatoes into rounds. The thinner you slice them, the more evenly they’ll cook.
- Toss the potato slices with olive oil, chopped rosemary, and salt until they are well coated. The rosemary will infuse the potatoes with its aromatic flavor, and the olive oil will help them roast to perfection.
- Spread the potatoes out in a single layer on a baking sheet, making sure they are not overcrowded.
- Roast the potatoes for about 15 minutes, or until they are tender and lightly golden. Set them aside to cool while the dough finishes rising.
3. Shape the Rolls
Once the dough has risen and the potatoes have cooled, it’s time to shape the rolls.
- Punch the dough down gently to release the air bubbles.
- Divide the dough into 12 equal pieces. Roll each piece into a ball and place them on a greased or parchment-lined baking sheet.
- Brush each roll with some of the leftover olive oil used to roast the potatoes, which will help keep the rolls soft and add extra flavor.
- Cover the rolls with a clean towel and let them rise for an additional 1 hour, or until they have puffed up and doubled in size.
4. Top & Bake
Now it’s time to add the final touch and bake the rolls to perfection.
- Preheat the oven to 400°F (200°C) again.
- Once the rolls have risen, take the roasted potato slices and fan 3 slices of potato on top of each roll.
- Brush the tops of the rolls with a little more olive oil for a golden, glossy finish.
- Place a small pan of water on the bottom rack of the oven to create steam. This helps the rolls achieve that perfect soft interior with a golden, slightly crisp exterior.
- Bake the rolls for about 30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Let the rolls cool on a wire rack for 10 minutes before serving.
Variations on Potato & Rosemary Focaccia Rolls
While this recipe is fantastic as is, there are many ways you can experiment with the ingredients and make it your own.
- Cheese Topping: For a cheesy twist, sprinkle grated Parmesan or mozzarella over the potato slices before baking.
- Garlic: Add minced garlic to the olive oil before brushing it over the rolls for a rich, savory flavor.
- Herb Variations: While rosemary is the star here, you can experiment with other herbs such as thyme, oregano, or even sage for different flavor profiles.
- Vegan Option: To make this recipe vegan, simply substitute the regular olive oil with a plant-based oil and omit any dairy products you might want to add.
- Spicy Kick: For those who enjoy a little heat, try adding a pinch of red pepper flakes to the olive oil mixture or top the rolls with a few slices of jalapeño before baking.
FAQs About Potato & Rosemary Focaccia Rolls
1. Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour for bread flour. However, bread flour has a higher protein content, which results in a chewier, more structured dough. All-purpose flour will still work but may yield a slightly softer texture.
2. How can I make this recipe gluten-free?
To make this recipe gluten-free, use a gluten-free bread flour blend. Be sure to check the brand’s instructions for any necessary adjustments to the recipe, such as adding xanthan gum or adjusting the liquid ratio.
3. Can I make the dough ahead of time?
Yes! You can prepare the dough ahead of time and store it in the refrigerator. Let it rise once, then punch it down and cover it tightly in plastic wrap. It will keep for up to 24 hours. Let it come to room temperature before shaping the rolls.
4. How can I store leftover rolls?
Store any leftover rolls in an airtight container at room temperature for up to 3 days. For longer storage, freeze the rolls for up to 3 months. Reheat in the oven for a few minutes to refresh their texture.
Conclusion: Potato & Rosemary Focaccia Rolls
Potato & Rosemary Focaccia Rolls are the perfect blend of simplicity and sophistication. Their golden exterior and soft, fluffy interior, topped with aromatic rosemary and tender roasted potatoes, make them the ideal addition to any meal. Whether you’re serving them alongside soup, as a side dish, or enjoying them on their own, these rolls will quickly become a favorite in your kitchen. Their rustic charm and comforting flavor make them a timeless recipe to enjoy year-round.
By following these steps and tips, you can recreate this recipe and make it your own, experimenting with different variations to suit your tastes. Enjoy the process, and most importantly, enjoy the delicious results!
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Potato & Rosemary Focaccia Rolls Recipe: A Step-by-Step Guide to an Irresistible Rustic Delight
- Total Time: 1 hour 45 minutes (including rising time)
- Yield: 8 rolls 1x
- Diet: Vegetarian
Description
Potato & Rosemary Focaccia Rolls are a twist on the classic focaccia bread. These rolls boast all the beloved qualities of focaccia—soft, fluffy, and full of flavor—but with the added texture and richness of roasted potatoes. Rosemary, which pairs beautifully with potatoes, infuses the dough with an aromatic freshness that makes these rolls stand out. They’re golden brown on the outside, soft on the inside, and topped with slices of roasted potatoes that add a lovely bite.
Ingredients
🧂 Ingredients
For the Dough:
- 1 envelope dry active yeast
- 2 cups lukewarm water
- 4¼ cups bread flour
- ⅓ cup olive oil
- 1 tbsp sugar
- 2 tsp salt
For the Topping:
- ½ lb small red-skinned potatoes, thinly sliced
- ½ cup olive oil
- 2 tsp chopped fresh rosemary
- Salt to taste
Instructions
1. Make the Dough
- In a mixer bowl, combine yeast with 2 tbsp water and let sit until moistened.
- Add flour, olive oil, sugar, salt, and remaining water. Mix with dough hook for 10 minutes until soft and supple.
- Transfer to an oiled bowl, cover, and let rise for 1 hour.
2. Roast the Potatoes
- Preheat oven to 400°F (200°C).
- Toss sliced potatoes with rosemary, olive oil, and salt.
- Spread on a baking sheet and roast for 15 minutes until tender. Let cool.
3. Shape the Rolls
- Punch down dough and divide into 12 pieces.
- Roll into balls and place on baking sheets.
- Brush with leftover potato oil. Let rise for 1 hour.
4. Top & Bake
- Fan 3 potato slices on each roll. Brush with more oil.
- Place a pan of water in the oven to create steam.
- Bake at 400°F for 30 minutes until golden brown.
- Cool on wire racks.
Notes
These soft, fluffy focaccia rolls are infused with earthy rosemary and tender potato, making them perfect alongside soups, salads, or pasta. Serve warm with a drizzle of olive oil or your favorite dipping sauce for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread / Savory Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll
- Calories: ~200 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: None
Keywords: Rosemary focaccia rolls, Potato focaccia bread, Soft focaccia rolls
