No-Knead Focaccia Rolls with Italian Seasoning
These artisanal-style focaccia rolls require no kneading and develop incredible flavor through an 18-hour fermentation process. The extended rise creates a wonderfully airy texture with a crispy golden crust and tender, hole-filled interior. Brushed with olive oil and sprinkled with Italian seasoning, they're perfect for dinner parties, soup accompaniments, or sandwich rolls. The wet dough technique produces bakery-quality results with minimal hands-on time.
Ingredients
- 4 cups all-purpose flourbread flour1:1
Higher protein content creates chewier texture
- ½ Tbsp salt
- ¼ tsp instant yeast
- 2 cups water
- 2 Tbsp olive oil
- 2 Tbsp Italian seasoningrosemary and sea salt2 Tbsp fresh rosemary + 1 tsp coarse salt
More traditional focaccia topping
Full guide →
Instructions
- 1
Combine flour, salt, and yeast in a large bowl and stir until well mixed
- 2
Add water gradually, starting with 1.5 cups, until flour forms a cohesive wet ball with no dry flour remaining
- 3
Cover bowl loosely with plastic wrap and let sit at room temperature for 16-18 hours to ferment
- 4
Sprinkle fermented dough with flour and scrape onto well-floured surface
- 5
Cut dough into 12 pieces and shape each into a small ball, sprinkling liberally with flour
- 6
Place rolls on foil-lined baking sheets sprayed with non-stick spray
- 7
Brush tops lightly with olive oil and sprinkle with Italian seasoning
- 8
Let rise for 30 minutes to 1 hour until doubled in size
- 9
Preheat oven to 425 degrees while rolls rise
- 10
Bake until surface is light golden brown, about 25 minutes
- 11
Serve warm
Tips
The dough should be quite wet and sticky - this creates the signature open crumb structure of focaccia bread.
Use plenty of flour when handling the dough to prevent sticking, as the high hydration makes it very tacky.
These rolls freeze well after baking - reheat in a 350°F oven for 5-8 minutes to restore crispness.
Good to Know
Store in airtight container at room temperature for 2-3 days or freeze for up to 3 months
Dough must be started 18 hours ahead. Shaped rolls can sit covered in refrigerator overnight before final rise
Best served warm from the oven. Reheat leftover rolls in 350°F oven for 5 minutes
Common Mistakes
Add water gradually to avoid overly wet dough that becomes unmanageable
Don't skip the flour when handling - the dough is meant to be very sticky
Avoid over-proofing during final rise or rolls may collapse
Substitutions
More traditional focaccia topping
Full guide →FAQ
Can I make these rolls without the overnight fermentation?
No, the 16-18 hour fermentation is essential for developing the flavor and texture that makes these rolls special.
What if my dough seems too wet after adding water?
The dough should be quite wet and sticky. Use plenty of flour when handling rather than adding more flour to the dough itself.
How long do these rolls keep fresh?
Store in an airtight container for 2-3 days at room temperature, or freeze for up to 3 months and reheat as needed.