Focaccia Buns
Elevate your bread game with these soft and flavorful Focaccia Buns, a delightful twist on the classic Italian focaccia. Made with olive oil-infused dough and topped with aromatic fresh rosemary and flaky sea salt, these buns boast a perfect balance of crisp, golden crust and pillowy interior. Whether you're crafting gourmet burgers, building artisan sandwiches, or serving them as a standalone side, these versatile rolls promise to impress. With a signature dimpled texture and a hint of herby flair, they’re as visually appealing as they are delicious. Easy to customize and ready in just over two hours, these homemade focaccia buns are a must-try for any bread lover.
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Recipe Information
Ingredients
- 240 ml Warm water
- 7 g Active dry yeast
- 5 g Granulated sugar
- 385 g All-purpose flour
- 60 ml Olive oil
- 7 g Salt
- 2 tbsp Fresh rosemary (optional for topping)
- 1 tbsp Flaky sea salt (for topping)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy.
Add the all-purpose flour, 30 ml of olive oil, and salt to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.
Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Lightly oil a clean mixing bowl and place the dough inside. Cover with a damp towel or plastic wrap, then let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and place them on a baking sheet lined with parchment paper, leaving space between each bun.
Using your fingers, press down on each dough ball to flatten them slightly and create the signature dimpled texture of focaccia. Cover and let proof for another 30 minutes.
Preheat your oven to 200°C (400°F).
Brush the tops of the buns generously with the remaining 30 ml of olive oil. Sprinkle with fresh rosemary and flaky sea salt.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown.
Let the buns cool slightly on a wire rack before serving. Enjoy as sandwich buns, burger buns, or simply on their own with a smear of butter!
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3101 mg | 135% | |
| Total Carbohydrate | 313.3 g | 114% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 6.0 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 488 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
