Focaccia Rolls - Budget Bytes

Focaccia Rolls - Budget Bytes takes approximately 18 hours and 25 minutes from beginning to end. For 9 cents per serving, you get a bread that serves 12. Watching your figure? This dairy free recipe has 179 calories, 5g of protein, and 3g of fat per serving. If you have seasoning, instant yeast, olive oil, and a few other ingredients on hand, you can make it. This recipe from Budget Bytes has 472 fans. It is a very affordable recipe for fans of Mediterranean food. Overall, this recipe earns an amazing spoonacular score of 90%. Summer Succotash - Budget Bytes, Chunky Beef Stew - Budget Bytes, and Baked Zucchini Fries - Budget Bytes are very similar to this recipe.

Servings: 12

Preparation duration: 1080 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions The day before (about 18 hours ahead of time) combine the flour, salt, and yeast in a large bowl. Stir until well mixed. Add the water, starting with 1.5 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should not be any dry flour left on the bottom of the bowl. The total amount of water youll need will vary, but should be between 1.5 to 2 cups. See the photos below for more info. Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment. After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands. Place the dough on a well floured surface. Cut the dough into 12 pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work. Place the rolls on a baking sheet covered in foil and lightly sprayed with non-stick spray (I used two baking sheets). Brush the top of each lightly with olive oil. Sprinkle the Italian seasoning over top. Let rise for 30 minutes to one hour or until doubled in size. While the rolls are still rising, preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes). Serve warm!

 

Step by step:

1. The day before (about 18 hours ahead of time) combine the flour, salt, and yeast in a large bowl. Stir until well mixed.

2. Add the water, starting with 1.5 cups, and add a little more at a time until the flour forms a cohesive, wet ball. There should not be any dry flour left on the bottom of the bowl. The total amount of water youll need will vary, but should be between 1.5 to 2 cups. See the photos below for more info.

3. Loosely cover the bowl with plastic wrap and let it sit at room temperature for 16-18 hours to ferment.

4. After 16-18 hours, the dough will look like a large, bubbly mass. Sprinkle with enough flour to be able to scrape it out of the bowl without it sticking to your hands.

5. Place the dough on a well floured surface.

6. Cut the dough into 12 pieces. Shape each piece into a small ball. The dough will be quite wet, floppy, and sticky, so sprinkle liberally with flour as you work.

7. Place the rolls on a baking sheet covered in foil and lightly sprayed with non-stick spray (I used two baking sheets).

8. Brush the top of each lightly with olive oil. Sprinkle the Italian seasoning over top.

9. Let rise for 30 minutes to one hour or until doubled in size.

10. While the rolls are still rising, preheat the oven to 425 degrees. Once it is fully preheated, place the rolls in the oven and bake until the surface is a light golden brown (about 25 minutes).

11. Serve warm!

Nutrition Information:

covered percent of daily need