budgetbytes4.6
No-Knead Focaccia Rolls
No kneading required for these focaccia rolls! The long, overnight fermentation develops the gluten with no effort from you!
👥 12 Servings⏱️ Prep & Cook: 18h 25m⏳ Prep: 18h🔥 Cook: 25 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
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 you’ll need will vary, but should be between 1.5 to 2 cups. See the photos below for more info.
water ($0.00)2 cups
2
Loosely cover the bowl with plastic wrap and let it sit at room temperature for ⏱️ 16-18 hours to ferment.
3
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.
4
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.
olive oil ($0.24)2 TbspItalian seasoning ($0.30)2 Tbsp
5
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!
Nutrition Facts
calories
171.78 kcal
fat Content
2.67 g
serving Size
1 Serving
fiber Content
1.15 g
sodium Content
295.92 mg
protein Content
4.33 g
carbohydrate Content
31.83 g
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