Focaccia dough is ideal for savory rolls, with its crispy crust and soft and crumbly texture. The combination of flavors in this focaccia recipe are delectable! It’s the perfect Mediterranean Diet recipe for dinner on any occasion, but especially for Thanksgiving. They also make amazing sandwiches when you are using up the leftovers!
Photo Credit: Max Reichert
Onion and Sage Focaccia Rolls
- 1 1/2 cups Warm Water (approx. 110 degrees)
- 2 tsp instant yeast
- 1 tsp sugar
- 3 1/2 cup flour(unbromated, unbleached white)
- 1 tsp salt
- 1/4 cup extra virgin olive oil
- 1 onion, sliced into thin strips For Topping
- 2 tbsp extra virgin olive oil
- 1 sprig sage, leaves only, chopped
- 1 pinch crushed red pepper
- 1 tsp salt
- 1 pinch black pepper
In a small bowl, add the yeast & sugar to the warm water. Let sit 5 minutes, while foam forms.
In a large bowl, mix the flour & the salt. Stir in the olive oil, and yeast mixture. Knead for 15 minutes. Place dough in an oiled bowl and wrap with plastic. Refrigerate overnight.
Remove dough from fridge and allow to warm for 1 hour on counter.
Sprinkle cookie sheet with cornmeal or bread crumbs. Place dough on counter. Divide into 9 pieces. Place pieces on cookie sheet. Cover again with plastic wrap and allow to rise for 30 minutes.
Preheat oven to 375. In the meantime, sauté the onions in 2T olive oil until translucent. Turn off heat. Add sage, red pepper, black pepper, & salt.