No-knead focaccia bread rolls

These easy focaccia bread rolls have a lovely soft chewy yet airy interior with a slightly crispy outside. This is a no-fail recipe with no kneading required. If you've never tried your hand at making bread, this is the perfect recipe to start with!

📝 Ingredients

• 3 cups / 420 grams bread flour
• 1 tablespoon / 10 grams instant yeast granules
• 1 teaspoon sugar
• 1/2 teaspoon salt (or to taste)
• 1 1/2 cups / 360 ml luke warm water
• 2 tablespoons extra virgin olive oil
• 1 tablespoon extra virgin olive oil (for drizzling on top before baking)
• Extra flour (as needed)
• Extra olive oil (to brush on the baking tray.)

👨‍🍳 Instructions

1. 1Combine the yeast, sugar and 2 tablespoons of the warm water in a small bowl and let it stand for a few minutes. This is to test that the yeast is active. If it doesn't form a froth on top it means the yeast is dead and your focaccia won't rise. Buy more yeast and start again.
2. 2Place the flour into a mixing bowl and stir in the salt. Add the olive oil, yeast mixture and remaining water.
3. 3Mix with a spatula until well combined. Note that this is a sticky dough and you won't be able to knead it.
4. 4Cover the bowl with a clean cloth and leave it in a warm draught-free place to rest for 30 minutes. The dough should have almost doubled in size.
5. 5With wet hands pull the dough from underneath and fold it over on top of itself. Give the bowl a quarter turn and repeat. You should give 8 folds in total - ie the bowl will have made 2 complete turns.
6. 6Cover the bowl again and leave it in a warm draught-free place for 45 minutes. Once again the dough should have doubled in size.
7. 7Prepare your baking tray by brushing it with a few drops of olive oil and lining it with baking parchment. Brush a teaspoon of olive oil on top of the baking parchment too.
8. 8Tip the dough from the bowl onto a lightly floured work surface and sprinkle a tablespoon of flour over the top.
9. 9Use a pastry cutter (or the back of a flat-bladed knife) to help you divide the dough into 6 equally-sized pieces.
10. 10Carefully take each piece of dough, form it into a flat circular shape and place each one onto your baking sheet. You may find you need a little extra flour to prevent the dough from sticking to your fingers.
11. 11Cover the baking tray loosely with a sheet of plastic wrap and leave the dough to rise for a final 45 minutes. Once again, the rolls should have doubled in size.
12. 12Brush the rolls with olive oil and press your fingers into the dough to form the distinctive focaccia 'dimples'. It is at this stage that you can add any toppings you may like to use.
13. 13Place the tray into a preheated oven (200C / 400F) for 23 to 25 minutes or until the rolls are golden. Remove the tray from the oven and allow the focaccia rolls to cool.