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Mini focaccia on a marble board cut with a few slices arranged around.
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Herbed Mini Focaccia

Love bread but not the time and expertise it takes to make it? Whip up a batch of this Herbed Mini Focaccia with ease using Rhodes bread dough and a few simple ingredients.
Course Side Dish
Cuisine American
Keyword mini focaccia
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 2 servings
Author Meghan Payne-Hensley

Equipment

  • Loaf Pan

Ingredients

  • 1 Tablespoon olive oil, divided
  • 8 frozen Rhodes rolls
  • 1/2 teaspoon dried rosemary
  • 1/4 teasoon dried thyme
  • 1/4 teaspoon flaky kosher salt

Instructions

  • Drizzle 1/2 tablespoon olive oil into a loaf pan. Spread on bottom and up sides with a pastry brush. Evenly place rolls in the pan and cover with plastic wrap. Place in a warm spot and allow to rise until doubled in size.
  • Preheat oven to 375 degrees. Once doubled, gently press fingers all over the rolls to create dimples all over the bread. Drizzle with remaining 1/2 tablespoon olive oil. Sprinkle with rosemary, thyme and salt.
  • Bake for 17 to 20 minutes, until golden.