Focaccia Rolls (Easy!)

I always thought making focaccia from scratch was a whole thing… complicated, time-consuming, slightly intimidating. Turns out, it’s not.
No kneading, no fuss - just mix, let it rest, stretch it out and bake. That’s it. And somehow you end up with crispy edges, a soft fluffy middle and that golden, olive oil–soaked top that feels way too good for how little effort it takes.
Breaking it into mini focaccias makes it even better - perfect for sharing, loading up or just eating straight off the tray while it’s still warm.
And once you realise how easy it actually is… store-bought just won’t cut it anymore.

Watch it come together in the reel below - worth it for that golden top alone.

INGREDIENTS (makes 4 focaccia rolls)

280g flour
240g lukewarm water
1 tsp yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
Generous sprinkle SPICETUB Veggie Master

METHOD

In a bowl, mix the yeast, sugar and lukewarm water. Add the flour and stir to form a sticky dough. Fold through the salt and olive oil, cover and let it rise for around 2 hours until puffy and doubled in size. Preheat oven to 230°C (210°C fan) with a tray inside.
Divide the dough into 4 pieces on floured baking paper and gently stretch into shape. Drizzle with olive oil, sprinkle with SPICETUB Veggie Master and dimple the surface with your fingers. Transfer onto the hot tray and bake for 8–10 minutes, then grill for 1–2 minutes until golden. Cool slightly… or don’t.