Cooking At Home Professionally

The aroma of freshly baked bread filling your kitchen, one of the more distinctive smells in a kitchen. Elevate this sensory massage by changing ingredients at key points and maintaining the original ratio of ingredients. You can find these simple cheesy rolls at most grocery store bakeries, their dough is usually full of conditioners and preservatives, and sometimes known as Mini Focaccia Rolls. In this blog post, we’ll walk you through how to create these basic mouthwatering, cheese and herb-infused delights step by step, as well as explore many variations that will keep this bread … fresh.

Recipe Yields: 16 ~ 2-1/2″ Rolls
Ingredients:

For the dough:
4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
2 tsp sea salt
1 1/2 cups warm water (110°F or 43°C)
1 tbsp sugar
2 tbsp olive oil (optional)

Toppings for this simple variation:
1 cup shredded cheese (mozzarella, cheddar, or your choice)
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp olive oil
Coarse sea salt or Pink Himalayan Salt, for sprinkling

Instructions:

Creating the Dough:
1. Follow the same initial steps as in the basic bread dough recipe. Activate the yeast by mixing it with warm water and sugar, then combine it with the flour, salt, and olive oil (if using).

2. Knead the dough until smooth and elastic. It should be slightly sticky but not overly so. Adjust with extra flour if necessary.

Forming Mini Focaccia Rolls:
3. After the dough has risen and been punched down, divide it into small portions, roughly the size of golf balls.

4. Roll each portion into a ball and flatten it slightly with your hands.

5. Place the mini dough rounds on a parchment-lined baking sheet, leaving some space between them, punch down with your fingertips, making intentional indents.

Adding Flavorful Toppings, here is another place where tastes will diverge and toppings can interchange to make endless combinations:
6. Drizzle olive oil over each mini roll, ensuring they are well coated.

7. Sprinkle chopped fresh rosemary, and thyme leaves evenly on top of each roll. Alternatively, you can sprinkle with dry herbs or use herb oils.

8. Generously sprinkle shredded cheese over the rolls, ensuring that each one is beautifully covered, and slightly mounded in the center.

Baking and Serving:
9. Allow the rolls to rise for an additional 20-30 minutes while preheating your oven to 400°F (190°C).

10. Bake the mini focaccia rolls for about 8 minutes, turn pans and cook for another 8 minutes, if cooking multiple pans switch the pan posiitions at 4 minutes, then cook for the additional 4 minutes or until they are golden brown, and the cheese is bubbling and slightly crispy,I let mine go an additional 3 minutes this time.

11. Remove from the oven and immediately sprinkle with coarse sea salt for that perfect finishing touch.

12. Let them cool for a few minutes on a wire rack, then serve warm.

Enjoy Your Mini Focaccia Rolls:
These Mini Focaccia Rolls are a delightful fusion of soft bread, savory cheese, and fragrant herbs. They make for a fantastic addition to any meal or a satisfying snack all on their own, also try them as sandwich rolls, burger buns, dipped in soup, as croutons, or mini pizzas.

Recipe Variations

Here are some delicious variations of toppings for your bread, along with quantities of ingredients using the above bread ratio for each:

1. Classic Garlic and Herb:
2 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp olive oil
Coarse sea salt, for sprinkling

2. Olive and Sundried Tomato:
1/2 cup kalamata olives, sliced
1/4 cup sundried tomatoes, chopped
2 tbsp olive oil
1/4 cup grated Parmesan cheese

3. Everything Bagel Style:
2 tbsp sesame seeds
2 tbsp poppy seeds
1 tbsp dried onion flakes
1 tbsp dried garlic flakes
1 tsp coarse sea salt

4. Caramelized Onion and Gruyère:
2 large onions, thinly sliced
2 tbsp butter
1/2 cup grated Gruyère cheese
Fresh thyme leaves for garnish

5. Pesto and Mozzarella:
1/2 cup basil pesto
1 1/2 cups shredded mozzarella cheese

6. Balsamic Glazed Cherry Tomatoes and Basil:
1 1/2 cups cherry tomatoes, halved
2 tbsp balsamic glaze
Fresh basil leaves for garnish

7. Blue Cheese and Walnut:
1/2 cup crumbled blue cheese
1/4 cup chopped walnuts
Honey drizzle (to taste)

8. Prosciutto and Fig:
4-6 slices prosciutto
1/2 cup fresh figs, sliced
1/4 cup goat cheese (optional)

9. Mushroom and Swiss Cheese:
1 cup sliced mushrooms, sautéed
1/2 cup grated Swiss cheese
Fresh parsley for garnish

10. Sliced Apples and Cheddar:
1-2 apples, thinly sliced
1/2 cup grated sharp cheddar cheese
Honey drizzle (to taste)

11. Mediterranean Inspired:
1/2 cup hummus
1/4 cup Kalamata olives, sliced
1/4 cup cucumber, thinly sliced
1/4 cup cherry tomatoes, halved
Fresh parsley for garnish

12. Brie and Cranberry:
1/2 cup Brie cheese, thinly sliced
1/4 cup cranberry sauce or chutney
Fresh thyme leaves for garnish

13. Smoked Salmon and Cream Cheese:
4-6 slices smoked salmon
1/2 cup cream cheese
Fresh dill sprigs for garnish
Capers (optional)

14. Artichoke and Spinach Dip Style:
1/2 cup artichoke hearts, chopped
1/2 cup spinach, cooked and drained
1/2 cup cream cheese
1/4 cup grated Parmesan cheese

15. Indian Curry:
1/2 cup curry sauce (your choice of flavor)
1/4 cup cooked chicken, diced (optional)
Fresh cilantro for garnish

16. Avocado and Tomato Bruschetta:
2 ripe avocados, mashed
1 cup diced tomatoes
1/4 cup red onion, finely chopped
Fresh basil leaves for garnish

17. Sweet and Spicy:
1/4 cup fig jam or honey
1/4 cup crumbled goat cheese
Red pepper flakes for a touch of heat
Fresh mint leaves for garnish

18. Tex-Mex Fiesta:
1/2 cup refried beans
1/4 cup diced red bell pepper
1/4 cup diced green onions
1/4 cup shredded cheddar cheese
Sliced jalapeños for a kick (optional)

19. Hummus and Roasted Vegetables:
1/2 cup hummus
Assorted roasted vegetables (zucchini, bell peppers, eggplant, etc.)
Fresh cilantro or parsley for garnish

20. Thai Peanut Butter:
1/2 cup peanut sauce
1/4 cup cooked chicken or tofu, thinly sliced (optional)
Chopped peanuts and fresh cilantro for garnish

21. Sun-Dried Tomato and Feta:
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
Fresh oregano leaves for garnish

22. Honeyed Ricotta and Berries:
1/2 cup ricotta cheese, sweetened with honey
1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
Drizzle of honey

23. Asian Sesame:
1/4 cup soy sesame sauce, or teriyaki sauce
1/4 cup cucumber, thinly sliced
1/4 cup carrot, julienned
Toasted sesame seeds for garnish

24. Bacon, Lettuce, and Tomato (BLT):
4-6 slices crispy bacon, chopped
1/2 cup lettuce leaves
1/2 cup sliced tomatoes
Mayo or aioli spread

25. Mexican Street Corn (Elote) Style:
1/2 cup Mexican crema or mayonnaise
1/4 cup crumbled Cotija cheese
Chili powder and lime wedges for garnish

26. Greek Gyro Inspired:
1/2 cup Tzatziki sauce
1/4 cup sliced gyro meat or grilled chicken
Diced cucumber and red onion

27. Fig and Prosciutto:
1/2 cup fresh figs, sliced
4-6 slices prosciutto
Arugula for a peppery bite

28. Mango Salsa:
1/2 cup mango salsa (mango, red onion, cilantro, lime)
Sliced jalapeños for heat (optional)
Fresh cilantro for garnish

29. Green Goddess Avocado:
1/2 cup mashed avocado
Sliced radishes
Microgreens or sprouts
Green goddess dressing drizzle

30. Caprese Delight:
1/2 cup fresh mozzarella cheese, sliced
1/2 cup cherry tomatoes, halved
Fresh basil leaves
Balsamic glaze drizzle

31. Smoky BBQ Pulled Pork:
1/2 cup pulled pork in BBQ sauce
Coleslaw for a refreshing crunch
Pickles for tanginess

32. Curry Chickpea Salad:
1/2 cup curried chickpea salad (chickpeas, curry seasoning, mayo)
Sliced cucumber and red onion

33. Mushroom and Truffle Oil:
1 cup sautéed mushrooms (shiitake, cremini, or wild)
Drizzle of truffle oil
Fresh thyme leaves for garnish

34. Pear and Blue Cheese:
1-2 ripe pears, thinly sliced
1/2 cup crumbled blue cheese
Honey drizzle

35. Sausage and Peppers:
1/2 cup cooked Italian sausage, sliced
1/2 cup sautéed bell peppers and onions
Fresh basil or parsley for garnish

36. Thai Coconut Curry:
1/2 cup Thai red or green curry sauce
Cooked shrimp, chicken, or tofu (optional)
Fresh cilantro and lime wedges

37. Roasted Beet and Goat Cheese:
1/2 cup roasted beets, thinly sliced
1/4 cup crumbled goat cheese
Chopped walnuts for texture

38. Cajun Shrimp and Remoulade:
1/2 cup Cajun-spiced shrimp, cooked
Remoulade sauce drizzle
Sliced green onions for color

39. Sunflower Seed and Avocado:
1/2 cup mashed avocado
1/4 cup toasted sunflower seeds
Microgreens or arugula

40. Lemon Ricotta and Honey:
1/2 cup lemon-infused ricotta cheese
Drizzle of honey
Lemon zest for brightness