Focaccia buns are a delightful essential for anyone who loves Italian sandwiches. We prepare these savory buns for roasted chicken focaccia sandwiches and turkey pesto focaccia sandwiches. Soft and infused with rosemary and garlic, they bring joy to the baking process.
Prepare to dimple the dough and enjoy these savory buns! Regardless of whether it’s your first or hundredth time baking, focaccia buns offers a deeply fulfilling experience—from the baking process to the enchanting aroma that fills your kitchen. This is a bread that encourages savoring and celebrating the simple pleasures of good food. If you’re new to baking bread, take the leap and try this recipe. Focaccia buns are incredibly easy! Even for kids- they love getting their little fingers into the dough!
What is Focaccia?
Focaccia is a beloved Italian flatbread that captivates with its golden crust, airy crumb, and rich olive oil flavor. With origins tracing back to ancient Rome, focaccia has evolved into a versatile staple enjoyed alone, in sandwiches, or alongside soups and salads. The word “focaccia” originates from the Latin panis focacius, meaning “hearth bread,” as it was traditionally baked on the hearth or in hot ashes. Liguria is the birthplace of modern focaccia, with variations found throughout Italy. In Genoa, for instance, focaccia genovese is a local unique style that is thin, oily, and often sprinkled with coarse salt and rosemary.
Focaccia is universally loved because of it’s the harmonious balance of texture and flavor. The golden, slightly crisp crust contrasts beautifully with the tender, chewy interior. The richness of olive oil combined with coarse salt delivers a burst of flavor. Rustic yet refined, humble yet indulgent, focaccia is a testament to the joy of baking. Moreover, focaccia is wonderfully forgiving. Unlike other breads that require precision, focaccia embraces imperfection. Its dimples and uneven surface are part of its charm. It’s an excellent starting point for novice bakers and a reliable favorite for seasoned pros.
As a base, focaccia only requires a few pantry staples: flour, water, yeast, salt, and olive oil. But don’t underestimate its simplicity—technique is key. The dough is high in hydration, giving the bread that signature airy texture. Once risen, these focaccia buns are transferred to four little generously oiled pans, where the magic unfolds. Use your fingertips to dimple the dough, creating pockets that trap olive oil and give focaccia its iconic appearance. A final drizzle of oil and a sprinkle of coarse sea salt complete the preparation before baking it to golden perfection.
Preparation, Servings, and Storage
These oh so delicious focaccia buns can be prepared in just over 3 hours with much of that time being resting and proofing. They are prepared in these 4×4 baking pans, making them the perfect size for four delicious focaccia sandwiches. Focaccia buns are best enjoyed fresh out of the oven, when the crust is crisp and the interior is warm and soft.
If you double the recipe and have 8 pans, these awesome focaccia buns can be stored in the freezer for up to 3 months. For freezing, wrap the buns tightly in plastic and foil, then thaw and reheat when ready to enjoy. This makes them a convenient sandwich bun for days when you don’t have time to bake. To revive it, simply reheat in a 350°F oven for 10–15 minutes. Focaccia buns can also be stored in an airtight container at room temperature for up to four days.
If You Love Baking Italian Breads, Try:
Focaccia Buns
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Equipment
Ingredients
- 1 tsp Instant yeast
- 1 tsp Sugar
- 1¼ cups Water
- 3 cups Bread flour
- 1½ tbsp Extra virgin olive oil
- 1/2 tsp Sea salt
- 2 cloves Garlic, chopped
- 2 tsp Fresh rosemary, chopped
- 2½ tbsp Extra virgin olive oil (for greasing the pan and brushing on top of the risen dough)
- 1 tsp Coarse sea salt
Instructions
- In a stand mixer, combine the yeast, sugar, water, bread flour, EVOO, and salt.
- Using the dough hook, knead the dough for about 5 minutes.
- Cover the bowl and rest the dough for 15 minutes.
- After the 15 minute rest, add the garlic and rosemary and knead the dough again, this time for only 2 minutes.
- Repeat the 15 minute rest, 2 minute knead 3 more times.
- After the dough has been kneaded 5 times, cover the bowl and allow to rise for 1 hour.
- Prepare the 4 2x2 baking pans by greasing each with a scant teaspoon of oil.
- Split the dough into 4 equal portions and place one in each baking pan. Gently push the dough to the corners to fill the pans.
- Cover with a tea towel and allow to rise for one hour.
- Preheat the oven to 450℉.
- Using your fingers, push the dough down to the bottom of the pan to create several dimples in the dough. Brush olive oil over the top and sprinkle coarse sea salt on each bun.
- Bake the focaccia buns in the preheated oven for 15-20 minutes, or until the center of the bread is 200℉.
- Allow the buns to cool in the pans for 10 minutes before removing to a cooling rack.
Nutrition
