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
Serving: 1BunCalories: 300kcal
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