Description
Cheesy Tomato Focaccia Rolls are savory, soft rolls filled with melty cheese and tangy tomato, baked to golden perfection with a herby focaccia-style dough. Perfect as a snack, side, or appetizer.
Ingredients
Units
Scale
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F)
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in olive oil, salt, oregano, garlic powder, and flour. Mix until a sticky dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Punch down dough and roll into a rectangle about 1/2-inch thick.
- Sprinkle mozzarella, sun-dried tomatoes, and Parmesan evenly over the dough.
- Roll up the dough tightly from the long side and cut into 12 equal rolls.
- Place rolls on the baking sheet, cut side up. Drizzle with olive oil and let rise for 15–20 minutes.
- Bake for 18–22 minutes or until golden brown and cooked through.
- Garnish with fresh basil or parsley if desired. Serve warm.
Notes
- Substitute sun-dried tomatoes with fresh cherry tomatoes for a juicier version.
- Add a pinch of red pepper flakes for a bit of heat.
- Can be made ahead and reheated before serving.
Nutrition
- Serving Size: 1 roll
- Calories: 170
- Sugar: 2g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg