These rolls are about as easy as they come. While they take a long time due to their rising, there’s no kneading involved, so the actual effort on your part is minimal. I didn’t think they tasted very focaccia-like, but they’re a good crusty roll that would be excellent with a bowl of soup, or with black bean burgers.
Makes about 12 rolls
Adapted from Budget Bytes
- 4 cups all purpose flour
- 1/2 Tbsp salt
- 1 Tbsp Italian seasoning
- 1/4 tsp instant yeast
- 2 cups warm water
The day before combine dry ingredients, mixing well. Add water slowly, mixing until you get a cohesive, wet ball. There shouldn’t be any flour left on the bottom of the bowl. Loosely cover with plastic wrap and let sit at room temperature for 16-18 hours.
After its long sit, the dough should have (at least) doubled in size and look like a large, bubbly mass. Turn dough out onto a well floured surface and cut into 12 pieces. Form each piece into a ball and place on a greased baking sheet. Let rolls rise for another 30 minutes – 1 hour. Bake at 425°F for about 20-25 minutes, until top begins to turn golden. Serve warm.