How to Make Rosemary Focaccia Rolls

Rosemary Focaccia Rolls Recipe by: Paula Deen
Ingredients: Makes 2 dozen
3 (4 inch) sprigs rosemary, divide
2/3 cup olive oil
½ cup warm water (105 degree to 110 degree)
½ cup warm lager beer (105 degree to 110 degree)
1 ( ¼ ounce) envelope active dry yeast
1 teaspoon sugar
3 cups all purpose flour
3 teaspoon kosher salt, divided
2 cloves garlic, minced
2 tablespoons coarse ground cornmeal, divided

  • Preheat oven to 400 degree. In a small saucepan, combine 2 sprigs rosemary and olive oil. Cook over medium low heat for 15 minutes or until mixture is fragrant. Chop remaining rosemary to measure 2 teaspoons.
  • In a small bowl, stir together ½ cup water and next 3 ingredients. Let stand for 10 minutes or until mixture is foamy.
  • In a medium bowl, stir together flour, 1 ½ teaspoons salt, garlic, and chopped rosemary.
  • In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast mixture and 3 tablespoons rosemary infused olive oil. Beat at low speed, gradually adding flour mixture. Increase speed tomedium, and beat for 10 minutes or until dough is smooth and elastic. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm place (85 degree), fre from drats, for 50 to 60 minutes or until doubled in size.
  • On a lightly floured surface, divide dough into 24 equal portions, shape each portion into a ball. Generously brush 24 muffin cups with infused oil. Sprinkle ¼ teaspoon cornmeal into each muffin cup, and top with 1 dough ball. Brush with olive oil. Cover and let stand for 20 minutes. Using your fingers, make several indentations in each dough ball.
  • Bake for 20 minutes or until golden brown. Brush with remaining olvie oil and sprinkle with ramining 1 ½ teaspoons salt. Remove from pans, and cool on wire racks. Ends

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