Focaccia Potato Bread Rolls

Fluffy homemade potato dinner rolls Focaccia style speckled with fennel seeds, rosemary, olives, capers and roasted peppers for the ultimate Thanksgiving dinner side dish.

Course Bread

Cuisine Italian

Keyword Focaccia rolls, potato bread rolls

Prep Time 15

Cook Time 20

Resting Time 2

Total Time 2 35

Servings rolls

Calories 156kcal

Author Florentina

Ingredients

2.5 cups all purpose flour (or whole wheat pastry flour)
1.5 tsp instant yeast
3/4 tsp fine sea salt
1/2 tsp granulated garlic
1/2 tsp granulated onion
1 Tbsp fennel seeds lightly toasted
1 sprig rosemary (chopped leaves only)
3/4 cup mashed potato plain
3/4 cup warm water

The Filling

1/2 cup roasted red bell pepper diced
1/2 cup black olives roughly chopped
1 Tbsp brined capers roughly chopped
1 garlic clove grated
3 Tbsp olive oil

Instructions

In a large mixing bowl whisk together the flour, yeast and spices.
2.5 cups all purpose flour, 1.5 tsp instant yeast, 3/4 tsp fine sea salt, 1/2 tsp granulated garlic, 1/2 tsp granulated onion, 1 Tbsp fennel seeds, 1 sprig rosemary
Add the mashed potato and using your fingers work it into the flour mixture.
3/4 cup mashed potato
Add the water and with a spatula combine everything together just until a dough starts to form.
3/4 cup warm water
In a separate bowl mix the olive oil with the tapenade filing. Add it to the dough and using your hand knead the dough until all the filling and the dough has combined into a beautiful speckled dough.
1/2 cup roasted red bell pepper, 1/2 cup black olives, 1 Tbsp brined capers, 1 garlic clove, 3 Tbsp olive oil
Form the dough into a log and using a serrated knife or a pastry cutter, cut it into 6 pieces then cut each piece in half so you end up with 12 equal pieces of dough.
Prepare a large cast iron enamel pan and generously brush it with olive oil on the bottom and the sides.
Shape each piece of the dough into a ball by folding it onto itself from top to bottom and creating a seal with a tiny pinch underneath. Repeat with the rest of the dough and arrange all the rolls inside the pan without touching each other.
Cover the pan with plastic wrap and a kitchen towel for faster rising and place it in a warm draft free spot of your kitchen. Let it rise until doubled in size 1.5 to 2 hours or even more if your kitchen is very cold.
Preheat your oven to 400”F.
Once the bread rolls have doubled in size brush them with olive oil and sprinkle with some sea salt flakes. Bake in the preheated one for 18 to 20 minutes until golden on top.
Remove the rolls from the oven and transfer the pan to a cooling rack. Serve while still warm with a grating of vegan parmesan cheese on top or with pesto for dipping.
They make great buns for a sandwich with juicy heirloom tomatoes and our vegan mozzarella or to serve alongside your Thanksgiving spread.

Video

Notes

Shaping the Rolls - The dough will end up pretty sticky so don't get frustrated trying to shape a perfect roll. The easiest way is to dump your dough onto the working surface and shape it into a log (oil your hands if you need to). Use a pastry cutter or serrated knife and cut it into 6 equal pieces then each piece in half so you'll end up with 12 equal size rolls. Place them all inside the pan equally spaced if possible and without touching each other, once they rise they will grow into each other as shown above and you can pull them apart beautifully when serving.
About the Flour - The recipe calls for all purpose flour to yield the fluffiest results, however you certainly make them healthier by opting for whole wheat pastry flour instead. You'll still end up with fabulous rolls just a little bit denser.
Storage - In case you do find yourself with any leftovers (no way), just store them in a lidded container or plastic bag at room temperature for a couple of days. Freshen them up in the toaster oven for a minute or so just until heated through.

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