Easy Cheesy Tomato Focaccia Rolls: A Little Slice of Comfort
There’s something magical about the scent of warm bread wafting through the kitchen—especially when it’s mingled with the tang of ripe tomatoes and the irresistible pull of melted cheese. These Easy Cheesy Tomato Focaccia Rolls came to life on a lazy Sunday afternoon when I craved something cozy yet effortless. No fancy techniques, no endless kneading—just soft, pillowy dough topped with juicy tomatoes and a generous blanket of gooey cheese. Perfect for tearing apart with loved ones or savoring solo with a cup of tea (or wine, no judgment here!).
Ingredients You’ll Need
- 3 cups all-purpose flour – The trusty foundation for our fluffy rolls. If you’re feeling adventurous, swap half for bread flour for extra chew!
- 1 packet (2 ¼ tsp) instant yeast – The tiny powerhouse that makes our dough rise like a dream.
- 1 tsp sugar – Just a pinch to wake up the yeast and add a hint of sweetness.
- 1 tsp salt – Because even the coziest bread needs balance.
- 1 cup warm water – Not too hot, not too cold—think baby-bath temperature.
- 3 tbsp olive oil – Plus extra for drizzling. Because what’s focaccia without that golden, glistening top?
- 1 cup cherry tomatoes, halved – Bursting with sweetness. If they’re extra juicy, pat them dry to avoid soggy dough.
- 1 cup shredded mozzarella – The meltiest, stretchiest choice. A mix of mozzarella and sharp cheddar? Even better.
- 2 tbsp grated Parmesan – For that salty, umami kick.
- 1 tsp dried oregano or rosemary – A sprinkle of herby magic. Fresh herbs work too—just chop finely!
Let’s Make Some Dough (It’s Easier Than You Think!)
Step 1: Wake Up the Yeast
In a large bowl, whisk together the warm water, sugar, and yeast. Let it sit for 5 minutes—it should get frothy and smell slightly bready. If it doesn’t, your water might’ve been too hot or the yeast too old (time for a new packet!).
Step 2: Mix the Dough
Add the flour, salt, and 2 tbsp olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. No need for perfection here—just make sure no dry flour patches remain.
Step 3: Knead (But Not Too Much!)
Turn the dough onto a lightly floured surface and knead for about 3 minutes. It should feel soft and slightly sticky, but not cling to your hands. Focaccia is forgiving—if it’s too sticky, add a sprinkle of flour; if too dry, dampen your hands with water.
Step 4: Let It Rise & Dream of Cheese
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour (or until doubled). Pro tip: If your kitchen is chilly, pop it in the oven with just the light on—it creates the perfect cozy nook for rising!
Pro Tips, Variations, and Substitutions
These cheesy tomato focaccia rolls are wonderfully forgiving, but here are a few tricks to make them even better:
- Cheese Choices: While mozzarella is classic, try provolone for a sharper flavor or a mix of parmesan and fontina for extra richness.
- Herb Swaps: No fresh rosemary? Thyme or oregano work beautifully. For a punchier flavor, add a teaspoon of dried Italian seasoning to the dough.
- Tomato Tips: Pat cherry tomatoes dry with paper towels before adding to prevent sogginess. Sun-dried tomatoes (oil-packed) make a delicious concentrated flavor alternative.
- Make It Vegan: Use dairy-free cheese and brush with olive oil instead of butter for the golden finish.
What to Serve With Your Focaccia Rolls
These little flavor bombs are incredibly versatile! Here are our favorite pairings:
- Soup Season: Dunk them into creamy tomato soup or a hearty minestrone.
- Charcuterie Boards: Slice horizontally for mini sandwich bites with prosciutto and fresh basil.
- Brunch Spread: Serve alongside scrambled eggs and crispy bacon for the ultimate comfort meal.
- Standalone Snack: Perfect with a glass of chilled white wine or sparkling water with lemon.
Storage and Reheating Tips
To keep your focaccia rolls tasting fresh:
- Room Temp: Store in an airtight container for up to 2 days (they’ll lose crispness but stay delicious).
- Freezing: Wrap individually in foil, then place in a freezer bag for up to 3 months. Thaw at room temperature before reheating.
- Reviving: For that just-baked texture, pop them in a 350°F oven for 5-7 minutes or toast briefly in a skillet.
Frequently Asked Questions
Can I make the dough ahead?
Absolutely! Prepare the dough through the first rise, then punch down and refrigerate overnight. Let it come to room temperature before shaping and baking.
Why didn’t my rolls rise enough?
Check that your yeast is fresh (test it in warm water with a pinch of sugar—it should foam). Also ensure your rising spot is warm (about 75-80°F is ideal).
Can I use a stand mixer?
Yes! Use the dough hook on low speed for about 5-6 minutes until smooth and elastic. The hand-kneaded texture is slightly different but both methods work well.
How do I prevent a soggy bottom?
Make sure your baking sheet is preheated and consider placing it on a lower oven rack. A light sprinkle of cornmeal under the rolls also helps.
Final Thoughts
There’s something magical about pulling these golden, cheese-topped rolls from the oven—the aroma alone is worth the effort. Whether you’re serving them at a dinner party or treating yourself to a cozy night in, these focaccia rolls have a way of making ordinary moments feel special. Don’t be surprised if they become your new go-to recipe; their simplicity and crowd-pleasing flavor have a habit of winning hearts (and stomachs) everywhere. Happy baking!
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Cheesy Tomato Focaccia Rolls
Description
Soft and fluffy focaccia rolls topped with juicy tomatoes and melted cheese, perfect for any meal.
Ingredients
For the Crust:
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 cup warm water
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp sugar
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 tbsp dried oregano
Instructions
1. Prepare the Crust:
- In a bowl, dissolve yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
- Add flour, olive oil, and salt to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
- Preheat oven to 375°F (190°C). Punch down the dough and divide into 8 equal portions.
- Shape each portion into a roll and place on a baking sheet. Press halved tomatoes into the tops and sprinkle with cheese and oregano.
- Bake for 20-25 minutes until golden brown. Serve warm.
Notes
You can customize the seasonings to taste.
