This Parmesan Focaccia Rolls recipe is wonderful with pasta and perfect for crusty sandwiches stacked high with meat and cheese. They are quick and easy to make, too.
For this recipe you’ll need: yeast, whole wheat flour, bread flour, kosher salt, Parmesan ( the grated kind on the shelf, not fresh), garlic powder, olive oil, Fleur de Sel salt
If you are in a hurry click here to go straight to the recipe.
We are a family of bread enthusiasts. I don’t even want to admit to how much bread we go through around here and when it’s homemade bread?
That unspoken amount can triple. Maybe quadruple.
Luckily I like to make bread. I keep thinking that I am running out of bread recipes to post and then all of a sudden I realize that I am making something that I haven’t shared, like these Parmesan Focaccia rolls. They are soft on the inside and crusty on the outside with a subtle Parmesan and garlic flavor. They are great warm with some butter or garlic butter but they are also amazing for sandwiches. I like them sliced in half, then grilled cut side down on the griddle, then drizzled with Italian dressing and stacked with hard salami, Provelone cheese, and pickled onions. And when I say I like them I mean that I like thinking about them because for me bread is a rare treat because of my need to stay low carb. Still, I’ll admit to a nibble here and there when I am making stuff for the family!
When all of the kids still lived at home I’d make six or so loaves of bread at a time. Invariably on bread baking day my dad would show up at the house for a visit. He had kind of an inner bread radar, I think. When he left every “heel” of the bread loaves had disappeared! That warm, crusty heel with rich yellow butter melting on the top was his favorite part and he’d slip into the kitchen where the bread was cooling and furtively slice off the heels… one at a time. It makes me smile every time I think about it and, although it’s been well over a decade since he passed and the heels of the bread stayed firmly attached to the loaves, when I make bread I always kind of expect to see him come walking in the kitchen door sniffing the air and saying, “I knew you were making bread!”
And he always did.
These Parmesan Focaccia rolls are a combination of whole wheat and white flours. It keeps them light but also gives them a hint of that nutty whole wheat sweetness… not too much, just a touch. You could easily shape these into round loaves if you like – I just prefer them as rolls. Be sure to use bread flour because it’s hard to get the texture right with all purpose flour. Also, they freeze beautifully so if you don’t need them all you can freeze them in dinner sized batches for up to three months.
The following are affiliate links. If you click through and buy something I get a small commission which is used to keep the blog up and running smoothly. Thank you for being a part of Restless Chipotle!
I have to give a plug for my book, Bread Bootcamp. Whether you are just learning to make bread or you’ve been baking it for a long time I think there’s something in the book you’ll love. I take you, step by step, through the bread baking process from tools and ingredients to techniques and recipes. It’s written to be used in order because each recipe builds on the last and increases your skill for the next one. Take a look — I think you’ll really enjoy it.
Bread flour has more protein than all purpose flour and allows you to develop the gluten so that you end up with a crisp crust and a chewy crumb. The whole wheat flour gives you a little sweetness and makes the rolls rustic and unique.
If you like this Parmesan Focaccia Rolls recipe you may also like…
Italian Bread Bowls ( for soup and stew)
Roast Garlic Focaccia Kitchen Konfidence
Rosemary Focaccia The Pinterest Project