If you’ve read my very first post, you probably caught that I went to culinary school. (You might have also caught that I am a new mom) So even though I’ve made fresh focaccia from scratch, I liked this EASY way I came up with during holiday crisis mode over Christmas.
If you’ve ever wanted to proof frozen dinner rolls faster simply put them in the oven on a tray (frozen and spaced out) with a separate tray of ice cubes underneath at 350 degrees for 30 minutes or until they are fully risen. If you happen to forget about said rolls you may pull them out looking like the dough version of these forgotten and very over-risen rolls.
This is what cooked over-proofed rolls look like.
So you pull out the dough version of the forgotten rolls (above) DON’T PANIC!!!! quickly grab
-Dried herbs I used basil and oregano
-Shredded parmesan cheese
Now pour 4 tablespoons of oil over the dough and using all ten fingers, push it into the dough. Don’t forget to get the outer edges as you spread the oil evenly throughout the top. Focaccia is an airy bread so the more bubbles the better. Now sprinkle the desired amount of herbs, onion and cheese and press again, lightly. Bake like normal rolls for 25-35 minutes at 350 degrees, until fully done and golden brown.