Rolled focaccia
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 383
- Carbohydrates g 59.9
- of which sugars g 2.2
- Protein g 10.6
- Fats g 11.2
- of which saturated fat g 1.66
- Fiber g 2.7
- Sodium mg 664
- Difficulty: Average
- Prep time: 20 min
- Cook time: 30 min
- Serving: 6
- Cost: Average
- Note + the dough rising time (at least 12 h)
PRESENTATION
Rolled focaccia is this super cool twist on the classic bread from Liguria—and these folks really really know how to handle a moist, tender dough. Seriously good stuff. The thing is, this rolled focaccia stands out with its awesome spiral shape and all the tasty fillings you get to tuck inside. And you know what? It's usually loaded with olives, oregano, and those sweet pomodorini sott’olio (you know, sun-kissed cherry tomatoes in oil).
So here's the thing, the bread is soft but has this slightly crispy bite on the outside. Perfect for slicing and sharing—can't go wrong there. Italians love to mix things up, so the filling is totally up to you. Some folks keep it vegetarian, while others toss in whatever they have on hand. And listen, this kind of filled focaccia feels special, making it a hit at casual get-togethers, picnics, or just as a starter when hanging out with friends.
In Liguria, people really love experimenting with different focaccia fillings. Every family’s got their own twist—pretty much. You might see mozzarella, roasted veggies, or even a bit of cured meat rolled inside. And pairing stuffed focaccia with Italian “sfizi” like supplì or fried mozzarella bites? For real, it’s a move, offering a taste of both Ligurian and Neapolitan food traditions at one table.
The golden crust combined with the herby aroma and juicy toppings? Brings a touch of summer to the table, no matter the season. What’s great about focaccia roll-ups is that they're so simple to make but always look impressive. And no need to fuss over making them perfect. These savory focaccia recipes are perfect for mixing things up, ensuring no two batches are the same. You can switch out the fillings, slice them thick or thin, and everyone gets a piece that’s both soft and a little crispy—the best of both worlds when it comes to homemade bread. Whether you’re hosting a party or just want a cozy snack, rolled focaccia is a delicious choice that brings a bit of Italian charm to any meal. And the sauce? Optional, but really good.
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INGREDIENTS
- Manitoba flour 2.8 cups (350 g)
- Type 00 flour 1 ¼ cup (150 g)
- Water 1 ¼ cup (300 g)
- Extra virgin olive oil 2.7 tbsp (40 g)
- Fresh brewer's yeast 0.3 tsp (1.5 g)
- Fine salt 1.7 tsp (10 g)
- For Topping
- Dried tomatoes in oil 0.5 oz (15 g)
- Green olives 0.4 oz (10 g) - pitted
- Black olives 0.1 cup (10 g) - pitted
- Oregano 2 tsp - dry
- Salt 2 tsp
- Extra virgin olive oil 2 spoonfuls
How to prepare Rolled focaccia
To prepare the rolled focaccia, combine the two flours in a bowl, add the fresh yeast 1 and pour in part of the room-temperature water 2. Mix with a wooden spatula, then also add half of the oil 3
and mix 4. Now add the salt 5, pour in the water 6
the remaining oil 7 and start kneading by hand 8, then transfer the dough to a lightly oiled work surface and handle it 9
just long enough to shape it into a ball, by rounding the dough 10. Place it in a lightly oiled bowl, cover with plastic wrap 11, and let it rest for at least 12 hours at room temperature away from drafts. After the indicated time, take the dough and roll it out with a rolling pin on a lightly floured surface 12: you should get a rectangle about 20 inches long.
Divide the rectangle in half lengthwise 13, then spread and press lightly with your fingertips on the two strips obtained; dress the surface with a drizzle of oil 15,
a bit of dried oregano 16 and flaky sea salt 17. Twist each strip onto itself, as if creating a breadstick, starting from one end 18
and continuing along the entire length 19. Then create a spiral by wrapping one of the two strips onto itself 20, until the spiral shape is complete 21.
Fasten the other strip at the end of the spiral and continue the circle you started (22-23). Your rolled focaccia is ready: oil a baking sheet and place the rolled focaccia on it. Divide the pitted green and black olives in half lengthwise, then insert them here and there between the grooves of the spiral 24
Also insert the sun-dried tomatoes in the remaining spaces 25, then dress again with a drizzle of oil and flaky sea salt 26. Bake the rolled focaccia in a preheated static oven at 392°F for about 35 minutes on the lower rack (be mindful of the timing for your oven). Once cooked, take the rolled focaccia out of the oven, let it cool slightly, and enjoy!