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+ servings

No Knead Focaccia Bread Art

Frozen dinner rolls turned into a fancy roasted tomato and olive focaccia bread.
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, dinner, Snack
Servings 8
Calories
Ingredients
  
  • 14-16 frozen Rhodes dinner rolls
  • 8 oz cherry tomatoes (quartered)
  • 4 oz pitted and sliced kalamata olives
  • 4 oz fresh mozzarella cheese pearls/balls
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Italian seasoning
  • 2 tsp oregano
  • 1 tbsp black sesame seeds
  • salt and pepper (to taste)
Instructions
 
  • In a large buttered 13x9 baking dish arrange 14-16 frozen dinner rolls, leaving approximately 1/2 inch space between each roll. Lightly brush each frozen roll with a little bit of olive oil. Cover with saran wrap and light rise for 4-6 hours.
  • Preheat oven to 350 degrees F.
  • Once the bread has risen to double remove the saran wrap.
  • Now comes the fun part of making focaccia, drizzle with olive oil on top of the dough and creating indentations with your fingers.
  • Top the bread with tomatoes, olives, fresh basil, and herbs. Give it a little sprinkle of salt and pepper to the top. Get creative and make a pretty design with the toppings!
  • Bake for 20-25 minutes or until bread is golden brown. Careful not to overbake! Serve warm.

Video

Notes

*Note. If you are finding that the inside is a little doughy. Cover and continue to cook for an additional 5-8 minutes!
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