Herb Focaccia Rolls

Thanksgiving 2029. Nineteen people. Camila's grace year fourteen — she has now been saying grace longer than she hasn't, which means the grace is not a tradition but a constitutional right, and the right is: Camila speaks (sings) to God on behalf of the family at Thanksgiving, and the speaking (singing) is non-negotiable, and the non-negotiable is Camila. I made the full spread for nineteen. The cookbook was accepted by the small press in November — publication date: spring 2030. I will not describe my reaction because the reaction happened on the bathroom floor and the bathroom floor is where all my biggest emotions happen and the floor knows my knees better than the church does.

When you’re feeding nineteen people and your heart is still raw from kneeling on a bathroom floor in the best possible way, you need something to do with your hands — something that rises, something that fills the kitchen with the smell of olive oil and green things and warmth. I made these herb focaccia rolls for the Thanksgiving table, and I will tell you honestly that I pressed my fingers into every single dimple in that dough and thought about the small press and the spring of 2030 and Camila singing to God, and the rolls came out better than they ever have.

Prep Time: 25 min | Cook Time: 22 min | Total Time: 2 hr 15 min (includes rise time) | Servings: 24 rolls

Ingredients

2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110–115°F)
1 teaspoon sugar
4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
6 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh flat-leaf parsley, chopped
2 garlic cloves, minced
1/2 teaspoon flaky sea salt, for topping
1/4 teaspoon crushed red pepper flakes (optional)

Instructions

Activate the yeast. In a large bowl, combine warm water, sugar, and yeast. Stir gently and let sit 5–10 minutes until foamy.
Mix the dough. Add 3 tablespoons of olive oil and the kosher salt to the yeast mixture. Add flour one cup at a time, stirring until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
First rise. Place dough in an oiled bowl, turn to coat, and cover with a clean kitchen towel. Let rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
Make the herb oil. While dough rises, combine remaining 3 tablespoons olive oil with rosemary, thyme, parsley, garlic, and red pepper flakes (if using) in a small bowl. Set aside to infuse.
Shape the rolls. Punch down the dough and divide into 24 equal pieces. Roll each piece into a ball and place 2 inches apart on two parchment-lined baking sheets. Flatten each ball slightly with your palm.
Second rise. Cover loosely and let rolls rise 30 minutes until puffed.
Dimple and top. Preheat oven to 400°F. Use your fingertips to press deep dimples into each roll. Spoon herb oil generously over each roll. Sprinkle with flaky sea salt.
Bake. Bake 18–22 minutes, rotating pans halfway through, until rolls are deep golden on the bottom and lightly golden on top. Serve warm.

Nutrition (per serving)

Herb Focaccia Rolls — Baked for Nineteen, and for the Cookbook That Finally Said Yes