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Roasted Garlic & Caramelized Onion Focaccia Rolls

When cooked low and slow, intensely flavored alliums become gently savory-sweet and create a meltingly rich topping to these airy rolls.
Roasted Garlic & Caramelized Onion Focaccia Rolls
Yield 12 rolls

Ingredients

Garlic

  • 1 medium (55g) head garlic, cloves separated and peeled
  • 1 to 2 cups (224 to 448) olive oil (not extra-virgin)

Onions

  • 1 tablespoon (14g) unsalted butter
  • 1 1/2 cups (150g) thinly sliced yellow onion (about 1 small onion)
  • 1 teaspoon (4g) granulated sugar
  • 1/2 teaspoon (1.5g) kosher salt (see note)

Dough

  • 1 cup plus 3 tablespoons (285g) water, room temperature (70°F/21°C to75°F/24°C)
  • 3 tablespoons (42g) extra-virgin olive oil, divided
  • 3 cups (381g) bread flour, plus more for dusting
  • 2 1/4 teaspoons (6.75g) kosher salt (see note)
  • 1 (0.25-ounce) package(7g) or 2 1/4 teaspoons Platinum Yeast

Topping

  • Flaked sea salt (optional)
  • Garnish: chopped fresh rosemary

Instructions

  • Make the garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.
  • Crush roasted garlic in oil; transfer mixture to a resealable jar and refrigerate for up to 2 weeks.
  • Make the onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.
  • Make the dough: In the bowl of a stand mixer, combine room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.
  • Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around “sides” of bowl.)
  • Spray a 12-cup muffin pan with cooking spray.
  • Shape the rolls: Turn out dough onto a lightly floured surface and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap coated with non-stick spray, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.
  • Preheat oven to 425°F (220°C).
  • Remove plastic wrap. Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.
  • Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).
  • Bake the rolls: Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days.

Notes

Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe.
 
Recipe by Bake From Scratch.