Fauxcaccia
Indulge in our Fauxcaccia, a mouthwatering twist on traditional focaccia that’s incredibly easy to make! Crafted with fluffy Rhodes rolls and drizzled with fragrant olive oil, this bread is generously sprinkled with zesty garlic, savory parmesan, and aromatic fresh rosemary. Perfect as an appetizer or side dish, it’s sure to elevate your dining experience!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- crunchy roasted garlic
🥛Dairy & Eggs(1)
- parmesan cheese
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- fresh rosemary
📦Other(1)
- Rhodes rolls
Nutrition (per serving)
Calories
494
Protein
13g
Carbs
75g
Fat
15g
👨🍳 Instructions
- 1
Spray your pan with non-stick cooking spray.
- 2
Line the pan with Rhodes rolls and lightly cover with saran wrap.
- 3
Put them in a warm place until they double or triple in size.
- 4
Pull back the saran wrap and punch the rolls down.
- 5
Generously drizzle with olive oil.
- 6
Top with crunchy roasted garlic, parmesan cheese, and fresh rosemary.
- 7
Cover and let rise for about another hour to an hour and a half.
- 8
Bake in the oven at 350 degrees for about 20 minutes.
💡 Pro Tips
- ✓After the second rise, dimple the dough surface with your fingertips at 1-inch intervals before baking to create focaccia's signature texture and prevent large air bubbles from forming during oven spring.technique1-inch dimple spacing
- ✓Increase oven temperature to 375°F and bake for 18-22 minutes until the bottom reaches 205°F internal temperature; 350°F is too low for frozen Rhodes rolls and won't develop proper crust browning (Maillard reaction requires 300°F+ surface heat).timing375°F, 18-22 minutes, 205°F internal
- ✓Add your olive oil drizzle in two stages: 60% before the second rise (allowing dough to absorb it and develop flavor) and 40% immediately after baking while still hot, so the hot surface absorbs the oil and carries aromatic compounds.ingredient60% before second rise, 40% post-bake
- ✓Brush the second rise with a 1:1 water-to-olive oil mixture before topping to activate yeast surface enzymes and ensure even browning, then add your dry toppings (garlic, parmesan, rosemary) only after this brush layer sets slightly (2-3 minutes).technique1:1 water-oil ratio, 2-3 minute wait before toppings
- ✓Use aged parmesan (36+ months) rather than young varieties because its lower moisture content (32% vs. 40%) prevents the cheese from releasing excess water that would make the focaccia soggy.ingredient36+ month aged parmesan, 32% moisture
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Fauxcaccia
Indulge in our Fauxcaccia, a mouthwatering twist on traditional focaccia that’s incredibly easy to make! Crafted with fluffy Rhodes rolls and drizzled with fragrant olive oil, this bread is generously sprinkled with zesty garlic, savory parmesan, and aromatic fresh rosemary. Perfect as an appetizer or side dish, it’s sure to elevate your dining experience!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- crunchy roasted garlic
🥛Dairy & Eggs(1)
- parmesan cheese
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- fresh rosemary
📦Other(1)
- Rhodes rolls
Nutrition (per serving)
Calories
494
Protein
13g
Carbs
75g
Fat
15g
👨🍳 Instructions
- 1
Spray your pan with non-stick cooking spray.
- 2
Line the pan with Rhodes rolls and lightly cover with saran wrap.
- 3
Put them in a warm place until they double or triple in size.
- 4
Pull back the saran wrap and punch the rolls down.
- 5
Generously drizzle with olive oil.
- 6
Top with crunchy roasted garlic, parmesan cheese, and fresh rosemary.
- 7
Cover and let rise for about another hour to an hour and a half.
- 8
Bake in the oven at 350 degrees for about 20 minutes.
💡 Pro Tips
- ✓After the second rise, dimple the dough surface with your fingertips at 1-inch intervals before baking to create focaccia's signature texture and prevent large air bubbles from forming during oven spring.technique1-inch dimple spacing
- ✓Increase oven temperature to 375°F and bake for 18-22 minutes until the bottom reaches 205°F internal temperature; 350°F is too low for frozen Rhodes rolls and won't develop proper crust browning (Maillard reaction requires 300°F+ surface heat).timing375°F, 18-22 minutes, 205°F internal
- ✓Add your olive oil drizzle in two stages: 60% before the second rise (allowing dough to absorb it and develop flavor) and 40% immediately after baking while still hot, so the hot surface absorbs the oil and carries aromatic compounds.ingredient60% before second rise, 40% post-bake
- ✓Brush the second rise with a 1:1 water-to-olive oil mixture before topping to activate yeast surface enzymes and ensure even browning, then add your dry toppings (garlic, parmesan, rosemary) only after this brush layer sets slightly (2-3 minutes).technique1:1 water-oil ratio, 2-3 minute wait before toppings
- ✓Use aged parmesan (36+ months) rather than young varieties because its lower moisture content (32% vs. 40%) prevents the cheese from releasing excess water that would make the focaccia soggy.ingredient36+ month aged parmesan, 32% moisture