Affiliate disclosure: This post may contain affiliate links. Please see our disclosure policy.
I’ve made plenty of focaccia over the years, but these Sourdough Focaccia Rolls might just be my favorite. They take everything you love about classic sourdough focaccia bread with its soft, airy texture, crisp golden edges, and incredible flavor and turn it into perfectly portioned sourdough rolls. Baked in a muffin tin, each roll rises fluffy and golden with that signature focaccia chew in every bite.
They’re a mix between my Parmesan Herb Sourdough Dinner Rolls and my favorite Sourdough Focaccia, soft and fluffy like a roll but with the rich, garlicky flavor and crisp edges of focaccia. Each roll is dipped in a garlic herb butter oil mixture before baking, giving it the most delicious savory crust. Serve them with dinner, pair them with soup, or enjoy them warm straight from the pan. Once you try them, these sourdough focaccia rolls might just become your new favorite side dish.
Save this for later!
We'll email this post to you so it doesn't get lost in your open tabs 😉
Why You’ll Love Sourdough Focaccia Rolls
- So Easy – Sourdough Focaccia is one of the easiest sourdough recipes you can make. If you’ve made Sourdough Dinner Rolls before, this will be a breeze. The dough uses simple ingredients, a few folds, and plenty of rise time. Even if you’re new to sourdough, you’ve got this.
- Incredible Texture – These focaccia rolls are the perfect cross between soft dinner rolls and crusty focaccia. Each roll bakes up with crispy, golden edges and a soft, pillowy center. The airy holes and tender crumb make them a family favorite, and the dough is flexible enough for mix-ins and toppings. I can’t wait to try this version with my Cheesy Garlic Focaccia—it would make the ultimate garlicky, cheesy dinner roll.
- So Versatile – Sourdough focaccia has endless variations. This version uses a flavorful Parmesan herb butter oil, but it also works beautifully for both sweet and savory bakes. Try adapting it with the mix-ins from my Jalapeño Cheddar Focaccia for savory flavor and my Lemon Sourdough Focaccia for something sweet.
- Made with 100% Sourdough– These rolls are naturally leavened with active sourdough starter, no commercial yeast required – just like my unique Cloverleaf Sourdough Rolls. The result is a bubbly, flavorful dough packed with all the sourdough benefits I love feeding my family.
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Sourdough Starter – Use an active, ripe sourdough starter that has doubled in size, looks bubbly, and has a mild, slightly tangy aroma. This starter is used to mix the levain, which helps build strength and flavor in the dough. A healthy starter ensures the levain is active and gives these focaccia rolls their signature rise and sourdough taste.
- Bread Flour – Use bread flour with 12.5% or higher protein content.
- Herbs – This recipe calls for oregano and basil, but any favorite dried or fresh herbs will work.
- Garlic: I use garlic powder in both the dough and the herb oil for balanced flavor. If you prefer fresh garlic, add it only to the herb oil — not the dough — since fresh garlic can slow fermentation.
- Parmesan Cheese – Shredded parmesan cheese is added to both the dough and the herb oil, giving these focaccia rolls an extra savory, cheesy flavor in every bite.
- Olive Oil – Use an olive oil that you like the flavor of. If you want a savory olive flavor, choose extra virgin olive oil. If you prefer less olive oil flavor, choose a light-tasting oil.
See the recipe card for full information on ingredients and quantities
Substitutions
- Sourdough Starter: If you have a ripe, healthy, active sourdough starter, you can substitute equal weights of sourdough starter for levain in this dough.
- Bread Flour: I typically use bread flour in this recipe, but you can substitute with high-gluten bread flour (14% protein content) if you want more height and a chewier crust.
- All-Purpose Flour: If you want to use all-purpose flour in this recipe, decrease the water to 175 grams OR use the recipe as written, but substitute 10 grams of vital wheat gluten and 240 grams of all-purpose flour.
- Olive Oil: Any flavored olive oil works well in this recipe. Because the focaccia rolls take on the flavor of the oil, choose one you really enjoy. I often use a light olive oil, but extra-virgin olive oil or garlic-infused olive oil both work beautifully.
- Variations: These focaccia rolls are easy to customize for sweet or savory flavors. Try mixing in olives, thyme, fresh rosemary, or roasted garlic. You can also shape some of my other favorite sourdough focaccia variations into rolls, like Honey Butter Sourdough Focaccia and this savory Caprese Sourdough Focaccia.
Sourdough Baker’s Timeline
Here’s a sample sourdough baker’s timeline so you can plan your bake. Sourdough takes more time to rise than traditional bread. This schedule helps me plan my bake. These focaccia rolls follow a similar timeline to my classic sourdough bread recipe, so if you are familiar with the steps of making a sourdough loaf, this will be an easy recipe to make.
Note: This schedule assumes the dough temperature is 78-80 ºF throughout the process. Colder dough will take longer to rise. Warmer dough will rise faster.
| Day 1 | Mix Levain |
| 9:00 PM – 9:00 AM | Mix Levain – Let sit at 78º F for about 10-12 hours until doubled/bubbly and ripe. Note: You can substitute 50 grams ripe, active sourdough starter for the levain if preferred. |
| Day 2 | Make Focaccia Rolls |
| 9:00 AM | Mix Dough (Bulk Fermentation Begins) |
| 9:30 AM | Coil Fold #1 |
| 10:00 AM | Coil Fold #2 |
| 10:30 AM | Coil Fold #3 – add cheese and herbs |
| 11:00 AM | Coil Fold #4 |
| 11:00 AM- 1:30 PM | Short Rise (Bulk Fermentation Continues) |
| 1:30 PM | Cut dough, dip in prepared oil and place into muffin tins |
| 1:45 – 4:30 PM | Proof in a warm 78-80ºF place until the dough is airy, light and jiggly. |
| 4:30 PM | Top with more olive oil (if desired, dimple and bake. |
How to Make Sourdough Focaccia Rolls
Mix the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with water and flour to prepare your levain (Image 1). Let rise until bubbly and active (Image 2).
Can I use sourdough starter instead? If you have ripe, bubbly, active sourdough starter on hand, yes, you can substitute 50 grams of it for the levain in this recipe.
Mix the Dough
Step 2: Mix the Dough. Combine ripe levain, water, salt, and bread flour in a medium-sized mixing bowl (Image 3). Use a dough whisk to combine until a shaggy dough forms (Image 4). Cover and let rest for 30 minutes.
Can I use a stand mixer? Yes, you can use a stand mixer for these sourdough focaccia rolls if you prefer. Mix the dough on low speed for a few minutes, just until it comes together and looks smooth and elastic, then transfer it to a bowl and continue with the coil folds as directed. I’ve used this method before with good results, or you can follow my Stand Mixer Sourdough method for more detailed instructions.
Bulk Fermentation And Coil Folds
Step 3: Coil Folds. The bulk fermentation takes place over 4–5 hours, during which you’ll strengthen the dough using a gentle method called coil folding.
How to Coil Fold:
Reach to the bottom of the bowl and gently lift the dough from the center, allowing it to stretch up and fall back down onto itself, tucking slightly underneath. This movement creates a gentle coil shape (Images 5 & 6).
Perform 4–6 coil folds in a single set, 4 times every 30 minutes. The dough will feel sticky and slack at first, but it will strengthen and become more elastic with each fold (Images 7 & 8). Cover the bowl and let the dough rest for 30 minutes between each set of coil folds.
Before your third set of coil folds, sprinkle the parmesan cheese, garlic powder, oregano, and basil on top of the dough (Image 9). Your inclusions will incorporate as you perform the third set of coil folds (Image 10). Repeat one more set of coil folds after 30 minutes. At the end of your coil folds, your dough should feel strong and cohesive, and the inclusions should be evenly incorporated.
Watch the video –> How to Coil Fold
Once you have finished your last set of coil folds, cover the dough and let it rest at 78ºF for about 1.5 to 2 hours, until you see little bubbles around the edges and it’s risen about a third. It should look soft, airy, and a bit jiggly when you shake the bowl. If your dough is cooler, it’ll take a bit longer—warmer dough will proof faster.
Can I stretch and fold? You can, but this gentle method of coil folding works really well with a higher hydration dough like this focaccia. I think it’s easier to use coil folds, but if you prefer stretch and folds, they work too!
Shaping the Dough
Step 4: Shape Rolls. Prepare the herb butter and oil mixture by combining melted butter, olive oil, garlic powder, oregano, basil, and salt in a small bowl. Use a bench knife to separate the focaccia dough into 12 equal pieces, about 40-45 grams per roll (Images 11 & 12). Dip each piece of dough into the prepared butter and oil mixture, coating each piece of dough fully before placing each piece into a metal, non-stick, muffin tin (Images 13 & 14).
Recipe Note: The photos show a simple butter and oil mixture, but after more testing, I preferred the flavor from the Parmesan herb oil. For the best taste, I recommend using the Parmesan herb oil, though you can use just butter and oil if you prefer.
Proofing the Focaccia Rolls
Proof: Cover the muffin tin with plastic wrap or another muffin tin and place it in a warm spot to rise. Let the dough rest until it’s puffed up and slightly jiggly, about 2-3 hours at 78-80°F.
Cold Proofing Option: At this point, you can cold ferment the dough in the refrigerator for up to 48 hours if you’d like to make these ahead of time. When you’re ready to bake, take the dough out and let it proof at a warm 78-80ºF for 4-5 hours until puffed up, doubled in size, and ready to be dimpled and baked.
Baking Sourdough Focaccia Muffins
Bake: Preheat the oven to 450°F. Drizzle another teaspoon of oil on top of each roll if desired. Use your finger to gently dimple the top of the focaccia rolls. Bake for 20 minutes, or until the top is golden brown and the rolls reach an internal temperature of 205-210°F. Let the rolls cool for about 5 minutes in the pan before removing and enjoying warm.
How to Store Leftovers
Leftover focaccia rolls can be kept at room temperature for up to 24 hours. After that, store them in an airtight container or bag. They also freeze well for up to a couple of months. To reheat, warm the rolls in a 300°F oven for 5–8 minutes to bring back their crisp edges, or microwave for a quick snack (they won’t be as crispy).
Amy’s Recipe Tip
Use a metal, nonstick muffin tin for the best results. Other pans may cause the dough to stick. If you don’t have a nonstick metal pan, you can cut parchment paper liners or use parchment muffin liners. I haven’t tested this recipe in a silicone pan, so I’m not sure how well it would work.
Frequently Asked Questions
This dough is intentionally sticky! Sourdough focaccia uses a high-hydration dough—about 80-85% hydration—which means it contains a lot of water compared to flour. While it can feel tricky to handle at first, that extra water is what creates the light, airy crumb and crisp golden edges.
If you’re new to sourdough, you can reduce the water slightly to make the dough easier to manage. Keep a small bowl or jug of water nearby to wet your hands during folds—this helps prevent sticking without adding extra flour. The dough will feel loose at first, but as you continue the folds over a few hours, it will strengthen and become much easier to work with.
Yes! This recipe makes enough dough for one muffin tin, but the rolls always disappear quickly. You can double the recipe if you’d like—just make sure you have two muffin tins for the best results. In the recipe card, only the gram measurements (the first numbers) will automatically double or triple, so be sure to adjust the other ingredients accordingly.
This recipe works best with an active, bubbly starter since the dough is naturally leavened without commercial yeast. If you’d like to use sourdough discard, follow this same method but use my Sourdough Discard Focaccia recipe instead. It will come together and rise much faster.
Yes. The Parmesan adds rich, savory flavor, but the recipe still works well without it. You can replace it with another cheese like Asiago, Romano, or even shredded mozzarella or leave it out completely.
Popular Sourdough Roll recipes
If you tried these Sourdough Focaccia Rolls or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Focaccia Rolls
Save this for later!
We’ll email this post to you so it doesn’t get lost in your open tabs 😉
Equipment
Ingredients
Levain (1:10:10, overnight or about 10-12 hours at 78ºF)
- 3 grams sourdough starter, ripe, bubbly and active, about 1/2 teaspoon
- 30 grams all-purpose or bread flour, about 1/4 cup
- 30 grams water, about 2 Tablespoons
Focaccia Roll Dough
- 50 grams ripe, bubbly, active levain, about 3 Tablespoons
- 200 grams water, about 3/4 cup plus 2 Tablespoons
- 7 grams salt, about 1 teaspoon
- 250 grams bread flour, scant 2 cups
Focaccia Roll Inclusions
- 20 grams Parmesan cheese, shredded, about 1/4 cup
- 3 grams garlic powder, about 1 teaspoon
- 1 grams dried oregano, about 1/2 teaspoon
- 1 gram dried basil, about 1/2 teaspoon
Herb Butter Oil
- 25 grams unsalted butter, melted, about 2 Tablespoons
- 25 grams olive oil, about 2 Tablespoons
- 3 grams garlic powder, about 1 teaspoon
- 1 gram dried oregano, about 1/2 teaspoon
- 1 gram dried basil, about 1/2 teaspoon
- 2 grams salt, about 1/4 teaspoon
- Extra reserved olive oil for the pan
Instructions
Mix the Levain (1:10:10, overnight about 10-12 hours at 78ºF)
- Mix together 3 grams ripe sourdough starter with 30 grams water and 30 grams flour. Cover and let sit overnight at 78ºF until doubled in size, bubbly and active.Alternatively, if you have a ripe, bubbly, active sourdough starter, you can substitute 50 grams of bubbly starter for the levain in this recipe.
Sourdough Focaccia Rolls
- Mix the Dough: To a bowl add 50 grams levain, 200 grams water, 7 grams salt and 250 grams bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
- Coil Fold 1: After 30 minutes, remove the cover and perform 4-6 coil folds. The dough will be very sticky for this first set of coil folds but will strengthen over time.To coil fold: Wet your hands with water. Place your hands under the middle of the dough and pull up. The dough will stretch up (but should not tear) and release from the bottom of the bowl. Once the dough releases, let the dough fall back under itself. Repeat the process for both sides of the dough. Then turn the container and repeat the coil fold.I find it very helpful to watch this process before attempting it. You can watch a video of the coil fold here. Cover and let rest for 30 minutes.
- Coil Fold 2: After 30 minutes, lightly wet your hands. Repeat the coil fold 4-6 times. You will notice the dough is stronger than your first set of coil folds. Cover and rest for 30 minutes.
- Coil Fold 3: After 30 more minutes, sprinkle the parmesan cheese, garlic powder, oregano and basil on top of the dough. Lightly wet your hands. Repeat the coil fold 4-6 times, adding the inclusions as you go. Notice the dough is getting stronger and the coil folds are easier to perform. Cover and rest for 30 minutes.
- Coil Fold 4: After 30 more minutes, repeat the coil fold 4-6 times. The dough should feel fairly strong and cohesive and the cheese and herbs should be dispersed.
- Bulk Fermentation Continued: Cover and rest for 1.5-2 hours until the dough has scattered bubbles around the edges, has risen about 30-40% and is jiggly. The timeframe is based on a dough temperature of 78ºF. Colder dough will take longer and warmer dough will move faster.
- Prepare the Herb Butter Oil Mixture: Mix together melted butter, olive oil, garlic powder, oregano, basil, and salt until combined. Set aside.
- Shape the Dough: Turn the dough out onto the counter and cut it into 12 equal pieces, about 40-45 grams per piece. Use a bench scraper and damp hands to make the dough easier to handle. Working with one piece at a time, dip each piece into the butter herb oil until fully coated, then place it in a muffin well. Repeat with the remaining pieces of dough until all 12 rolls are formed.
- Proof: Cover the muffin tin with plastic wrap or another muffin tin and place it in a warm spot to rise. Let the dough rest until it’s puffed up and slightly jiggly, about 2–3 hours at 78-80ºF.
- Bake: Preheat the oven to 450ºF. Drizzle another teaspoon of oil on top of each roll if desired. Use your finger to gently dimple the top of the focaccia rolls. Bake for 20 minutes, or until the top is golden brown and the rolls reach an internal temperature of 205-210ºF. Let the rolls cool for about 5 minutes before enjoying warm!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Any thoughts on making this into a pizza crust? The flavors and crunch feel perfect for that!
That would be yummy! That would be like this Sourdough Focaccia Pizza recipe. You could definitely make little mini pizza rolls. I think it would be delicious. Happy baking!