Discover the secret to making truly delicious and visually appealing pull-apart focaccia bread right in your own kitchen. This recipe leverages a homemade garlic and herb-infused olive oil to enrich both the dough and to brush the rolls before baking, ensuring every bite is bursting with flavor. Prepare to make seven generously sized, incredibly soft rolls that are perfect for sharing.

Irresistible Homemade Garlic and Herb Pull-Apart Focaccia Rolls

These savory garlic and herb pull-apart rolls have quickly become one of my most cherished side dishes, complementing almost any meal with their delightful presence. I’m captivated by their playful, shareable shape, their wonderfully light and airy texture, and the distinct, aromatic flavors reminiscent of classic focaccia. Baked in a charming small round, these pretty rolls are practically tailor-made for family dinners or gatherings with friends, inviting everyone to effortlessly pull off a warm, fragrant piece.

The secret to their subtle yet profound flavor lies in a simple, homemade garlic and herb-infused olive oil. This aromatic oil is not just incorporated into the roll dough, lending a depth of taste from within, but it’s also generously brushed onto the baking pan and the tops of the rolls just before they enter the oven. This dual application ensures a consistent, delightful aroma and a tender, golden crust.

Beyond being an excellent accompaniment to your main course, these versatile rolls shine as a fantastic snack or appetizer. Imagine enjoying them warm, perhaps with a generous pat of melting butter, or alongside a classic balsamic and olive oil dip. For an extra special treat, elevate your experience by serving them warm with a rich and creamy beer cheese dip – a combination that is truly out of this world!

This recipe draws inspiration from the popular Ace Bakery™ Pull Apart Focaccia Rolls, which are conveniently sold frozen in many parts of the world. I’ve also had the pleasure of enjoying a similar pull-apart roll round as an appetizer at a favorite local restaurant, where they’re typically drizzled with garlic butter and served with warm beer cheese for dipping. It’s a culinary experience I adore, and now, I’m thrilled to recreate that same magic and enjoyment right here at home.

Why You’ll Love These Pull-Apart Focaccia Rolls

These aren’t just any ordinary bread rolls; they offer a unique combination of qualities that make them truly special. The interactive pull-apart design makes them a fun and engaging addition to any table, sparking conversation and encouraging communal dining. Their soft, airy interior contrasts beautifully with a delicate, slightly crisp crust, delivering a satisfying textural experience. The harmonious blend of fragrant garlic and earthy herbs, infused into high-quality olive oil, permeates every strand of dough, ensuring a consistent and delightful flavor in every bite. They possess the rustic charm of traditional focaccia but in a more manageable, individual serving size, making them sophisticated enough for dinner parties yet comforting enough for a casual weeknight meal.

The Magic of Infused Olive Oil

The infused olive oil is the cornerstone of this recipe’s exceptional flavor. By gently steeping fresh garlic and dried herbs in extra-virgin olive oil, we create a potent, aromatic base that elevates the entire dish. This rich, flavorful oil serves a dual purpose: it’s kneaded directly into the dough, providing a deep, foundational taste, and it’s generously brushed over the rolls before baking, contributing to their golden hue, enticing aroma, and irresistible savory crust. This simple step transforms good bread into extraordinary bread.

Perfect for Any Occasion

Whether you’re hosting a sophisticated dinner party, enjoying a relaxed family meal, or simply craving a satisfying snack, these pull-apart focaccia rolls are wonderfully versatile. They pair beautifully with pasta dishes, hearty stews, grilled meats, or vibrant salads. Serve them alongside a charcuterie board as an impressive appetizer, or simply enjoy them on their own with a sprinkle of flaky sea salt. Their elegant presentation and crowd-pleasing flavor make them suitable for holiday feasts, casual brunches, or even a cozy evening at home. With their delightful aroma filling your kitchen, these rolls are guaranteed to be a hit no matter the setting.

Key Ingredients for Flawless Focaccia Rolls

Understanding the role of each ingredient is crucial for achieving perfect pull-apart focaccia rolls. Here’s a deeper dive into the components that make this recipe shine:

Yeast: The Heart of Your Dough

For these rolls, you have the flexibility to use either **Active Dry Yeast** or **regular Instant Yeast** (such as SAF Brand). Both will work effectively to give your dough that beautiful rise and airy texture. It’s important to note that I have not specifically tested this recipe with quick or rapid-rise yeast. If quick-rise is all you have on hand, you might try a modified approach: eliminate the initial long rising period, replacing it with a brief 10-minute rest after mixing the dough. Then, proceed directly to dividing and shaping the dough, followed by the second rise before baking. This adjustment helps to compensate for the faster activation time of rapid-rise yeast, though results may vary slightly.

Olive Oil: The Flavor Foundation

The quality of your olive oil significantly impacts the final flavor. I highly recommend using **extra-virgin olive oil** for the best possible results and a robust, authentic taste. Its fruity notes and rich texture contribute wonderfully to the focaccia-like character of these rolls. If extra-virgin olive oil isn’t available, or if you prefer a lighter flavor, you can certainly substitute with a neutral-tasting vegetable or canola oil. However, for that signature Mediterranean essence, extra-virgin is truly superior.

All-Purpose Flour: Your Dough’s Building Block

While any good quality **all-purpose flour** will work, I personally recommend using unbleached all-purpose flour if you have access to it. Unbleached flour generally has a slightly higher protein content and often produces a dough with better elasticity and structure, resulting in a more satisfying chew. Nevertheless, regular bleached all-purpose flour is perfectly fine and will still yield excellent, tender rolls. The key is to use enough flour to create a dough that is moist but not overly sticky, allowing it to develop a lovely crumb.

Dried Herbs: Aromatic & Essential

I’ve opted for **dried herbs** in this recipe for a few practical reasons. Firstly, they are widely accessible year-round, making this recipe consistently achievable. Secondly, and perhaps more importantly, fresh herbs, especially when brushed on top of rolls and exposed to high oven temperatures, have a tendency to burn and become bitter. Dried herbs, however, hold up beautifully, releasing their aromatic oils slowly throughout the baking process. You have creative freedom here! Classic rosemary is always an excellent choice, lending a pungent, piney note. Alternatively, consider an Italian blend featuring dried basil, thyme, and oregano for a familiar, comforting profile. If you’re looking to add a touch of color without a dominant flavor, dried parsley is a great option. Feel free to use a single herb or your favorite mixture to customize the taste.

Garlic: The Star of the Show

**Fresh garlic** is absolutely paramount for the best flavor in this recipe. Its pungent, sweet notes mellow beautifully when infused into the olive oil, creating a truly irresistible aroma and taste. I strongly recommend using fresh cloves if at all possible. However, if fresh garlic isn’t an option, you can certainly add some dried garlic powder or granulated garlic to your infused oil. While the flavor profile will be slightly different, it will still provide a delicious garlicky essence.

Other Essentials: Water, Sugar, Salt

Beyond the star ingredients, you’ll also need **lukewarm water** to activate the yeast, a touch of **white sugar** to feed the yeast and promote a golden crust, and **salt** to enhance all the flavors and regulate yeast activity, contributing to the dough’s structure.

Expert Baker’s Tips for Success

Achieving bakery-quality pull-apart focaccia rolls at home is entirely possible with a few insider tips:

Pan Size Matters: Achieve the Perfect Shape

To replicate the specific size and beautiful pull-apart shape shown, a 6-inch round cake pan with 2-inch high sides is ideal. This dimension allows the seven dough balls to snuggle closely, rising upwards and interlocking to create that iconic “pull-apart” effect. A 6-inch x 3-inch high cake pan would also work well, though you might not achieve quite the same “muffin-top” rise in the center. If you happen to have a 6-inch springform pan, that would also be an excellent choice, but be sure to place it on a baking sheet to catch any potential oil leakage. For those without these specific round pans, an 8×4-inch loaf pan is a great alternative. In this case, you would form 8 rolls instead of 7 and arrange them in two rows of four, creating a more rectangular pull-apart loaf.
Placement for Presentation: Center Roll Dynamics

The placement of your center dough ball can subtly influence the final appearance of your pull-apart round. If you position the center ball first, before arranging the surrounding six, you’ll generally achieve a flatter top, with the center roll blending seamlessly with the outer ones. Conversely, placing the center ball last tends to result in it rising slightly higher than the surrounding rolls, creating a more pronounced “dome” in the middle. Both methods yield delicious results, so it’s simply a matter of aesthetic preference for your final presentation.
Customize Your Infusion: Beyond Garlic

While the garlic and herb-infused olive oil is incredibly flavorful, feel free to customize it to your taste. If you prefer a milder, non-garlicky bread, you can certainly skip the garlic altogether and simply infuse the oil with your favorite herbs. This variation is particularly lovely if you’re aiming for a more classic focaccia-like roll; just use rosemary to infuse the oil and finish the tops with a generous sprinkle of coarse sea salt for an authentic touch.
Savory Leftover Oil: A Dipping Delight

Don’t let any leftover Garlic Herb Infused Oil go to waste! This aromatic oil is a treasure. Store it in an airtight container at room temperature for a few days, or refrigerate for longer. When ready to use, simply warm it slightly, add a splash of good quality balsamic vinegar, and you’ve created an exquisite dipping oil for your freshly baked rolls or any other crusty bread. It’s a fantastic way to extend the enjoyment of your homemade flavors.
Get Creative: Cheese Additions (Tried & Untried Ideas)

I’ve often been tempted to introduce cheese into this recipe, and the possibilities are exciting! A sprinkle of grated Parmesan cheese on top of the rolls just before baking would surely add a delightful salty, umami crust. If you try this, I suspect it would be best to add the Parmesan later in the baking process, perhaps during the last 10-15 minutes, to prevent it from over-browning or burning. Another intriguing idea I’ve considered is hiding a small chunk of mozzarella or provolone cheese inside each dough ball before shaping. While I haven’t experimented with this yet, it could create a wonderful gooey center. The main consideration would be whether the cheese might affect the dough’s rise or cause leakage. If you decide to experiment with any cheese additions, please do share your results – I’d love to hear how they turn out!
Batch Baking for Convenience: Fresh or Frozen

These rolls are perfect for making ahead! You can certainly prepare a single batch to enjoy alongside your dinner tonight. However, if you’re looking for ultimate convenience, consider doubling the recipe. You can bake one round to savor immediately and freeze the second round for later enjoyment. To freeze, allow the baked rolls to cool completely, then wrap them tightly in plastic wrap and aluminum foil. When you’re ready to serve, simply re-warm the frozen, foil-wrapped rolls in a 350°F (175°C) oven until heated through and fragrant.

pull apart garlic and herb focaccia rolls

Recipe: Herb and Garlic Pull-Apart Focaccia Rolls

Delicious herb and garlic pull-apart rolls, baked in a small round, perfect for enjoying with dinner or as an appetizer or snack.

5 stars from 2 ratings

Prep Time: 15 mins | Cook Time: 35 mins | Rising Time: 1 hr 15 mins

Yield: 7 rolls

Ingredients

Herb and Garlic Infused Olive Oil:

1/4 cup (60 ml) extra-virgin olive oil
1 Tbsp dried herbs (see Note 2)
2 cloves garlic, smashed

Dough:

1 cup (240 ml) lukewarm water, about 105°F (40°C)
1 tsp active dry or instant yeast (not quick/rapid-rise yeast)
1 Tbsp white sugar
1 tsp salt
2 Tbsp Herb and Garlic Infused Olive Oil (or see Note 1)
2 1/2 – 3 cups (300-360 g) all-purpose flour

For topping before baking:

Additional Herb and Garlic Infused Olive Oil
Coarse salt

Instructions

Prepare the Infused Olive Oil: In a small bowl, combine the 1/4 cup extra-virgin olive oil, 1 Tbsp dried herbs, and 2 smashed garlic cloves. Stir gently to combine all ingredients. Cover the bowl loosely with plastic wrap and set it aside at room temperature while you begin preparing the dough. This allows the flavors to meld beautifully.
Start the Dough: In a large mixing bowl or the bowl of a stand mixer fitted with a kneading hook, add the lukewarm water. Sprinkle the yeast and sugar over the water and stir gently. Let this mixture stand for about 5 minutes, or until it becomes foamy, indicating the yeast is active. Then, add the salt and 2 Tbsp of the Herb and Garlic Infused Olive Oil. When spooning out the oil, be sure to include some of the herbs, but try to leave behind any larger pieces of garlic to prevent them from burning during baking. Reserve the remaining infused oil for later use, both for brushing the pan and the tops of the rolls. Add 1 cup of the all-purpose flour and mix until just combined. Add another 1 cup of flour and mix thoroughly. Continue adding the remaining flour in smaller increments, mixing well after each addition, until the dough comes together into a fairly moist but not sticky mass. The dough should gather around the kneading hook and begin to clean the sides of the bowl in places. Use only as much flour as needed to reach this consistency.
First Rise: Transfer the dough to a lightly floured work surface. Knead the dough gently for about 1 minute, adding a minimal amount of additional flour only if the dough is excessively sticking to your hands or the work surface. Form the kneaded dough into a smooth ball and place it into a lightly greased bowl. Turn the dough once to coat all sides with grease. Cover the bowl with plastic wrap or a clean tea towel and let the dough rise in a warm, draft-free place until it has visibly doubled in size, which typically takes about 45 minutes to 1 hour, depending on your room temperature.
Divide and Shape the Rolls: Once the dough has completed its first rise, gently remove it to a lightly floured work surface. Carefully deflate the dough by pressing out the air. Divide the dough into 7 equal pieces. For the most consistent results and evenly sized rolls, I recommend weighing the entire dough and then dividing that weight by 7 to get precise measurements for each piece. Form each piece of dough into a smooth, tight ball.
Arrange in Pan: Take a 6-inch x 2-inch high round cake pan and generously brush its interior, including the sides, with some of the remaining Garlic Herb Infused Olive Oil. Carefully arrange the dough balls into the prepared pan: place 6 balls evenly around the outside perimeter, and then place the remaining 1 ball directly in the center. *Alternatively, if you’re using an 8-inch round baking pan, arrange the balls in the same pattern, but be aware there will be more space between them. The dough will rise outwards to fill this space rather than primarily upwards. Another excellent option is to use an 8×4-inch loaf pan. If using a loaf pan, make 8 balls instead of 7, then arrange them in two neat rows of 4 rolls each in the greased pan.
Second Rise: Once the dough balls are arranged in their baking pan, cover the pan loosely with plastic wrap or a clean tea towel. Let the rolls rise in a warm spot until they have doubled in size again, which should take approximately 30 minutes.
Preheat Oven: While the rolls are completing their second rise, preheat your oven to 400°F (200°C). Ensure you are using a conventional bake setting, not a fan-assisted or convection setting, unless you are experienced with adjusting temperatures for your specific oven.
Prepare for Baking: When the rolls have finished rising, carefully remove the plastic wrap or tea towel. Generously brush the tops of all the rolls with the remaining Garlic Herb Infused Olive Oil. Don’t be shy with the oil – it contributes greatly to the flavor and golden crust. Finally, sprinkle the tops with some coarse salt for an added touch of texture and seasoning.
Bake the Rolls: Place the baking pan in the preheated 400°F (200°C) oven and bake for 10 minutes. After this initial bake, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes. At this point, check on your rolls. If they are already nicely browned, loosely place a piece of aluminum foil over the top of the pan to prevent them from browning excessively. If they aren’t at risk of over-browning, the foil is not necessary. Continue baking for an additional 8-10 minutes, or until the internal temperature, when tested with a thermometer inserted into the center of a roll, reaches at least 200°F (93°C). *It is crucial to bake for the full recommended time. Even if the rolls appear done earlier, the very center of the round may still be quite moist and underbaked. Err on the side of slightly over-baking rather than under-baking, using foil as needed to manage the browning.
Cool and Serve: Once baked to perfection, remove the pan from the oven. Immediately, and carefully, remove the entire round of rolls from the baking pan and transfer it to a wire cooling rack. Let the rolls cool until they are just warm to the touch. They are best enjoyed warm! If you prefer to cool them completely, you can re-warm them later by wrapping the whole round of rolls in aluminum foil and placing it into a 350°F (175°C) oven until they are just heated through and fragrant again.
Storage: These delicious baked rolls freeze exceptionally well. Once completely cooled, wrap them tightly to preserve freshness for future enjoyment.

Notes

1. Alternative Olive Oil for Dough: You can certainly use plain extra-virgin olive oil in the dough if you prefer, instead of the infused oil. While the infused oil adds an extra layer of flavor, the rolls will still be delicious with regular olive oil.
2. Herb Selection: Feel free to use a single type of dried herb or a delightful mixture. Popular and excellent options include dried rosemary, thyme, basil, oregano, and parsley. Dried herbs are specified in this recipe because fresh herbs, when brushed on top of the rolls, can tend to burn and become bitter during the baking process.
For even more comprehensive guidance and specific details on making this recipe, be sure to refer to the “Ingredient Notes” and “Baker’s Tips” sections located above this Recipe Card. They contain valuable insights for ensuring your baking success!

Nutrition Information

Cuisine: American, Canadian | Course: Bread | Author: Jennifer Maloney

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