Focaccia Buns Recipe

Elevate your lunch game with these incredible Focaccia Buns! This recipe uses an overnight cold proof to create an irresistibly lacy texture and a wonderfully chewy crust. Imagine: thinly sliced tomatoes, bursting with flavor, baked atop fragrant spice oil on soft, pillowy focaccia. Make the dough by hand or in your bread machine – the 16-24 hour chill in the fridge is key to that amazing texture. Get ready to bake these today for tomorrow's delicious lunch!

Prep Time 60 mins
Cook Time 2905 mins
Calories 175.6 kcal
Protein 8g
Rating 5.0 (4 Reviews)
Focaccia Buns 71

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Focaccia Buns

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How to Make Focaccia Buns

  1. In a large bowl (or bread machine), combine all ingredients. If using a bread machine, select the dough cycle.
  2. If mixing by hand, knead the dough until smooth and elastic (about 8-10 minutes).
  3. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  4. Gently shape the dough into individual buns.
  5. Place buns on a baking sheet lined with parchment paper.
  6. Cover loosely and refrigerate for 16-24 hours.
  7. Preheat oven to 400°F (200°C).
  8. Thinly slice yellow and red tomatoes.
  9. Brush buns with spice oil (recipe below).
  10. Arrange tomato slices on top of the buns.
  11. Bake for 20-25 minutes, or until golden brown.
  12. Let cool slightly before serving.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

0g

Fat

3g

Carbs

9g

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