Lunch | Snacks

Soft Focaccia Rolls

prep time
cooking time
Recipe by Christie Connelly


2 teaspoons dry yeast

125ml (1/2 cup) Vitasoy Original Soy milk

80ml (1/3 cup) boiling water (for the kettle)

1 teaspoon sugar

400g plain white flour

1 teaspoon salt

2 tablespoons olive oil, plus 4 tablespoons extra

1 sprig rosemary, leaves picked


  1. Place the yeast, Vitasoy soymilk, boiling water and sugar into a small jug and stir well. Set aside for 5 minutes until foamy.
  2. Place the flour and salt into a large bowl. Add 2 tablespoons of oil and the soymilk mixture and mix together to form a sticky dough.
  3. Turn out onto a floured bench and knead lightly for 3-4 minutes. Divide evenly into 8 balls. Shape each ball by folding it in on itself first vertically and then horizontally.
  4. Grease a large baking sheet with olive oil and place the balls side by side. Cover with a tea towel and leave to rise for two hours or until doubled in size. Heat the oven to 220C.
  5. Use your finger to press 5-6 dimples into each roll, shaping them into rustic slabs. Brush with the remaining 4 tablespoons of olive oil and sprinkle with rosemary leaves. Bake for 5 minutes then turn the oven down to 200C and bake for a further 10 minutes until golden brown. Enjoy warm or cool on a wire rack. Best served the day they are made or toasted the next day.