Rosemary Focaccia Bun Buns
  • 1⅓ cups water, tepid
  • 1 packet active dry yeast
  • 4 tablespoons olive oil
  • 2 teaspoon salt
  • 1 small garlic clove, crushed
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon fresh thyme, chopped (save some for garnish)
  • 3 - 3½ cups flour
  • flaky salt for garnish
  1. In a large bowl, whisk together yeast and tepid water. Let it stand until the yeast begins to bubble, about 5 minutes.
  2. Add the olive oil, salt, garlic and herbs and whisk together. With a wooden spoon, stir in 3 cups of the flour until the dough comes together into a shaggy mass. Dump the dough onto a floured counter and knead until dough is smooth and elastic, about 10 - 15 minutes, adding a little additional flour as needed to keep the dough from sticking.
  3. Place dough into a large oiled bowl, turn the dough to get oil onto all sides. Cover with plastic wrap and allow to rise in a warm place until doubled in size, about 2 hours. If you have a proofing setting on your oven, it’s perfect for this.
  4. Preheat oven to 375
  5. Punch the dough down and then divide into 12 equal portions. Shape into smooth ovals and place on a large, oiled baking sheet. Cover with plastic wrap and allow to rise again in a warm place for another two hours, or overnight in the refrigerator.
  6. After rising is complete, allow the buns to come to room temperature. Using a sharp pair of scissors, snip two pointed ears and a tiny tail. Tug a bit on the ears to keep them from sticking to the body and use a skewer to poke two holes as eyes.
  7. Paint the buns with olive oil and sprinkle with reserved rosemary and flaked salt. Bake for approximately 25-30 minutes, until buns are golden brown and sound hollow when you tap them.
  8. Makes 12 bun buns
Recipe by Seasons in Vermont at