No Knead Focaccia Bread Art

Ingredients

• 14-16 frozen Rhodes dinner rolls
• 8 oz cherry tomatoes (quartered)
• 4 oz pitted and sliced kalamata olives
• 4 oz fresh mozzarella cheese pearls/balls
• 1/4 cup extra virgin olive oil
• 1 tbsp Italian seasoning
• 2 tsp oregano
• 1 tbsp black sesame seeds
• salt and pepper (to taste)

Instructions

1. Rise
2. In a large buttered 13x9 baking dish arrange 14-16 frozen dinner rolls, leaving approximately 1/2 inch space between each roll. Lightly brush each frozen roll with a little bit of olive oil. Cover with saran wrap and light rise for 4-6 hours.
3. Preheat oven to 350 degrees F.
4. Remove
5. Once the bread has risen to double remove the saran wrap.
6. Drizzle
7. Now comes the fun part of making focaccia, drizzle with olive oil on top of the dough and creating indentations with your fingers.
8. Top the bread with tomatoes, olives, fresh basil, and herbs. Give it a little sprinkle of salt and pepper to the top. Get creative and make a pretty design with the toppings!
9. Bake for 20-25 minutes or until bread is golden brown. Careful not to overbake! Serve warm.