Rustic focaccia
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5 from 1 vote

Rustic rosemary & sun-dried tomato vegan bread rolls

This recipe makes deliciously fragrant osemary & sun-dried tomato vegan bread rolls. Each bite hits you with the warming olive oil and rosemary flavour, followed by a tangy sun-dried tomato kick. So easy to make and so, so yummy.
Prep Time30 mins
Cook Time20 mins
Proving time1 hr 15 mins
Total Time50 mins
Course: Bread
Cuisine: Italian
Keyword: rosemary & sun-dried tomato bread, rosemary & sun-dried tomato rolls, vegan bread rolls
Servings: 8 rolls
Calories: 333kcal
Author: Emily Leary



For the dough

  • 500 g strong white bread flour
  • 7 g fast action yeast
  • 1.5 tsp salt
  • 10 g fresh rosemary finely chopped (save a spring)
  • 25 g sundried tomatoes finely chopped
  • 4 tbsp extra virgin olive oil
  • 250 ml hand-hot water

For the topping

  • 2 tbsp extra virgin olive oil plus extra for serving
  • 1 tsp sea salt
  • 10 g fresh rosemary


  • Put the flour, yeast and fine salt in a large bowl and stir.
  • Add the rosemary and sun-dried tomatoes to the bowl and stir.
  • Stir in 4 tbsp of the oil and the water and to form a dough.
  • Put dough on a floured surface and knead for until the dough is smooth and springs back when pressed.
  • Put the dough in a bowl, cover and leave somewhere warm for 45 minutes – it should double in size.
  • Put the dough back on the board, kneed again to make it workable and then cut into eighths.
  • Shape each piece into a flatish, rough oval – don’t worry about lumps and bumps.
  • Oil a baking tray and put the breads on it, then cover and leave for another 30 minutes – they should double in size again.
  • Pre-heat the oven to 200C / 180C fan / gas mark 6.
  • Remove the cover and drizzle with the olive oil, sprinkle with the salt and stick a few sprigs of rosemary into each bread.
  • Bake in the centre of the oven for 20 minutes until pale golden.


If you're working in a cold house, it may take longer than the recommended time for your bread to prove. Likewise, in a very warm house, your dough may rise faster. Either way, during each proving phase, it's ready when it has doubled in size. 


Calories: 333kcal | Carbohydrates: 48g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Sodium: 737mg | Potassium: 195mg | Fiber: 2g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg