15 Rhodes dinner rolls, frozen

1/3 cup olive oil

1 7 oz jar Alessi sun-dried tomatoes in extra virgin olive oil

1 large sweet onion

4 cloves garlic

2 tablespoons fresh rosemary

1/4 teaspoon flaky salt

1. In a 13×9 baking dish, generously coat the bottom with olive oil.
2. Arrange 14-16 frozen dinner rolls in the dish, leaving approximately 1/2 inch space between each roll.
3. Lightly brush each frozen roll with a little bit of olive oil.
4. Cover the baking dish with a cheesecloth and let the rolls rise in a warm place for 4-6 hours, allowing them to thaw and rise until doubled in size.
5. Preheat your oven to 375°F (190°C).
6. In a large skillet over medium heat, add about 3 tablespoons of olive oil.
7. Sauté thinly sliced onions in skillet until golden brown and caramelized. Set aside.
8. Drizzle remaining olive oil over the dough, and using your fingers, create indentations in the dough to add texture and flavor.
9. Drain excess oil from the sun-dried tomatoes. Add chopped sun-dried tomatoes, minced garlic, and fresh rosemary over the risen rolls. Gently press the toppings into the rolls, allowing them to become embedded.
10. Sprinkle flaky salt over the entire surface to taste.
11. Bake in the preheated oven for 18-22 minutes or until the edges are golden brown, and the rolls are cooked through.
12. Allow the focaccia to cool slightly before slicing. Serve warm and enjoy the delightful combination of flavors!