Contents: |
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Blueberry banana Snack Cakes |
Low-Fat Carrot raisin Muffins Oatmeal Pancakes Orange Coconut Muffins Simple Pancakes Stollen Waffles Waffles, Raised CornBerry Muffins Swiss Onion Bread Ring Orange Cranberry Scones |
Lemon Thyme Focaccia Rolls |
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New York Times magazine 6/30/96 |
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1 cup warm water 1 package ( ¼ ounce) active dry yeast 3 tablespoons olive oil, plus oil for greasing the bowl and baking sheet 2 ½ to 3 cups all purpose flour 2 teaspoons chopped fresh thyme 1 teaspoon grated lemon zest 2 teaspoons kosher salt 1 teaspoon fresh ground pepper. |
1. Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 tablespoons of olive oil and 1 cup flower. Stir in a second cup of flower, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flower over the work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually kneed in additional flour, until the dough no longer feels sticky. |
2. Lightly oil a large bowl. Shape the dough
into a ball and roll it in the bowl to coat it with oil. Cover the bowl
tightly with plastic wrap and set in a warm, draft-free place until doubled
in bulk, about 1 hour. Punch the dough down and kneed it for about 1 minute.
Return the dough to the bowl and let rise until doubled again, about 45
minutes. 3. Preheat the oven at 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4 ½ inches in diameter. Place on a well greased baking sheet, cover with a towel and let stand for about 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool. Yield: Six rolls |