Lemon-Thyme Focaccia Rolls
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup warm water
- 1package ( ¼ ounce) active dry yeast
- 3tablespoons olive oil, plus oil for greasing the bowl and baking sheet
- 2½ to 3cups all-purpose flour
- 2teaspoons chopped fresh thyme
- 1teaspoon grated lemon zest
- 2teaspoons kosher salt
- 1teaspoon freshly ground pepper
Nutritional analysis per serving (6 servings)
287 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 6 grams protein; 249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 of flour. Stir in a second cup of flour, the thyme, lemon zest, salt and pepper. Sprinkle some of the remaining flour over a work surface and your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
- Step 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 knead it for about 1 minute. Return the dough to the bowl and let rise until doubled again, about 45 minutes.
- Step 3
Preheat the oven to 375 degrees. Divide the dough into 6 equal pieces. Shape them into flattened rounds, about 4 to 4½ inches in diameter. Place on a well-greased baking sheet, cover with a towel and let stand for 15 minutes. Brush the tops with the remaining tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool.
Private Notes
Comments
Made this to share at a dinner. I used zest of a whole lemon for a double recipe. Had Herbs d Provence on hand so used that instead of thyme. Came together easily.
I made the dough (steps 1 and 2) in my bread machine on the dough setting and proceeded with the recipe from there. The rolls were delicious but next time I would double the lemon zest and thyme just to intensify the flavors. I also sprinkled kosher salt on the tops after brushing with olive oil.
Wow - what a save! I was making lentil soup and needed a yummy bread to go with it. This one was perfect - no spiky rosemary to damage the experience - instead a lovely thyme - I had to use dry but that was fine - I used 1 tsp dry. I did not get anything out of the lemon zest, unfortunately, but that is fine - less work next time. It is a good bread to have with country store cheddar cheese (room temperature of course). Do you need the added olive oil on top? Tried it both ways answer: No.
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