butterscotchblastoff

Kick start your day with a good breakfast

Quick & Easy Herb Focaccia Rolls

on March 21, 2019

Happy Spring! I’m actually not reeeeeeallllly ready yet to give up my turtlenecks and mittens, and you can see why.

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We are so lucky not to have had Chicago’s brutal cold earlier this year and the Midwest’s horrific flooding now, but it’s still raw, so I let some fresh herbs work their magic this morning to bring a vibrant Mediterranean warmth to my kitchen.

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The recipe is from Taste of Home What Can I Make In My… Instant Pot, Air Fryer, Waffle Iron & More, written to be made in a muffin tin. But this dough is so wet and sticky, I used the option of a glass 13×9 pan. Much, much easier! The bottom has a delicious crunch to it. A “Molto Grazie!” to Linda Schend of Kenosha, Wisconsin (whose spring, no doubt, is a whole lot rawer than ours!).

Prep: 15 mins + rising           Bake: 20 mins       Makes 1 1/2 dozen

3 cups all-purpose flour

1 pkg. (1/4 oz.) quick-rise yeast

2 Tbsp. minced fresh thyme, divided

2 Tbsp. minced fresh rosemary, divided

1 Tbsp. sugar

1 1/2 tsp. kosher salt, divided

1 1/2 cups warm water (120 to 130 degrees)

6 Tbsp. extra-virgin olive oil, divided

  1. Combine flour, yeast, 1 Tbsp. thyme, 1 Tbsp. rosemary, sugar and 1 tsp. salt. Add the water and 2 Tbsp. oil; beat 1 minute (the dough will be very sticky).
  2. Divide dough among 18 greased muffin cups. Let rise in a warm place until doubled, about 30 minutes. [Or spread dough in a greased 13×9 pan and let rise.]
  3. Preheat over to 375 degrees. In a small saucepan over medium-low heat, stir together remaining seasonings and oil just until herbs are fragrant and oil is hot, about 1 1/2 minutes. Remove from heat; cool.
  4. Gently spoon cooled herb mixture over each roll [or pan]. Bake until golden brown 20-25 minutes [or 25-30 minutes for the pan].

(c) 2019 RDA Enthusiast Brands LLC

 

 

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