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into 16 equal pieces and shape each into a ball. Arrange,
just touching, in prepared pan. Cover loosely with plastic
sprayed with cooking spray. Allow to rise 30 minutes in a
warm place.
Fifteen minutes prior to baking, preheat oven to 350°F on
convection bake with rack in position 2 (middle
rack position).
In a small bowl whisk together egg and water and brush
the tops of the rolls. Bake until golden brown, approxi-
mately 30 minutes. Turn out onto cooling rack.
Nutritional information per serving:
Calories 140 (42% from fat) • carb. 18g • pro. 4g • fat 7g
sat. fat 0g • chol. 33mg • sod. 163mg • fiber 1g
FOCACCIA ROMANA
This recipe makes a great canvas for any type of topping.
Makes 18 servings
1 package active dry yeast
1
⁄8 teaspoon granulated sugar
1
⁄3 cup warm water (110°F)
4 cups unbleached, all-purpose flour
3 teaspoons kosher salt, divided
1 cup cold water
4 tablespoons extra virgin olive oil, divided
cooking spray
Stir yeast and sugar into warm water in a small bowl;
let stand until foamy, about 3 to 5 minutes. Place flour
and 1 teaspoon of salt in the work bowl of a food proces-
sor fitted with a dough blade; process to combine, about
20 seconds. Add cold water and 2 tablespoons of oil to
the yeast mixture.