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 (one roll):
Calories 140 (42% from fat) • carb. 18g • pro. 4g • fat 7g
sat. fat 0g • chol. 33mg • sod. 163mg • calc. 0mg
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)
4cups unbleached,
3teaspoons kosher salt, divided
1cup cold water
4tablespoons 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.
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