I'm about to run out of these focaccia rolls I'm currently addicted to, but I didn't want to go to the store because 1) I'm there so often they practically know my name and 2) I'm trying to save some money by using what I have. I know, crazy. Luckily for me, I am actually capable of making my own bread. And having it be edible.
|The recipe said to let the dough rise for an hour in a warm spot. Not sure this is what they meant...|
I have a recipe for olive-studded focaccia, so I decided to use that as a base and just leave out the rosemary and olives. Oh, and not bake it as a loaf but in rolls instead.
|The rolls look very.... rustic. Possibly suggestive as well, which is why they've all been angled just so.|
Note to self, get better at pinching the seams together when making rolls.
Anyway, they were super easy and I will probably make them again. Most likely because I'll eat way too many in way too few meals and then wonder why my pants don't fit.