Rosemary-Potato
Focaccia Rolls
ACTIVE 30 MIN; TOTAL
3 HR; MAKES 12 ROLLSFounder and CEO of Hot
Bread Kitchen in East Harlem,
New York, Jessamyn Waldman
makes her excellent focaccia
rolls from a dough she learned
while baking at New York
City’s Restaurant Daniel.
When she sells the rolls at
farmers’ markets, she varies
the toppings by season: she
uses potato and rosemary
in the winter and tomatoes
and feta in the summer.1 1 /^4 -oz. pkg. active dry
yeast
2 cups lukewarm water
4 1 /^4 cups bread flour
Extra-virgin olive oil
1 Tbsp. sugar
Kosher salt(^1) / 2 lb. small red-skinned
potatoes, very thinly
sliced
2 tsp. chopped rosemary
- In the bowl of a standing
electric mixer fitted with the
dough hook, combine yeast
with 2 tablespoons water
and let stand until moist-
ened. Add flour,^1 / 3 cup olive
oil, sugar, 2 teaspoons salt
and remaining water; mix
at medium speed until a
soft, supple dough forms,
10 minutes. Transfer dough
to an oiled bowl, cover with
plastic wrap, and let stand in
a draft-free spot for 1 hour. - Position racks in upper and
lower thirds of oven and pre-
heat oven to 400° F. Line 3
large rimmed baking sheets
with parchment paper.
On one of the sheets, toss
potatoes with rosemary and(^1) / 2 cup olive oil and season
with salt. Spread potatoes in
a single layer and bake until
tender, 15 minutes. Let cool.
- Turn dough out onto an
oiled surface and press to
deflate. Cut dough into 12
pieces and roll into balls;
transfer to remaining 2 bak-
ing sheets and brush with the
oil used to roast potatoes.
Let the dough stand in a
draft-free spot until nearly
doubled in size, 1 hour. Fan 3
potato slices on top of each
roll and brush with more oil. - Set a sheet pan in the
bottom of oven and fill with
water to create steam. Bake
focaccia rolls for 30 minutes,
until golden brown; shift
pans halfway through baking.
Transfer pans to racks and
let rolls cool completely.
—JESSAMYN WALDMAN
Bresaola-Arugula
Tramezzini
TOTAL 10 MIN; SERVES 4Every bar in Venice serves
tramezzini, little triangular
sandwiches you’ll see locals
snacking on mid-morning,
spritz in hand. What
differentiates a tramezzino
from a run-of-the-mill sand-
wich is the thin white bread—
not the fancy, artisanal kind,
but the squishy packaged
bread you get at the
supermarket.(^1) / 4 cup mayonnaise
8 thin slices of white
sandwich bread, crusts
removed
2 cups arugula
12 thin slices of bresaola
(2 oz.)
- Spread mayonnaise on
bread. Top 4 slices with
arugula and bresaola. Close
the sandwiches, cut in half
on the diagonal, and serve.
—SKYE MCALPINE