Directions: |
Directions:
LEMON-THYME FOCACCIA ROLLS
"These focaccia rolls make the sandwich just a little more decadent. Feel free to use a hamburger bun."
1 cup warm water
1 pkg. active dry yeast (1/4 oz.)
3 Tbsp. olive oil; plus oil for greasing the bowl and baking sheet
2 1/2 to 3 cups all-purpose flour
2 tsp. chopped fresh thyme
1 tsp. grated lemon zest
2 tsp. kosher salt
1 tsp. freshly ground pepper
Combine the water and yeast in a mixing bowl and stir until the yeast dissolves. Stir in 2 Tablespoons of olive oil and 1 cup of flour. Stir in a second cup of flour, the thyme, lemon zest, salt & pepper. Sprinkle some of the remaining flour over a work surface & your hands. Scrape the dough out of the bowl and onto the work surface. Gradually knead in additional flour, until the dough no longer feels sticky.
Lightly oil a large bowl. Shape the dough into a ball and roll it in the bowl to coat it with oil. Cover the bowl tightly with plastic wrap and set in a warm, draft-free place until doubled in bulk – about 1 hour. Punch the dough down and knead it for about 1 minute. Return the dough to the bowl and let rise until doubled about 45 minutes.
Preheat oven to 375°F. Divide dough into 6 equal pieces. Shape them into flattened rounds, about 4 – 4 1/2-inches in diameter. Place on well-greased baking sheets, cover with a towel and let stand for 15 minutes. Brush tops with the remaining Tablespoon of olive oil. Bake until lightly browned, about 30 minutes. Let cool. Makes 6 rolls.
SALMON FILLETS:
6-6 oz salmon fillets
Salt
Freshly ground black pepper
Olive oil
Season salmon fillets, both sides, with salt and pepper.
Preheat oven to 400°F.
Preheat cast-iron frying pan (or any frying pan that can go from stove-top to oven) on medium-high heat.
When pan is hot, add 1 Tbsp. of olive oil to pan, place salmon in pan, flesh side down for 4 minutes.
Turn over (skin side down) and sear for 4 minutes.
Put frying pan in preheated oven for 5 - 8 minutes or until done.
Remove and take salmon out of pan and put on a plate to cool.
When slightly cooled, turn salmon over and remove the skin. (This is easy to do as the skin gets very crispy). Use in sandwich as stated above.
TARRAGON MAYONNAISE
1 cup Hellman’s Real Mayonnaise (Not Diet or Low Fat)
2 Tbsp. coarsely chopped fresh tarragon
Salt to taste.
Mix together and let sit for flavours to blend.
ASSEMBLY:
Spread mayonnaise over bottom of each roll.
Top with a piece of lettuce, then salmon & bacon.
Spread top with mayonnaise, cover sandwich & serve.
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