Skip the store-bought dinner rolls and serve this focaccia at your next gathering. A basic homemade dough recipe is transformed into a delicious Italian flatbread with the addition of lemon peel, walnuts, and herbs.
Prepare Basic Dough as directed, except in Step 2, stir in the walnuts, lemon peel, oregano, and thyme with the salt.
Punch down dough. Turn dough out onto a well-floured baking sheet. Place a large bowl upside down over dough to cover it; let rest for 30 minutes.
Preheat oven to 475°F. Shape dough on the baking sheet into a 10-inch circle by gently pulling and pressing with your fingertips, taking care to keep dough air bubbles intact. Using your fingers, make ½-inch-deep indentations in dough every 2 inches (dust your fingers with flour if necessary). Brush with oil. If desired, sprinkle with additional oregano and/or thyme leaves.
Bake about 15 minutes or until golden brown, checking after 8 minutes and using a sharp knife to pop any large air bubbles. Using a large spatula, transfer focaccia to a wire rack. Cool about 15 minutes. Cut into 12 wedges. Serve warm.
Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.