Fast, Adaptable Yeast-Risen Dough

I love to bake fresh bread, but bread dough made with yeast requires lots of time to rise, time I don’t always have to spare. So I’ve developed a recipe for fast-rising dough that I use for a number of different applications in this book—Olive and Prosciutto Rolls, Roasted Garlic Focaccia, and Thin and Crispy Breadsticks. Just mix, form into the desired shape, and let it rise for 30 minutes. Then it’s ready for the oven!