We were having an Italian dinner for Easter this year, and I wanted to try some homemade bread. I chose these Lemon Thyme Focaccia rolls from the NY Times, because they sounded so springy. They are like Italian rolls with the addition of lemon zest, freshly chopped thyme, and ground black pepper. The recipe is a little time intensive, but the time passes quickly when you’re just playing on the swings. (My nephew wasn’t feeling very well this weekend, and this is the only picture I got of him smiling!) Everyone liked the rolls, and my Dad felt they would be great to accompany a seafood meal, so we’ll have to try them again this summer.