![Wonton Wrappers](https://static01.nyt.com/images/2023/01/18/multimedia/13korex2-wrappers-zbwt/12korex2-wrappers-zbwt-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Wonton Wrappers
Genevieve Ko
56 ratings with an average rating of 4 out of 5 stars
56
1 hour, plus 1 hour’s resting
Updated Oct. 17, 2023
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In a liquid measuring cup or small bowl, stir the sugar into the water until it dissolves, then stir in the yeast. Let stand until foamy, 5 to 10 minutes. Pour in the oil.
Combine the flour and salt in a food processor. With the machine running, add the yeast mixture through the feed tube. Process until the dough forms a sticky mass that clings to the sides of the bowl, scraping the bowl down once, about 1 minute. (Alternatively, beat in an electric stand mixer with the paddle attachment or stir vigorously with a wooden spoon until stretchy, about 5 minutes.) The dough will be very wet and not form a ball.
Grease a large bowl with olive oil and scrape the dough into it. Cover with a clean kitchen towel and let rise in a warm place until almost doubled, about 1 hour (see Tip).
Very generously coat a quarter-sheet pan or 9-by-13-inch cake pan with olive oil. Scrape the dough into it and gently nudge and press it into an even layer, oiling your fingers if the dough sticks. Lightly sprinkle with salt. Cover with the clean kitchen towel and let rise until it’s ½-inch tall, 20 to 30 minutes (see Tip). (If using a sheet pan, pull the towel tight so it doesn’t rest on the dough.)
Meanwhile, heat the oven to 425 with a rack in the lower third.
Uncover the dough and bake until golden brown on top, 20 to 25 minutes. When you press the top of the dough it should feel springy. As soon as the bread comes out, brush the top generously with olive oil, then lightly sprinkle with salt. Cool in the pan for at least 10 minutes. Use a knife to cut around the edges of the bread to remove it from the pan.
With instant yeast you can skip the initial proof step. Just put the sugar, water, yeast, oil, flour, and salt in the food processor together. Continue from the processing in step 2.
Re: oiling the sheet pan… Before coating the pan with oil, spray the pan with a cooking spray like Pam and then coat with oil. The emulsifiers in the cooking spray will prevent the oil from pooling and keep the dough from sticking to spots that are not well oiled.
Have used this recipe for years with instant and regular yeast. Instant can be added in granular form to the food processor without proofing. I usually add chopped rosemary or other herbs scattered across the surface and always use good quality flaky sea salt. Great results from a readily adaptable recipe!
I made this as soon as I saw the post. For years I’ve been relying on the “NYT no-knead bread” but hoped to add something to my repertoire that wasn’t too much work. I have been dying for a focaccia recipe that didn’t scare me and this did the trick! I’ll be making again—who doesn’t love a sandwich with fresh, homemade bread. I had a little trouble with the dough sticking to the towel so I put my pan under a cupcake tray cover instead. Worked like a charm.
Can you make it with whole wheat?
I use my oven with the light on as a proofing box.
I don't understand the note "pull the towel tight so it doesn't rest on the dough." If it is tightened around the quarter sheet pan it will press against the dough and not allow it to rise. Wouldn't it be better to just let the towel rest across it so it doesn't press or provide resistance to the rising dough? I can't visualize what the "tight" towel would look like.
I used KA flour and the recipe ratios by weight. I ended up food processing the dough for closer to 5 minutes. Proofed the dough the second time for 1 hour, instead of 20 minutes, and used a roasting pan instead of a quarter sheet. I also covered it with a baking sheet and towel (to keep the dough from sticking to the towel). Topped with fresh rosemary before baking. Delicious bread! The air holes were tiny and uniform, soft and chewy and the crust was crispy. Keeper recipe!
Both King Arthur AP and bread flours weigh 120 g/cup or 360 g/ 3 cups. That will be closer to 3 1/4 cups If relying on the more accurate weight measurement of 390 g in this recipe.
What changes should be made when using instant yeast?
I just read a comment from Too Busy To Cook saying that listed times for the doing of steps are often far from accurate. Personally, it’s the Prep times that make me crazy. I’m convinced that all the ingredients are measured, peeled, and chopped just waiting to be dumped into the bowl or pan which has no doubt already been prepared. I rarely can get the first couple done before the “time is up”. I cannot be the slowest cook on the planet‽ Until now, I thought I was alone! 🙂
Mine didn't come out looking like the photo. It tasted biscuity or crackery and I had a lot of trouble getting it out of the pan. Will try again with another recipe. I did use 3 cups of A/P flous (as suggested) instead of 2 3/4 cups bread flour but I don't think that was the issue. I didn't add any other flour. The dough was very sticky. I served it anyway--following Julia Child's theory--never apologize.
Made using a stand mixer. It turned out perfect. I will make this and again and can’t wait to try out some herbs on top.
Instead of using the mirowave as a proofing bo, use either a cardboard box or styrofoam cooler with a hot mug of water.
I did it! It came out great! Makes me look like a genius. Keep the generous olive oil and don't go too overboard with salt.I have taken 1/2, cut them for sandwich rolls and frozen them. The other 1/2 will likely disappear by sundown!
This turned out well. One side baked faster and got very brown with big nooks and crannies and the other side was a bit flatter so I'll rotate half way through next time. Served it with basil pesto.
Love this recipe!! I make it in the Ninja Foodi AirFryer, cooks in 18-20 minutes. Makes great Sicilian style pizza for my kids!
This was easy and tasty. It didn't have authentic focaccia texture.
This is a terrific, easy recipe. Couple of thoughts: 1. Use good, flavorful olive oil. Not EVOO if possible 2. Put some ice cubes in an oven safe container on the top rack when you bake the bread. Helps with a nice, crispy crust. 3. Flaky salt on top makes a difference. 4. This is better the next day
It was late to our dinner (hadn't figured in the proofing time) and nonetheless it was eaten and enjoyed by all.. I appreciated the simple instructions
Had trouble with my bread sticking to the pan. Greased liberally with butter instead for my second try and it came out beautifully. Before serving I lightly toasted garlic in a few tablespoons of butter and brushed it on top. Delicious!
Made it exactly as written and it was great fresh. I stored it on the counter in a plastic bag and 2 days later the texture and flavor are off. If I made it again I’d eat or freeze the same day.
Very easy to make, didn't come out as crsipy as I would have liked but had a good crumb
This is an excellent recipe. It is so easy to make and it is perfect for a great sandwich.
Double the yeast (SAF) for a thick and fluffy focaccia, which is great for sandwiches. The easiest, quick focaccia recipe there is!
Delicious. Easy as is. Used a stand mixer with paddle, kitchen aid on speed 4. Added some Kalamata olives and thyme before the last rise. Use a good and flavorful olive oil.
Don't over-salt the dough! You can add more salt to dipping EVOO, if desired. I do use the oven with a mug of hot water as a proofing box - works great. I've made this 3 times and the recipe is very reliable. Delicious and so easy.
This recipe is the bomb! So easy and always produces great bread for sandwiches or just to dip into olive oil. I also remained befuddled how to pull the towel tight enough to avoid a dip in the middle. Minor things for sure.
Used 3 C all purpose flour, halved the recipe and baked half the first day according to instructions—approx 1 hour rise in bowl, transfer to oiled skillet, covered with plastic wrap for another 30 mins or so rise and then approx 25-30 mins at 325. Other half of the dough in an oiled bag in the frigide overnight. Let’s see how it goes tomorrow.
This was so easy and tasty too. I subbed in a small amount of multigrain flour from KA. Used Z'atar on top and not too much salt.
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