Serves 1
Directions
- 1Prepare a large baking tray with nonstick parchment and extra virgin olive oil.
- 2Tip the dough onto the tray and fold it into thirds.
- 3Cover and proof.
- 4Mix together the oregano, parsley, garlic granules, and grated Parmesan cheese.
- 5Drizzle the dough with extra virgin olive oil.
- 6Sprinkle most of the herb mixture evenly over the top of the dough and then dimple it in.
- 7Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls.
- 8You may need to use your hands to help separate the cuts.
- 9Spread the rolls evenly apart from each other, sprinkle over the grated cheese and the remaining herb mixture, and then gently pat into the dough.
- 10Bake on the bottom rack for 18-20 minutes or until the cheese is toasted and the rolls are a light golden brown.
- 11Transfer to a cooling rack and after ten minutes, enjoy!
Ingredients
- batch same-day focaccia dough
- extra virgin olive oil
- 1 Tablespoon dried oregano
- 1 Tablespoon dried parsley
- 1.5 Tablespoons dried garlic granules
- 4 Tablespoons grated Parmesan cheese
- 50 g grated cheese
Equipment
large mixing bowlbaking trayparchment papersharp bench scraper or knifecooling rack
Tips
- For the grated cheese, you can use whatever you have on hand
- You’ll need a larger baking tray for these rolls (approximately 18x13 inches, or half sheet pan size)
- You can also use my overnight or sourdough focaccia doughs to make these, just follow the guidance in those recipes for proofing times
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