Italian Herb and Cheese Sandwich Rolls

Serves 1
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Directions

  1. 1Prepare a large baking tray with nonstick parchment and extra virgin olive oil.
  2. 2Prepare a large baking tray with nonstick parchment and extra virgin olive oil.
  3. 3Prepare a large baking tray with nonstick parchment and extra virgin olive oil.
  4. 4Tip the dough onto the tray and fold it into thirds.
  5. 5Tip the dough onto the tray and fold it into thirds.
  6. 6Tip the dough onto the tray and fold it into thirds.
  7. 7Cover and proof.
  8. 8Cover and proof.
  9. 9Cover and proof.
  10. 10Mix together the oregano, parsley, garlic granules, and grated Parmesan cheese.
  11. 11Mix together the oregano, parsley, garlic granules, and grated Parmesan cheese.
  12. 12Mix together the oregano, parsley, garlic granules, and grated Parmesan cheese.
  13. 13Drizzle the dough with extra virgin olive oil.
  14. 14Drizzle the dough with extra virgin olive oil.
  15. 15Drizzle the dough with extra virgin olive oil.
  16. 16Sprinkle most of the herb mixture evenly over the top of the dough and then dimple it in.
  17. 17Sprinkle most of the herb mixture evenly over the top of the dough and then dimple it in.
  18. 18Sprinkle most of the herb mixture evenly over the top of the dough and then dimple it in.
  19. 19Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls.
  20. 20Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls.
  21. 21Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls.
  22. 22You may need to use your hands to help separate the cuts.
  23. 23You may need to use your hands to help separate the cuts.
  24. 24You may need to use your hands to help separate the cuts.
  25. 25Spread the rolls evenly apart from each other, sprinkle over the grated cheese and the remaining herb mixture, and then gently pat into the dough.
  26. 26Spread the rolls evenly apart from each other, sprinkle over the grated cheese and the remaining herb mixture, and then gently pat into the dough.
  27. 27Spread the rolls evenly apart from each other, sprinkle over the grated cheese and the remaining herb mixture, and then gently pat into the dough.
  28. 28Bake on the bottom rack for 18-20 minutes or until the cheese is toasted and the rolls are a light golden brown.
  29. 29Bake on the bottom rack for 18-20 minutes or until the cheese is toasted and the rolls are a light golden brown.
  30. 30Bake on the bottom rack for 18-20 minutes or until the cheese is toasted and the rolls are a light golden brown.
  31. 31Transfer to a cooling rack and after ten minutes, enjoy!
  32. 32Transfer to a cooling rack and after ten minutes, enjoy!
  33. 33Transfer to a cooling rack and after ten minutes, enjoy!

Ingredients

  • batch same-day focaccia dough
  • batch same-day focaccia dough
  • batch same-day focaccia dough
  • extra virgin olive oil
  • extra virgin olive oil
  • extra virgin olive oil
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried oregano
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried parsley
  • 1 Tablespoon dried parsley
  • 1.5 Tablespoons dried garlic granules
  • 1.5 Tablespoons dried garlic granules
  • 1.5 Tablespoons dried garlic granules
  • 4 Tablespoons grated Parmesan cheese
  • 4 Tablespoons grated Parmesan cheese
  • 4 Tablespoons grated Parmesan cheese
  • 50 g grated cheese
  • 50 g grated 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
Italian Herb and Cheese Sandwich Rolls | Clip Recipe