Italian Herb & Cheese Sandwich Rolls

105 mins
Serves 4
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Directions

  1. 1Prepare a batch of same-day focaccia dough according to the recipe.
  2. 2Once the dough has fully proofed in the bowl, transfer it onto a large baking tray lined with nonstick parchment paper and drizzled with 2-3 tablespoons of extra virgin olive oil.
  3. 3Fold the dough into thirds and then flip it over, covering it to proof for another 1-1.5 hours.
  4. 4While the dough is proofing, mix together the oregano, parsley, garlic granules, and grated Parmesan cheese in a small bowl.
  5. 5Preheat the oven to 220C/430F with the shelf set to the lowest position.
  6. 6Drizzle the proofed dough with extra virgin olive oil.
  7. 7Sprinkle three-quarters of the herb mixture evenly over the top of the dough and dimple it in.
  8. 8Oil a sharp bench scraper or knife and cut the dough into four equal-sized footlong sandwich rolls, oiling the scraper between cuts to prevent sticking.
  9. 9Gently pull the dough away from the scraper or knife to separate the rolls.
  10. 10Spread the rolls evenly apart from each other on the tray.
  11. 11Sprinkle the grated cheese and the remaining herb mixture over the rolls, then gently pat them into the dough.
  12. 12Bake the rolls on the bottom rack of the oven for 18-20 minutes, or until the cheese is toasted and the rolls are a light golden brown.
  13. 13Transfer the baked rolls to a cooling rack and let them cool for ten minutes before serving.
  14. 14Slice the rolls in half lengthwise and fill with your desired sandwich ingredients.

Ingredients

  • 1 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
  • 0.5 cup grated cheese (white cheddar, Monterey Jack, Red Leicester blend)

Equipment

large bowlbaking traynonstick parchment papersmall bowlwhiskdought scraperknifecooling rack

Tips

  • For these rolls, use a larger baking tray (approximately 18x13 inches, or half sheet pan size), which is twice as big as the normal 9x13 inch (quarter sheet) sized tray recommended for focaccia.
  • You can also use overnight or sourdough focaccia doughs to make these, adjusting proofing times as guided in those recipes.
Italian Herb & Cheese Sandwich Rolls | Clip Recipe