Italian Herb & Cheese Sandwich Rolls
Directions
- 1Prepare a batch of same-day focaccia dough according to the recipe.
- 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.
- 3Fold the dough into thirds and then flip it over, covering it to proof for another 1-1.5 hours.
- 4While the dough is proofing, mix together the oregano, parsley, garlic granules, and grated Parmesan cheese in a small bowl.
- 5Preheat the oven to 220C/430F with the shelf set to the lowest position.
- 6Drizzle the proofed dough with extra virgin olive oil.
- 7Sprinkle three-quarters of the herb mixture evenly over the top of the dough and dimple it in.
- 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.
- 9Gently pull the dough away from the scraper or knife to separate the rolls.
- 10Spread the rolls evenly apart from each other on the tray.
- 11Sprinkle the grated cheese and the remaining herb mixture over the rolls, then gently pat them into the dough.
- 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.
- 13Transfer the baked rolls to a cooling rack and let them cool for ten minutes before serving.
- 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.
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