# Italian Herb & Cheese Sandwich Rolls

These Italian herb and cheese sandwich rolls are made using a same-day focaccia dough and are perfect for filling with your favorite sandwich ingredients.

- Servings: 4 servings
- Total time: 105 min
- Cuisine: Italian
- Category: Baked Goods
- Language: en

## 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)

## Instructions

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

## Equipment

- large bowl
- baking tray
- nonstick parchment paper
- small bowl
- whisk
- dought scraper
- knife
- cooling 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.

## Source

- Original video: https://www.tiktok.com/t/ZP8rweBhw/
- Recipe page: https://www.cliprecipe.com/recipe/cc27f2d5-1972-46b0-8df7-fae8b263f6f3
- Extracted: 2025-07-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt