Italian Herb & Cheese Focaccia Rolls

• 总时间: 29 minutes

配料

1x batch same-day focaccia dough (recipe is pinned at the top of my page here or page 22 in my cookbook)

Extra virgin olive oil

1 Tablespoon dried oregano

1 Tablespoon dried parsley

1 ½ Tablespoons dried garlic granules

4 Tablespoons grated Parmesan cheese

½ cup (50g) grated cheese (I used a blend of white cheddar, Monterey Jack and Red Leicester…just use whatever you have on hand).

Follow my recipe for same-day focaccia. Prepare a large baking tray (half sheet pan or approx 18x13 inches) with nonstick parchment and 2-3 tablespoons of extra virgin olive oil.

When it’s finished proofing in the bowl, tip the dough onto the tray and fold it into thirds as instructed in the focaccia recipe and then flip it over. Cover and proof for another 1-1.5 hours.

步骤

Mix together the oregano, parsley, garlic granules and grated Parmesan cheese.

Preheat the oven to 220C/430F with the shelf set to the lowest position.

Drizzle the dough with extra virgin olive oil. Sprinkle ¾ of the herb mixture evenly over the top of the dough and then dimple it in. Do not spread the dough all the way to the edges of the tray (the rolls would be too thin). There should be some empty tray bordering the dough (use the tutorial for visual guidance).

Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls (make as even as possible). Oil the scraper between cuts so the dough doesn’t stick. You may need to use your hands to help separate the cuts (as I do in the video). Spread the rolls evenly apart from each other, sprinkle over the grated cheese and the remaining herb mixture and then gently pat into the dough.

Bake on the bottom rack for 18-20 minutes or until the cheese is toasted and the rolls are a light golden brown. Transfer to a cooling rack and after ten minutes, enjoy!