Footlong Italian Herb and Cheese Sandwich Rolls
Footlong Italian Herb and Cheese Sandwich Rolls
Ingredients
For the Same-Day Focaccia Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons extra virgin olive oil, plus more for drizzling
For the Herb & Cheese Topping Mix
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon garlic granules
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar and Monterey Jack cheese blend
For Serving (Optional Fillings)
- 1 cup shredded lettuce, as needed
- 1/4 red onion, thinly sliced into rings, as needed
- 1/2 red bell pepper, thinly sliced, as needed
- 1/2 cucumber, thinly sliced, as needed
- 1/4 cup black olives, sliced, as needed
- 1/4 cup pickled yellow peppers, sliced, as needed
- 1/2 pound deli turkey, sliced, as needed
- 1/2 pound deli ham, sliced, as needed
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes, or until the yeast is foamy.
⏱️ 10 min
- 2
Add the all-purpose flour, fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium speed.
⏱️ 10 min
- 3
Lightly grease a clean large bowl with extra virgin olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with a kitchen towel or plastic wrap and let it proof in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min
- 4
While the dough is proofing, prepare the herb and cheese topping mix. In a small bowl, combine the dried oregano, dried parsley, garlic granules, and grated Parmesan cheese. Stir well to combine.
⏱️ 5 min
- 5
Preheat your oven to 400°F (200°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper and generously drizzle with extra virgin olive oil.
⏱️ 5 min•🌡️ 400
- 6
Once the dough has doubled, gently transfer it to the prepared baking sheet. Gently stretch the dough out to cover the pan, being careful not to deflate it too much.
⏱️ 5 min
- 7
Drizzle more extra virgin olive oil over the stretched dough. Sprinkle approximately three-quarters of the prepared herb and Parmesan cheese mix evenly over the dough. Using your fingertips, gently dimple the dough, pressing the herbs and oil into the surface.
⏱️ 5 min
- 8
Using an oiled dough scraper or a sharp knife, gently divide the large focaccia dough into four equal-sized, footlong strips. You may need to gently pull the dough apart from the scraper or knife as you cut.
⏱️ 5 min
- 9
Evenly sprinkle the shredded cheddar and Monterey Jack cheese blend and the remaining herb and Parmesan mixture over the four divided rolls. Gently pat the toppings down onto the dough. Space the rolls evenly on the baking sheet.
⏱️ 5 min
- 10
Bake on the lowest rack position in the preheated oven for 18 to 20 minutes, or until the rolls are golden brown and have a crispy, cheesy crust.
⏱️ 20 min•🌡️ 400
- 11
Once baked, transfer the rolls to a wire cooling rack. Allow them to cool slightly before serving.
⏱️ 5 min
- 12
To serve, slice each footlong roll lengthwise and fill with your favorite sandwich ingredients such as shredded lettuce, red onion rings, sliced red bell pepper, cucumber slices, black olives, pickled yellow peppers, sliced turkey, and ham.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Footlong Italian Herb and Cheese Sandwich Rolls
Ingredients
For the Same-Day Focaccia Dough
- 1 1/2 cups warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons fine sea salt
- 2 tablespoons extra virgin olive oil, plus more for drizzling
For the Herb & Cheese Topping Mix
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 teaspoon garlic granules
- 1/2 cup grated Parmesan cheese
- 1 cup shredded cheddar and Monterey Jack cheese blend
For Serving (Optional Fillings)
- 1 cup shredded lettuce, as needed
- 1/4 red onion, thinly sliced into rings, as needed
- 1/2 red bell pepper, thinly sliced, as needed
- 1/2 cucumber, thinly sliced, as needed
- 1/4 cup black olives, sliced, as needed
- 1/4 cup pickled yellow peppers, sliced, as needed
- 1/2 pound deli turkey, sliced, as needed
- 1/2 pound deli ham, sliced, as needed
Instructions
- 1
In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let stand for 5-10 minutes, or until the yeast is foamy.
⏱️ 10 min - 2
Add the all-purpose flour, fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium speed.
⏱️ 10 min - 3
Lightly grease a clean large bowl with extra virgin olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with a kitchen towel or plastic wrap and let it proof in a warm place for 1 1/2 to 2 hours, or until doubled in size.
⏱️ 120 min - 4
While the dough is proofing, prepare the herb and cheese topping mix. In a small bowl, combine the dried oregano, dried parsley, garlic granules, and grated Parmesan cheese. Stir well to combine.
⏱️ 5 min - 5
Preheat your oven to 400°F (200°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper and generously drizzle with extra virgin olive oil.
⏱️ 5 min•🌡️ 400 - 6
Once the dough has doubled, gently transfer it to the prepared baking sheet. Gently stretch the dough out to cover the pan, being careful not to deflate it too much.
⏱️ 5 min - 7
Drizzle more extra virgin olive oil over the stretched dough. Sprinkle approximately three-quarters of the prepared herb and Parmesan cheese mix evenly over the dough. Using your fingertips, gently dimple the dough, pressing the herbs and oil into the surface.
⏱️ 5 min - 8
Using an oiled dough scraper or a sharp knife, gently divide the large focaccia dough into four equal-sized, footlong strips. You may need to gently pull the dough apart from the scraper or knife as you cut.
⏱️ 5 min - 9
Evenly sprinkle the shredded cheddar and Monterey Jack cheese blend and the remaining herb and Parmesan mixture over the four divided rolls. Gently pat the toppings down onto the dough. Space the rolls evenly on the baking sheet.
⏱️ 5 min - 10
Bake on the lowest rack position in the preheated oven for 18 to 20 minutes, or until the rolls are golden brown and have a crispy, cheesy crust.
⏱️ 20 min•🌡️ 400 - 11
Once baked, transfer the rolls to a wire cooling rack. Allow them to cool slightly before serving.
⏱️ 5 min - 12
To serve, slice each footlong roll lengthwise and fill with your favorite sandwich ingredients such as shredded lettuce, red onion rings, sliced red bell pepper, cucumber slices, black olives, pickled yellow peppers, sliced turkey, and ham.
⏱️ 5 min