From Focaccia Dough to the Perfect Sandwich Roll
There is something about focaccia dough that makes an incredible sandwich roll. It has enough structure to stand up to a hearty filling, but the inside stays soft, airy, and full of those beautiful pockets that make focaccia so good in the first place.
These rolls started with my focaccia dough when I wanted a homemade roll for a steak sandwich. Instead of baking the dough as one large focaccia, I added cubes of cheddar during the stretch-and-fold process, cut the dough into individual rolls, and topped them with more cheese and jalapeños before baking.
The result was exactly what I wanted: a rustic sandwich roll with golden, cheesy edges, a soft interior, and little pockets of cheddar throughout.
Why Add the Cheese During the Stretch and Folds?
The cubed cheddar goes into the dough during the first stretch and fold rather than being mixed into the dough from the beginning. As you continue the stretch-and-fold process, the cheese gradually becomes distributed throughout the dough without having to aggressively work it in.
This lets you keep the gentle handling that helps focaccia develop its airy texture. By the time the dough is ready to divide, there are pockets of cheddar tucked throughout the dough.
Turning Focaccia Dough Into Sandwich Rolls
The biggest difference between these and traditionally shaped hoagie rolls is that you aren’t trying to create a tight, perfectly shaped loaf.
After the final stretch and fold, the dough rests briefly before being turned out onto a well-oiled surface. Coat both sides with oil, then gently spread the dough into a rectangle. From there, a bench scraper makes it easy to cut individual portions without a lot of extra handling.
For long sandwiches, cut the dough into hoagie-sized rectangles. But you aren’t limited to hoagies. Cut the dough into shorter, wider portions and you have focaccia rolls perfect for burgers, chicken sandwiches, pulled pork, or any sandwich that needs a sturdy homemade bun.
The exact size doesn’t have to be perfect. Just remember that the dough will expand as it proofs and bakes, so leave as much room between the rolls as your pan allows.
Make the Toppings Your Own
I topped mine with additional cheddar and sliced jalapeños because I made the first batch for steak sandwiches, but there are plenty of ways to change them up.
Try Parmesan and rosemary, mozzarella and Italian seasoning, or use a different good melting cheese in place of the cheddar. For toppings, try thinly sliced onions, olives, roasted peppers, garlic, fresh or dried herbs, or a combination of your favorites.
You can also keep them simple with just a drizzle of good extra virgin olive oil and a little flaky sea salt. The cheddar baked inside the rolls already brings plenty of flavor.
Just be careful with very wet or heavy toppings. Too much can weigh down the dough and keep you from getting that light, airy texture.
More Than a Hoagie Roll
These rolls were originally made for a steak sandwich with caramelized onions and horseradish sandwich spread, and they were perfect for it. But there are plenty of other ways to put them to work.
Keep them long for Italian subs, meatball sandwiches, cheesesteaks, grilled chicken, or sausage and peppers. Cut the dough into bun-sized portions for burgers, crispy chicken sandwiches, pulled pork, or a really good deli sandwich.
Leftovers can also be split and toasted for breakfast sandwiches. The combination of crisp toasted edges, a soft center, and melted cheddar is especially good with eggs.
Cheddar Focaccia Hoagie Rolls
Ingredients
- 500 g (4 cups, spooned and leveled) bread flour
- 400 g (1⅔ cups) warm water
- 5 g (1 teaspoon) honey
- 1 Packet (2 ¼ tsp) active dry yeast
- 12 g (about 1 tablespoon) kosher salt
- 15 g (1 tablespoon) extra virgin olive oil
- Extra virgin olive oil, for shaping and the pan
- 113 g (4 ounces) cheddar cheese, cut into small cubes
- Grated cheddar cheese, for topping
- Thinly sliced jalapeños, for topping, optional
Instructions
- Combine the warm water and honey in a large mixing bowl. Sprinkle the yeast over the water, stir briefly, and let stand for 5–10 minutes, until foamy. Stir in 1 tablespoon of olive oil.Add the bread flour and kosher salt. Mix until a sticky dough forms and no dry flour remains. Cover and let rest for 30 minutes.Scatter the cubed cheddar over the dough. With damp hands, stretch one side of the dough up and fold it over itself, enclosing some of the cheese. Rotate the bowl and continue stretching and folding around the dough, incorporating the cheddar as you go. Cover and let rest for 30 minutes.Repeat the stretch-and-fold process three more times, allowing the dough to rest for 30 minutes between each round.After the final stretch and fold, cover and let the dough rest for 15 minutes.Lightly oil a clean work surface and turn the dough out onto it. Gently turn the dough so both sides are coated with oil, then carefully spread it into a rectangle without pressing out more air than necessary.Using a bench scraper, cut the dough into four hoagie-sized portions. Transfer the rolls to a well-oiled baking pan, spacing them as far apart as possible.Cover and let the rolls rise for 45–60 minutes, until visibly puffy.Preheat the oven to 425°F.Gently dimple the tops of the rolls. Top with grated cheddar and thinly sliced jalapeños, if using.Bake for 20–25 minutes, until golden brown and the centers reach approximately 200°F.Transfer the rolls to a wire rack and allow them to cool before slicing.
Notes
- The dough is sticky, so use damp hands for the stretch-and-fold process rather than adding additional flour.When spreading and cutting the dough, handle it gently to preserve the air developed during the folds.Space the rolls as far apart as possible in the pan so they maintain their individual hoagie shape as they rise and bake.Jalapeños are optional and can be added to some or all of the rolls before baking.