@_lacebakes_: Bread Hack: Turn Focaccia Dough into Sandwich Rolls 🪄 Detailed written method has just been posted to @Whisk 🤗 Click the link in my bio and then the ‘recipes’ button and you’ll be taken to my entire library of recipes on Whisk (including the focaccia dough recipe I used here). It’s free to access my recipes, you just need to create a login to view them😘 The basics 👇🏻 ▫️Proof your focaccia dough to the point where you’d normally tip it into oiled tray. ▫️Liberally flour your work surface, tip dough onto it and liberally flour the top of dough. Gently stretch and pat dough into a rough rectangular shape (even thickness) without disturbing too many of the bubbles! ▫️Cut to desired size - this batch was 6 which make large sandwich rolls. You could do 8 or even 2-3 baguette length rolls which would be perfect to be used for garlic bread. ▫️Place onto LARGE parchment lined/liberally floured baking tray - my tray is 12x16 and fits entire batch. Use two trays if you don’t have one this big. ▫️Cover tray with tea towel and let proof for: *45 minutes for same-day focaccia dough *1.25-1.5 hours for overnight or sourdough focaccia dough (if the dough has rested in fridge it needs much more time to come to room temperature). I prefer same-day focaccia dough for this method for this reason, but any of them work! ▫️ Near the end of proofing time, preheat oven to 230C/445F and place a tray of hot water in the bottom of the oven to create a steamy environment for the rolls to rise. Make sure to put the tray of water in AS it preheats. ▫️Bake for 10 minutes, remove water tray and then bake for a further 6-8 minutes or until rolls are a deep golden brown. ▫️Let cool on wire rack and enjoy! More detailed instructions can be found in the link in my bio including tips on adjusting the amount of water in the dough if you need to and how to store and freeze these rolls. #bread #breadtutorial #sandwichrolls #breadlover #focaccia #breadrecipe #breadhack #breadtok
