Easy Soft Sandwich Rolls

1: Proof your focaccia dough to the point where you’d normally tip it into an oiled tray.

2: Liberally flour your work surface, tip dough onto it, and flour the top of the dough.

3: Gently stretch and pat dough into a rough rectangular shape without disturbing too many of the bubbles.

4: Cut to desired size; you can make large sandwich rolls, a smaller batch, or 3 baguette length rolls.

5: Place onto a large parchment lined/liberally floured baking tray.

6: Cover tray with a tea towel and let proof for 45 minutes to 1 hour.

7: Near the end of proofing time, preheat oven to 230C/445F and place a tray of hot water in the bottom of the oven.

8: Bake for 10 minutes, remove the water tray, and bake for a further 6-8 minutes or until rolls are a deep golden brown.

9: Let cool on a wire rack and enjoy!