Focaccia Sandwich Rolls

Starter (make the day before)

• 1 cup + 2 tbsp bread flour
• 1/2 cup + 2 tbsp water
• 1/2 tsp yeast
• 1 tsp honey or sugar

Dough (the next day)

• 1 1/3 cup + 2 tbsp bread flour
• 1/2 cup + 1 tbsp (about 4 oz + 1 tbsp) ice-cold water
• 1 heaping tsp salt
• 2 tbsp extra virgin olive oil (plus more for the folds)
• Rosemary (optional)
• Flaky salt

Directions

• Before starting, check the expiration date on your yeast.
• The day before, make the starter by mixing the bread flour, water, yeast, and honey. Cover and let rest on the counter about 5-6 hours, until tripled with lots of bubbles on top.
• Mix in the rest of the flour, the ice-cold water, and salt, then add the olive oil. No kneading required.
• Cover and rest 30 minutes. Do 1 round of stretch and folds: grab the dough, stretch it out, and fold toward the center. Repeat until the dough starts to resist.
• Flip seam-side down and shape into a ball. The dough will be very wet and sticky. Place in the fridge overnight.
• The next day, take the dough out and let rest about 3 hours at room temperature.
• Divide and shape into 6-7 balls. Line a baking pan with parchment and grease generously with olive oil. Place the dough balls on it and gently press to flatten. Let rest 45-60 minutes.
• Preheat the oven to 425F.
• Grease your fingertips, drizzle some oil on top, and dimple. Add rosemary (optional) and flaky salt. Bake 15-18 minutes, or until golden brown on top.
• Leave in the pan 2-3 minutes, then move to a rack. Enjoy!

From Seby / Evergreen Recipes on Instagram.