A Summer Staple!

Lacey Ostermann has a way of turning simple ingredients into unforgettable experiences – and her Garlic Sea Salt and Rosemary Focaccia Sandwich Rolls are no exception. Infused with the deep, aromatic flavour of Maldon Garlic Sea Salt and fresh rosemary, these golden rolls are baked to perfection: crisp on the outside, pillowy within. Ideal for summer, they’re the perfect vessel for seasonal favourites like a caprese sandwich layered with pesto, peppery rocket, and juicy tomato slices. Whether for a picnic, lunch al fresco, or casual entertaining, these rolls are the ultimate upgrade to your summer sandwich game.

Mix

1. Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later.
2. Stir in bread flour and salt until well combined. Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
3. Cover and rest at room temperature for 15 minutes.

Stretch & Fold and First Proof

1. Stretch & fold the dough. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
2. Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl.
3. The dough should tighten up a bit after performing the stretch & folds.
4. Cover and rest at room temp for 15 minutes.
5. Repeat the series of stretch & folds once more, cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.

Transfer to Tray and Second Proof:

1. Prepare a large baking tray (see dimensions above in equipment list) with non-stick parchment paper and 3 tablespoons of extra virgin olive oil. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
2. Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito). Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth.
3. Cover the dough with a piece of oiled parchment paper and leave it to proof at room
   temperature for 1-1.5 hours.

Shape & Bake

1. Preheat the oven to 220C or 430F and move the baking rack to the lowest position.
2. Sprinkle the rosemary over the top of the dough and drizzle over about a tablespoon of extra virgin olive oil. Dimple the rosemary into the dough, taking care not spread the dough all the way to the edges of the tray – there should be some empty tray bordering the dough (use the video tutorial for visual guidance). Use your hands gently guide the edges of the dough into a rectangular shape to it’s easy to cut the dough into evenly sized rolls.
3. Use an oiled dough scraper or sharp knife to cut the rectangle in half. Cut each of those halves in half so you have four long roll shaped pieces of dough. Gently stretch the dough to the length of the tray (about 12-13 inches) and space them out evenly across the tray (see video).
   Sprinkle each roll generously with Maldon Garlic Sea Salt and bake on the lowest rack of the oven for 18-22 minutes or until the rolls are a deep golden brown. Baking on the bottom rack should help to crisp up the bottom of the bread.
4. Once baked, remove from tray and transfer to a cooling rack. They’re best enjoyed fresh but can be stored in large freezer bags for up to 3 days at room temperature or frozen for up to 2 months. To bring back to life, wrap in foil at bake at 200C/400F for 10-15 minutes. Peel back the foil for the last few minutes so they can crisp back up.
5. Fill the rolls with your favourite summer sandwich fillings. My go-to is a caprese sandwich with pesto, rocket, aged balsamic vinegar, basil, mozzarella and juicy heirloom tomato slices…seasoned with more Maldon Garlic Sea Salt, of course!