Lacey

Italian Herb & Cheese Sandwich Rolls 🌿 This recipe is inspired by the Italian Herb & Cheese Bread from Subway. I may be biased, but I think this is better than the real deal (sorry Subway!)… Ingredients: 1x batch same-day focaccia dough (recipe is pinned at the top of my page here or page 22 in my cookbook) Extra virgin olive oil 1 Tablespoon dried oregano 1 Tablespoon dried parsley 1.5 Tablespoons dried garlic granules 4 Tablespoons grated Parmesan cheese ½ cup (50g) grated cheese (I used a blend of white cheddar, Monterey Jack and Red Leicester…just use whatever you have on hand).  Follow my recipe for same-day focaccia. Prepare a large baking tray (half sheet pan or approx 18x13 inches) with nonstick parchment and 2-3 tablespoons of extra virgin olive oil.  When it’s finished proofing in the bowl, tip the dough onto the tray and fold it into thirds as instructed in the focaccia recipe and then flip it over. Cover and proof for another 1-1.5 hours.  Mix together the oregano, parsley, garlic granules and grated Parmesan cheese. Preheat the oven to 220C/430F with the shelf set to the lowest position.  Drizzle the dough with extra virgin olive oil. Sprinkle ¾ of the herb mixture evenly over the top of the dough and then dimple it in. Do not spread the dough all the way to the edges of the tray (the rolls would be too thin). There should be some empty tray bordering the dough (use the tutorial for visual guidance). Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls (make as even as possible). Oil the scraper between cuts so the dough doesn’t stick. You may need to use your hands to help separate the cuts (as I do in the video). Spread the rolls evenly apart from each other, sprinkle over the grated cheese and the remaining herb mixture and then gently pat into the dough. Bake on the bottom rack for 18-20 minutes or until the cheese is toasted and the rolls are a light golden brown. Transfer to a cooling rack and after ten minutes, enjoy! Note: You’ll need a larger baking tray for these rolls (approximately 18x13 inches, or half sheet pan size). That is 2x as big as the normal 9x13 inch (quarter sheet) sized tray I recommend for baking a batch of focaccia. You can also use my overnight or sourdough focaccia doughs to make these, just follow the guidance in those recipes for proofing times (they’re slightly longer than the timeline for the same-day version), #sandwich #sandwichrolls #subway #breadmaking #subwaycopycat #dupe #copycatrecipe  

Happy International Potato Day, and thanks to the Potato Queen @Poppy O’Toole for bringing this very important holiday to my attention! Potatoes and bread are a match made in carby heaven, am I right? Some of my favourite bread recipes featuring potatoes, in order of appearance: 🥔 @innout Animal Style Fries Focaccia Focaccia au Gratin 🥔 Potato Chip Focaccia 🥔 Loaded Baked Potato Grilled Cheese Sandwich on Potato Chip Focaccia 🥔 Loaded Baked Potato Focaccia 🥔 Focaccia au Gratin 🥔 Potato + Rosemary Focaccia Happy Spud Day all, have a carbtastic weekend! L x #internationalpotatoday

Mini Cinnamon Roll Focaccias 🤎 Makes 19 Ingredients: 1x batch same-day focaccia dough (same-day recipe is pinned at the top of my page here or page 22 in my cookbook). 3-4 Tbsp (45-60g) butter, to brush tins brown butter cinnamon sugar: 1/2 cup (115g) melted salted butter, browned 1/2 cup (100g) light brown sugar 1.5 Tablespoons ground cinnamon 1/4 tsp vanilla extract •mix all together once butter has been browned whipped cream cheese frosting: 4 Tbsp (60g) salted butter, softened 7oz (200g) cream cheese, room temp 1 1/8 cup (140g) powdered sugar 1/2 tsp vanilla extract 3 Tbsp (45ml) heavy cream (double cream) •whisk everything but the cream until light and fluffy, about 2-3 minutes. Drizzle in the cream while still whisking until thick and velvety, about 1 minute. Decant into a piping bag. Cinnamon glaze: 1 cup (125g) confectioners sugar 1/8 tsp cinnamon 2 Tbsp milk (plus more if needed) 1/4 tsp vanilla extract •whisk all together until smooth Method: 1. Mix up the dough and perform the stretch & folds as normal 2. After proofing in bowl, divide into 50g dough portions on a buttered work surface. There should be about 19 pieces. 3. Place each into a buttered muffin tin 4. Cover and proof for about an hour. They should have risen to nearly the top of the tin. 5. Brown the butter and mix the cinnamon sugar mixture. When dough has finished rising, top each portion with 2 teaspoons of the mixture and dimple in. 6. Bake at 220C/430F for 16-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate midway through the bake 7. Choose frosting or glaze option and mix up while the focaccias are baking (instructions above). 8. If frosting, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe a bit of frosting inside before piping more on top. Sprinkle with cinnamon. 9. If glazing, just drizzle glaze generously over each and set aside to harden. Enjoy! A few notes: You can choose to do half frosted and half glazed like I did here - just halve the quantities in the recipe (or do full amount if you like it extra glazed/frosted!). To make ahead: You can freeze these (unglazed/unfrosted) in freezer bags, warm back up in the oven or air fryer and then glaze/frosted when they’re warm again. Sometimes I only want to do 12 of these (one muffin tin’s worth), so I’ll use the remaining portion of dough to make a small Sicilian style focaccia pizza. You can use regular butter without browning it first but you’ll get more complex caramel notes in the filling if you brown the butter first! It’s worth the extra effort… If you’ve never browned butter before, you essentially want to melt it down over a medium high heat and then simmer it, stirring every 30 seconds or so to ensure the butter isn’t sticking/burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but suddenly the butter will go quiet and start foaming up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown - be careful as it can burn quickly!)… #focaccia #breadtok #focacciatok #cinnamonrollfocaccia #cinnamonbunfocaccia #cinnamonbuns #cinnamonroll

Marinated Tomato + Grilled Halloumi Sandwich Makes 2 sandwiches 2 Soft Sandwich Rolls (page 72 in my cookbook - I posted the full method in a video on 21st March!)… 1x 250g (8oz) block of halloumi cheese Olive oil for cooking the halloumi Hot honey, to drizzle. There is a recipe for hot honey on page 152 of my cookbook if you already have it! For the tomatoes: 3 heirloom tomatoes or beef tomatoes, cut into rounds 1/4 cup (60ml) extra virgin olive oil 1.5 tablespoons (22ml) red wine vinegar 1/2 teaspoon (3g) Dijon mustard 1/2 teaspoon (3ml) honey 1/2 teaspoon flaky sea salt 1/8 teaspoons freshly cracked pepper 1 clove garlic 1 teaspoon dried oregano 1 large shallot, finely minced Mix all the ingredients together and marinate the tomatoes for at least 15 minutes. Toast the sandwich rolls. Grill some slices of halloumi cheese in olive oil until golden on both sides and spoon some of the tomato juices over the toasted bread. Load the cheese and tomatoes onto the roll and then drizzle the sandwich with hot honey. Enjoy! #sandwich #tomatoseason #tomatorecipes #britishsandwichweek #foodporn #asmrcooking #asmr #sandwichrecipe #halloumi

Pesto Chicken Melt. This is one of the recipes from my cookbook, but I’m sharing it below so everyone can try it! 🌿 Ingredients 2 large slices of bread, (I used the Easy Dutch Oven Bread from book) Melted butter for brushing onto bread Finely grated Parmesan 3 Tablespoons basil pesto (pesto recipe also in my book!) 2-3 slices provolone or mozzarella cheese 1 roasted or grilled chicken breast 1/2 red bell pepper, roasted Handful arugula Drizzle of extra virgin olive oil Tiny squeeze of lemon Parmesan shavings Method Preheat the oven to 200°C (400°F). Place the chicken breast on a small baking tray and drizzle with extra virgin olive oil, then season with salt and pepper. Bake for around 20 minutes, or until the juices of the chicken run clear. Meanwhile, lightly coat the red pepper slices with extra virgin olive oil and season with salt and pepper. Add them to the tray with the chicken for the final 12 minutes of roasting time. When the chicken and peppers are nearly finished baking, preheat a large frying pan over a medium heat and coat with a drizzle of extra virgin olive oil. Brush each slice of bread with melted butter and press the grated Parmesan into the butter. Spread the interiors of the bread with pesto. Lay the cheesy sides of the bread down into the preheated pan and top one side of the pesto covered bread with cheese and the other with the chicken. Add a bit of extra pesto to the top of the chicken. Cook over a medium heat until the cheesy crust is golden and crispy and the cheese inside has melted. While it’s cooking, mix up the salad. Toss together a handful of arugula, a drizzle of extra virgin olive oil, a tiny squeeze of lemon and Parmesan shavings. Add the salad and roasted red bell peppers to the sandwich when it’s finished cooking. Enjoy! #sandwich #pestochickensandwich #foodporn #asmrcooking #asmr #sandwichrecipe #pestorecipe

Happy World Baking Day, bread lovers! 🌎 To celebrate, please enjoy this mash up of focaccia dimpling clips. It’s my favourite step of the process when making my favourite type bread (focaccia, of course!)… What are you baking today to celebrate!? In order of appearance: 🌶️ chili crisp oil, sesame & scallion focaccia 🤎 brown butter cinnamon roll focaccia 🌿 chimichurri focaccia (page 36 in my cookbook) 🥓 loaded baked potato focaccia (page 39 in my cookbook) 🍪 chocolate chip cookie focaccia 💫 cinnamon roll focaccia 🫒 olive tapenade focaccia 🍫 hot chocolate focaccia (page 44 in my cookbook) 🫒 classic rosemary + sea salt focaccia with green olives (page 30 in my cookbook) 🍎 apple pie focaccia 🧄 garlic butter & parmesan focaccia 🌶️ jalapeño popper focaccia 🍁 maple bacon donut focaccia 🥕 carrot cake focaccia 🌱spinach artichoke dip focaccia 🌶️ chili crisp oil, sesame & scallion focaccia 🌿 classic rosemary + sea salt focaccia (page 30 in my cookbook) 🌻 seeded wholemeal focaccia 🍢 s’mores focaccia 🍳 breakfast focaccia 🥔 potato chip focaccia 🌿 pesto parmesan focaccia 💕dimpling with my kids #worldbakingday #bakingday #baking #focaccia

Mini Jam Donut Focaccias 🍓 if you love my jam donut focaccia recipe, here is a PSA that you can make it mini! A batch of focaccia dough will yield 19 muffin sized focaccias… Ingredients: 1x batch same-day focaccia dough but add a tablespoon of sugar into the dough when mixing 6 tablespoons (90g) butter 1-1.5 cups (340g-510g) jam of your choice. Make sure it’s fairly smooth so easy to pipe. (Quantity depends on how much jam you like piped in). For glaze: 2 cups (250g) confectioners sugar 4 tablespoons milk (plus more if needed) 1/2 teaspoon vanilla extract 🍓 Mix up the dough and perform the stretch & folds as normal (same-day recipe is the first post at the top of my page). 🍓 after proofing in the bowl, divide into 50g dough balls on an oiled or buttered work surface. There should be about 19 pieces. 🍓 place each dough ball into a liberally buttered muffin tin (I use salted butter but you can also use unsalted butter, coconut oil, avocado oil or another neutral oil). 🍓 cover tin and proof for about an hour. They should have risen to nearly the top of the tin. Drizzle the tops of the dough with the remaining butter and dimple each of them. 🍓 bake at 220C/430F for 14-18 minutes on lowest rack until golden. If baking two trays at a time, bake one on bottom and one in middle and rotate mid way through the bake. 🍓 while baking, whisk together the ingredients for the glaze (adjust with more milk if needed). 🍓once baked, jab a fork into the side of the muffin and dunk into the glaze on both sides. Really shake off the excess glaze and then place onto cooling rack. 🍓 transfer jam into a piping bag or zip top bag with the corner snipped off. When glaze has hardened, jab a hole into the middle of each (I use a plastic straw), swirl it around to create a hole in the muffin and pipe the jam in - fill as generously as you wish to. Enjoy! You will need two muffin tins if you plan to make them all into jam donuts. Another idea is to only use one muffin tin, make 12 and turn the remaining dough into a small Sicilian style focaccia pizza (that’s what I did!). And no the dough wasn’t too sweet for pizza with the added sugar in the dough.The quantities stated here are for a full batch of 19 donuts, so scale down glaze/jam if making fewer. See comments for more tips! #focaccia #jamdonutfocaccia #jamdonut #jellydonutfocaccia #jellydonut #breadtok #bakingtok

Pan con tomate…pa amb tomàquet…tomato bread 🍅 🍞 Whatever you want to call it, this is my favourite quick snack (or meal!) in the summertime. I don’t care if it’s breakfast, lunch, or dinner - I could eat this ALL. DAY. LONG. Simply toast a thick piece of bread or two halves of a crusty sandwich roll, rub the toasted bread with a garlic clove that’s been sliced in half, top with plenty of extra virgin olive oil, grated tomatoes (I drain off the excess liquid), a little more olive oil and flaky sea salt. You can rub the tomatoes directly onto the bread if they’re ripe enough and you prefer to do it that way 🍅 #asmr #asmrfood #asmrcooking #pancontomate #toast #paambtomaquet #spanishtapas #spanishfood #tomate #quickmeal #oliveoil #healthyrecipe #quickrecipe #healthy #vegan #yummy #foodporn #seasalt

My daughter Sophie requested to make her favourite recipe from my book 🥨 The boys are at an airshow today, so it’s girl time for us and this girl always chooses to bake 💛 The pretzels are made using the sandwich bread dough recipe in my book 3 Doughs, 60 Recipes (page 113!). They rank in my top three favourite recipes from the book - try them!! 🥨 🥨🥨🥨🥨 #baking #bakingwithkids #softpretzels

ad Have a spare pizza dough ball? Here are three ideas for how to bake it in the Koda 2 from @Ooni Pizza Ovens. What I love about the Ooni Koda 2: - Super easy to set up and heats up quickly - Temperature control for low, medium or high heats (ranging from 100C - 500C). - Designed to reduce hot and cold spots to ensure an even bake each time - The 14-inch stone is generously sized and the stone is extra thick which means it retains heat more efficiently. For all of the recipes, set pizza oven to medium low - stone temp 250-260C. Fougasse 1. Sprinkle some fine semolina on a 9x13 inch (23x33cm) metal baking tray. I’m using the medium Ooni Detroit-Style Pizza Pan. 2. Stretch pizza dough into an oval to nearly fill the tray and then using a pizza wheel, cut one long score down the middle. Then cut four diagonal scores on each side. 3. Use your fingers to open up the cuts you’ve just made, drizzle with extra virgin olive oil, sprinkle with sea salt and launch into the Koda 2. 4. After 3 minutes, turn the tray and bake until golden. Flip the bread and bake for another 2 minutes to ensure the bottom is toasted. Garlic Butter Breadsticks 1. Stretch pizza dough into 8-inch square 2. Use pizza wheel to cut into 5 equal dough sticks and place into a 9x13 inch (23x33 cm) metal baking tray that has been scattered with semolina. 3. Bake for 2-3 minutes, rotate and bake for a further 2-3 minutes. Flip them over to brown bottom of breadsticks if needed. 4. Coat with a mixture of 1 Tbsp melted salted butter, 1/4 tsp garlic granules, 1/4 tsp dried parsley. Sprinkle over some freshly grated Parmesan. Pizza Dough Sandwich Roll 1. Stretch pizza dough into an oblong oval shape. Place onto semolina lined peel wand then launch into Koda 2. 2. Rotate after two minutes and continue rotating every two minutes until golden. Flip to crisp bottom for last two minutes. It should take about 12 minutes total. Click the link in my bio to learn more about the Koda 2 and the full range from Ooni! #ooni #ooniambassador #koda2

Replying to @Robin Suntheimer have a leftover sub roll? Turn it into a super quick pizza - cut in half and top each side with sauce, cheese and toppings and bake for about 12 minutes at 400F/200C 🍕 This one was made on my Subway Dupe Italian Herb & Cheese rolls, full recipe/method posted a couple weeks ago! #pizzatok #Pizza #subwaybread

Stuffed Focaccia Pizza Muffins - makes 19 I used my same-day focaccia dough for these ones but you can also use my overnight or sourdough focaccia doughs (click FOCACCIA TUTORIALS playlist button above my grid to see them all). 1. Prepare focaccia dough according to recipe instructions up until the point where it's time to transfer to baking tray 2. Prepare muffin tin with olive oil or butter (I’ve found that the muffins stick less if you use butter) 3. portion 50g focaccia dough in each compartment (about 19 portions per batch of dough) 4. Cover with inverted tray and let proof at room temperature for 1-1.5 hours 5. Prepare pizza toppings and garlic butter (I simmer 2 Tbsp extra virgin olive oil, 2 Tbsp butter and 5 cloves minced garlic for 2 mins and then add in chopped parsley). Reserve some garlic butter for brushing over tops after they’re baked. 6. Preheat oven to 215/420F with large baking tray placed on lowest rack (to catch any oil spilling over). 7. Spoon garlic butter over each and dimple dough using two oiled fingers (dimple 3-4 times for each compartment) 8. Add generous spoonful of pizza sauce to each 9. Add on a few pizza toppings, some grated mozzarella cheese, more toppings and then dimple all of the toppings into the dough. Sprinkle some extra mozzarella over each muffin. 10. Bake for 16-20 minutes until cheese is golden brown and toppings are crisping up. If cheese is starting to brown too much before the bottoms are crisp, then just tent some foil over the top for a few extra minutes. If baking two muffin tins at a time, do one on the middle rack and swap the tray positions midway through the bake. 11. Once the mini focaccia pizzas are out of the oven, brush on additional garlic butter and a sprinkle of freshly Parmesan to finish 12. You may need to pry out of tin with a knife, the baked cheese will stick to the tin! #focaccia #focacciatutorial #bread #breadrecipe #breadlover #asmr #asmrfood #asmrcommunity #cheese #foodporn #cheesepull #Pizza

FOOTLONG SANDWICH TIME! Italian Herb & Cheese Sandwich Roll method was shared a couple of posts back if you’d like to see it with a voiceover explaining all the steps! Ingredients: 1x batch same-day focaccia dough (recipe is pinned at the top of my page here or page 22 in my cookbook) Extra virgin olive oil 1 Tablespoon dried oregano 1 Tablespoon dried parsley 1.5 Tablespoons dried garlic granules 4 Tablespoons grated Parmesan cheese ½ cup (50g) grated cheese (I used a blend of white cheddar, Monterey Jack and Red Leicester…just use whatever you have on hand).  Follow my recipe for same-day focaccia. Prepare a large baking tray (half sheet pan or approx 18x13 inches) with nonstick parchment and 2-3 tablespoons of extra virgin olive oil.  When it’s finished proofing in the bowl, tip the dough onto the tray and fold it into thirds as instructed in the focaccia recipe and then flip it over. Cover and proof for another 1-1.5 hours.  Mix together the oregano, parsley, garlic granules and grated Parmesan cheese. Preheat the oven to 220C/430F with the shelf set to the lowest position.  Drizzle the dough with extra virgin olive oil. Sprinkle ¾ of the herb mixture evenly over the top of the dough and then dimple it in. Do not spread the dough all the way to the edges of the tray (the rolls would be too thin). There should be some empty tray bordering the dough (use the tutorial for visual guidance). Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls (make as even as possible). Oil the scraper between cuts so the dough doesn’t stick. You may need to use your hands to help separate the cuts (as I do in the video). Spread the rolls evenly apart from each other, sprinkle over the grated cheese and the remaining herb mixture and then gently pat into the dough. Bake on the bottom rack for 18-20 minutes or until the cheese is toasted and the rolls are a light golden brown. Transfer to a cooling rack and after ten minutes, enjoy! #sandwich #subway #bread #breadmaking #copycatrecipe

Who can resist a cheese pull on World Cheese Day?! LET’S GET CHEESY…leave your fave cheese pun or joke in the comments. I wonder who the funniest person will Brie?! 🧀 #worldcheeseday