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Stop buying bread! Learn the simple secrets to making amazing bakery-style French bread at home with this quick, beginner-friendly recipe. Achieve that textbook crackling crust and perfectly soft, fluffy interior in under two hours. Ideal for serving with soup or making incredible sandwiches! Get the foolproof steps now.
If you want, you can shape these into 5 or 6 inch small rolls too. I usually shoot for about 110 or 115 grams per roll for a good 6-inch sandwich roll. You can also double all ingredients in this recipe for a double batch of 6 twelve-inch rolls. This is a 67% hydration dough, so it should be pretty easy for anyone to handle. You can use all-purpose flour instead of bread flour, but your final bread will have less of a chewy density that you typically find in sub rolls.
A comforting sandwich with crispy, juicy, oven-baked chicken thighs topped with tangy and savory marinara and melty mozzarella. All sandwiched between your own buttery, light, and crunchy homemade focaccia.
