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Prepare a large baking tray with nonstick parchment and 2-3 tablespoons of extra virgin olive oil
Follow the same-day focaccia recipe and tip the dough onto the tray
Fold the dough into thirds as instructed in the focaccia recipe and 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
Drinkle the dough with extra virgin olive oil
Sprinkle ¾ of the herb mixture evenly over the top of the dough and dimple it in
Oil a sharp bench scraper or knife and cut the dough into 4 footlong sandwich rolls
Oil the scraper between cuts so the dough doesn't stick
Spread the rolls evenly apart from each other
Sprinkle over the grated cheese and the remaining herb mixture and gently pat into the dough
Bake on the bottom rack for 18-20 minutes until the cheese is toasted and the rolls are light golden brown
Transfer to a cooling rack and cool for ten minutes before serving