Faux-caccia Bread

Course Side Dish


  • 24 count frozen Rhodes dinner rolls
  • 1/2 cup FRENCH PANTRY Extra Virgin Olive Oil
  • 1 tbsp fresh rosemary, chopped in Mini Herb Chopper
  • 1 tbsp fresh thyme, chopped in Mini Herb Chopper
  • 3 garlic cloves, sliced
  • FRENCH PANTRY Salt & Pepper of choice, to taste
  • FRENCH PANTRY Herb Blend of choice (optional, in addition to, or in place of fresh herbs)
  • Parmesan Cheese, grated with Le Petit Grater


  • Place FORTEEZ Rectangular Tray on Perforated Baking Sheet.
  • Add the 24 frozen rolls to the Tray, spaced out as evenly as possible.
  • Cover the Tray with a Medium Bonmat and let the rolls sit in a warm area of your kitchen until completely risen, about 3-5 hours.
  • Uncover the risen rolls, and drizzle ½ the olive oil evenly out over the rolls.
  • Using your fingertips or the end of your green spatula, press the dough down into the Tray. This should create little dimples in the 'punched down' dough. Do this evenly out over the entire surface.
  • Season the dough evenly with the remaining ingredients and brush dough and herbs with the other half olive oil.
  • Bake at 350° for 25 minutes, or until golden brown and cooked through.
  • Serve warm and enjoy!


NOTE: Use your FORTEEZ Square Mold and 9 rolls to make a smaller version. Experiment with toppings to make the Faux-caccia your own.