Did I think Italians would turn in their grave if I topped a focaccia with meat, cheese, and pickles? Absolutely yes. But did I think twice about making this? Absolutely not. And the crowd agrees… this is one of the best if not THE best focaccias I’ve ever made. Dare I say it even tops my semi-famous (between friends and family) potato sourdough focaccia. IYKYK.
Anyways, regardless of how you feel about topping a classic Italian with a classic American , you can if you wish just make the focaccia base and top it with more traditional flavors, such as rosemary and salt.
Total rise time: 14-16 hours. So plan ahead.
Servings: 16 abundant spices. Or 1 if you eat the whole pan (I won’t judge)
Ingredients (focaccia):
300g all-purpose flour
300g bread flour
14g salt
2 tsp instant yeast
1 tsp sugar
20g high-quality EVOO
535g lukewarm water
Extra EVOO for drizzling
Ingredients (toppings):
1 lb ground beef of choice
1 yellow onion, thinly sliced
1 cup grated cheese of choice (mozzarella, cheddar, Swiss, etc)
Pickles
Salt
Pepper
Cheeseburger sauce: 4 tbsp ketchup, 2 tbsp mayo, 2 tsp mustard, 1 tsp garlic powder, 2-3 tbsp water (for thinning)*
*whisk all ingredients together
Directions (focaccia):
In a large bowl combine your dry ingredients, then add your wet ingredients and mix by hand until you form a wet, shaggy dough. The wetter the dough the more fluffy it will be. Cover the bowl and let it rest for 5 minutes. Wet your hands and perform a set of 8 stretch and folds, turning the dough until you’ve gone 360 degrees around the bowl. Cover the bowl for 2 minutes and perform 2 more sets of 8 stretch and folds, each 2 minutes apart. That’s a total of 3 sets of 8 stretch and folds. Drizzle the focaccia with EVOO and flip it over in your bowl and drizzle with more EVOO. Cover the bowl with Saran Wrap or a lid and place in the fridge for at least 12 hours and up to 2 days. You can prepare your toppings during this time or during the second rise.
After your bulk rise, drizzle more EVOO in a 9x13 pan and flip your dough over into the pan, roughly shape it to fit your pan, and let it rest for 5 minutes. Drizzle some more EVOO and stretch the dough so that it forms to the pan. Let the dough rise uncovered in a warm spot for 2-4 hours until doubled in size and jiggly. Towards the end, preheat your oven to 450. Right before you’re ready to bake, drizzle the focaccia with more EVOO, dimple the dough with your fingers, and add your toppings. Don’t pop the bubbles. Transfer to the oven and bake for 25-30 minutes or until golden brown. Remove from the oven, let It rest for 5 minutes, then transfer to a wire rack.
Directions (toppings):
Caramelize your onion and brown your beef. Season beef with salt and pepper to taste. Discard excess fat. Top your focaccia dough with your onion, 1/2 cup cheese, beef, then your remaining 1/2 cup of cheese. Sprinkle with sea salt and bake as instructed. Once out of the oven and slightly cooled, top with pickles and cheeseburger sauce if using.
Recipe from cloudy kitchen
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