Milk Bars Chinese Sausage Focaccia Recipes

MILK BAR'S CHINESE SAUSAGE FOCACCIA

Steps:

• In a stand mixer, stir together the flour, salt and yeast using the dough hook like a spoon. No need to turn the mixer on yet.
• By hand, while using the dough hook, slowly add the water util the mixture has come together in a shaggy mess. Now attach the dough hook to the machine and let the machine mix the dough on the lowest speed for three minutes. The ball should come together and become smoother. I did need to add a bit more water as Denver is so dry. If you need to add more water do it 1 T at a time.
• Knead for 4 more minutes on the lowest speed. You want the dough to look like a ball that is wet. However it should bounce back when pressed gently with your index finger.
• Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes. HOWEVER: I let it rise overnight in the fridge, well covered. I removed it in the morning and brought it back to room temperature. How long this takes depends on how warm your home is. You can always preheat your oven to warm. Turn it off. Put the bowl of covered cold dough in the oven and keep the oven door propped open. This makes it rise quite nicely. (You can keep it in the fridge for up to 3 days.)
• Using a sharp knife, cut each Chinese sausage lengthwise. Then cut each half into 12 pieces, creating 24 half moons from each sausage.
• Combine oil, toban djan, sausage and sliced garlic in a saucepan and cook over medium low heat for 15 minutes. The oil will turn a deep red color, the sausages will darken in color and the garlic will become translucent. Strain the oil through a fine mesh sieve into a measuring cup, reserving it for later. Set the sausage mixture aside.
• Punch down and flatten the dough on a smooth dry countertop. Stretch the dough out gently by hand until it is slightly longer and wider than a 13 x 9 pan.
• Now spread half of the sausage mixture down the center third of the dough. Fold the right third of dough over it. Spread the remaining sausage mixture on top of that and then fold the left half of the dough over that.
• Gently lift the dough at both ends and transfer to a rimmed baking sheet. You can press this a bit gently if you need to modify its shape. It probably will not turn out perfect. Cover loosely with plastic wrap and allow to rise at room temperature until doubled in size, about 45 minutes. (I let this go almost double that and it was fine.)
• Heat oven to 400. Once the dough has doubled in size, lightly brush with a bit of the reserved oil. I then sprinkled with sesame seeds, but this is optional. Pour a little bit of oil around the edges of the dough (NOT ON THE DOUGH) on the pan around the dough. (The oil will seep under the dough and create a nice crispy crust.)
• Bake for about 15 minutes. The dough will not look golden brown but it should look done. If not bake a few minutes longer.
• Let totally cool to room temperature before serving. It will be gummy if you slice it while it is hot. This easily slices into 12 good sized slices. It is best served the same day but can be reheated in a toaster oven and kept for almost a week if wrapped well. Not that I think it will last that long!
• Serve with the remaining oil for dipping. I still have some oil and plan on using it for a stir fry! So good!

THE BEST FOCACCIA

Steps:

• For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
• Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
• For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
• Meanwhile, preheat the oven to 450 degrees F.
• Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

CLASSIC FOCACCIA

Steps:

• In a large bowl, whisk together the flour, kosher salt and yeast. Add the warm water to the flour mixture and stir until all the flour is incorporated and a sticky dough forms. (Expect a very wet dough; no kneading required.) Pour 2 tablespoons oil into a medium bowl. Transfer the dough to the bowl, turn to coat, and cover tightly with a lid or plastic wrap. Place in the refrigerator to rest for at least 24 hours or for up to 2 days.
• When you're ready to bake, brush the inside of a 9-by-13-inch baking sheet with oil. Remove the dough from the refrigerator and transfer to the prepared pan. Using your hands, spread the dough out as much as possible, adding oil to the dough if needed to keep it from sticking. (Don't worry if the dough doesn't yet cover the full pan; it will once it relaxes and rises.) Place the dough in a warm place and let rise until about doubled in bulk. The rising time will vary considerably depending on the season. (In the summer, it may take only 20 minutes for the dough to warm up and rise; in the winter, it can take 1 hour or more.) When the dough is ready, it should be room temperature, spread out on the sheet and fluffy.
• Heat the oven to 450 degrees. Using your palms, pat down the focaccia to an even thickness of about 1 inch, then, using your fingertips, dimple the entire dough. Drizzle it with the remaining 2 tablespoons olive oil. Sprinkle the entire surface of the focaccia evenly with the sea salt and herbs, if using.
• Bake, rotating once front to back, until the top is uniformly golden brown, 20 to 25 minutes. Transfer the focaccia on the baking sheet to a wire rack to cool, then slide out of the pan. Enjoy it hot. (Focaccia deteriorates in quality after the first day. If there is some left over, wrap it tightly in plastic and store at room temperature for another day. Day-old focaccia is delicious in soup.)

CHINESE SAUSAGE FOCACCIA

Steps:

• With a sharp knife, cut each Chinese sausage link lengthwise in half. Then slice each half into 12 half-moons. Cut the garlic cloves into thin slices on a bias-the thinner you can get them, the better.
• Combine the oil, toban djan, sausage, and garlic in a saucepan and cook over medium-low heat for 15 minutes; the oil will turn a deep red color, the Chinese sausage will darken, and the garlic will become translucent. Strain the oil through a fine-mesh sieve into a bowl, saving it for later. Set the sausage aside.
• Punch down and flatten the dough on a smooth, dry countertop. Stretch the dough out gently by hand until it is slightly longer and wider than a quarter sheet pan.
• Visualize dividing your dough lengthwise in thirds. Spread half of the sausage and garlic down the center third of the dough. Fold the right third of dough over it. Cover that layer with the remaining sausage-garlic filling, then fold the left third of dough over.
• Gently lift the dough at both ends and transfer to the baking pan. Cover loosely with plastic and allow it to rise at room temperature until doubled in size, about 45 minutes.
• Heat the oven to 375°F.
• Once the dough has doubled in size and has filled every bit of the baking pan, use your fingers to gently dimple the top of the dough to make small indentations. Pour the spicy garlic oil around, not on top of, the dough.
• Bake for 15 minutes, or until the focaccia is golden brown.
• Let the focaccia cool to room temperature in the pan before serving. If you attempt to cut into it while it is still hot or warm, it will seem gummy and underbaked.
• Slice the focaccia into 6 pieces and serve at room temperature, or toast by flashing in a warm oven. The focaccia will remain delicious, wrapped well in plastic, for up to 3 days.
• Feel free to substitute a mixture of shiro miso and a squirt or two of your favorite hot sauce for the toban djan (a Sichuan chile bean sauce). If both Chinese sausage and toban djan freak you out, you can substitute your favorite pepperoni and fresh or dried Italian seasonings in their place.