Zuni Cafés Focaccia Recipes

ZUNI CAFé'S FOCACCIA

Steps:

• In the mixing bowl of a stand mixer, combine water and yeast, stirring to dissolve. Add 3 tablespoons oil and rosemary. Add bread flour and mix, using dough hook, to make a stiff batter. Let sit at room temperature until bubbly and doubled in size, about 20 minutes.
• Add all-purpose flour and salt. Mix at low speed until dough comes together. Continue mixing for 10 minutes, until smooth.
• Remove dough hook and cover bowl with plastic wrap. Let dough rise until doubled, about 40 minutes. Punch down dough, remove from bowl and knead briefly on work surface. Dough should be soft and slightly sticky. Dust with about 2 tablespoons all-purpose flour, if necessary, for easier handling.
• Using a rolling pin, stretch the dough into a rectangle about 10 by 14 inches. Cover loosely with plastic wrap, and let relax for 10 minutes.
• Grease a 9-by-12-inch rimmed baking sheet with 1 tablespoon olive oil. Dust bottom of pan lightly with cornmeal.
• Transfer dough to baking sheet, and, using your hands, stretch it to the edges of the baking sheet. Dough will spring back: Let it rest again for a few minutes; it may take several attempts to fill entire baking sheet evenly.
• Cover stretched dough loosely with a damp kitchen towel (or use an inverted rimmed baking sheet), set in a somewhat-warm place, and let rise to top of baking sheet, or slightly higher, about 40 minutes.
• Heat oven to 400 degrees. Uncover and bake for 35 to 40 minutes, until nicely browned. Cool on a rack and cut into 4-inch squares. (The extra focaccia trimmings are delicious toasted.) Split squares horizontally and reheat before serving.

ZUNI CAFé'S HAMBURGER

Steps:

• Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
• Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
• Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
• If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
• To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.

FOCACCIA

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

EASIEST FOCACCIA RECIPE

Steps:

• In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
• Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
• Preheat oven to 475 degrees F (245 degrees C).
• Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
• Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

FOCACCIA

Steps:

• In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet). Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes. , If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.

ZUCCHINI FOCACCIA

Steps:

• Combine zucchini and salt in colander. Set aside for 30 minutes to drain. Squeeze out excess moisture.
• In food processor, combine zucchini, 3 1/4 cups flour, whole wheat flour and dill weed if using. Pulse to combine.
• In bowl, mix water and yeast, stir until foamy and dissolved. Stir in 3 tbsp olive oil.
• With processor running pour water mixture through feed tube and process until it forms a ball. Continue processing for 1 minute to knead dough. Remove dough to floured board and knead for 5 minutes, adding flour as needed.
• Place dough in oiled bowl and let rise for about 1 hour.
• Punch down dough and cut in half. Stretch dough to fit 2 oiled pizza pans. Dimple surface (press heavily in circular motion to make holes. Cover and let rest in warm place for about 30 minutes. The holes will slightly close on the bottom and leave dimples on top.
• Generously brush the top of one focaccia with oil so that it pools in the dimples. Sprinkle with kosher salt.
• Bake in 500 degree oven for 12 -15 minutes til top and bottom crusts are golden.
• Repeat with 2nd bread.