Chinese Sausage Focaccia Food

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!

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!

FOCACCIA

Steps:

• Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.
• Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.
• Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
• Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.