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Author Topic: Superiority Burger focaccia Recipe  (Read 1271 times)

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Offline ptix

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Superiority Burger focaccia Recipe
« on: August 10, 2020, 11:19:48 PM »
Would anyone know the recipe used by Rick Easton for the Superiority Burger restaurant focaccia ?
« Last Edit: August 11, 2020, 02:03:07 PM by ptix »

Offline Ogwoodfire

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Re: Superiority Burger focaccia Recipe
« Reply #1 on: August 12, 2020, 09:03:08 AM »
I have never had the superiority focaccia but am a big fan of the restaurant itself as a vegetarian. We have been making a focaccia at my place for a few years now that reminds me much of what I see there. Hereís our typical formula.

90% KABF
10% Semolina (sometimes 15%)
2.5 % EVOO
2.5 % Salt
.1-.12% CY
48 hour CF 4-5 RT in balls
We do not stretch the pizza like pizza in Teglia. We oil the pan and placed the ball in the pan to start relaxing for 4-5 hours before gently pressing the ball into basically an oval while creating divots.

Hereís a couple pics to see what it looks like.

Jay
Jayís Artisan

Online scott r

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Re: Superiority Burger focaccia Recipe
« Reply #2 on: August 12, 2020, 09:06:31 AM »
Thats beautiful Jay.  Thanks for posting the recipe!  What does the semolina bring to the table.

Offline Ogwoodfire

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Re: Superiority Burger focaccia Recipe
« Reply #3 on: August 12, 2020, 09:48:07 AM »
Softer interior, better absorption. We sometimes use some local wheat as well. We always bake the pizzas on the well done side around 550F. That being said  I have no idea what the superiority burger/ bread and salt recipe is. We also have a version of this recipe that can be done in 28-30 hours with an similar workflow by using 18/20 g fresh yeast per kg flour.

Offline ptix

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Re: Superiority Burger focaccia Recipe
« Reply #4 on: August 13, 2020, 08:00:21 PM »
  Thanks for sharing - it certainly looks like his and I believe I read he is using semolina, can't wait to try it out.

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Offline killerasp

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Re: Superiority Burger focaccia Recipe
« Reply #5 on: February 24, 2021, 09:19:00 PM »
in case anyone is wondering: https://www.tastecooking.com/brooks-headley-moving-focaccia/

he hints at 75% semolina and lots of EVOO.

More in the article.

Offline bigMoose

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Re: Superiority Burger focaccia Recipe
« Reply #6 on: March 17, 2021, 09:52:59 AM »
Jay, thanks for posting the recipe!  80% or so on the hydration?
All the best, Dave

Offline Ogwoodfire

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Re: Superiority Burger focaccia Recipe
« Reply #7 on: April 20, 2021, 10:13:46 AM »
I would guess somewhere around 80%. Iím
Back on a focaccia kick although I have been using sourdough and fresh milled grains perhaps Iíll make an attempt with lots of semolina.

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