Superiority Burger focaccia Recipe

[ptix]

Would anyone know the recipe used by Rick Easton for the Superiority Burger restaurant focaccia ?

[Ogwoodfire]

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. Here’s 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.

Here’s a couple pics to see what it looks like.

Jay
Jay’s Artisan

[scott r]

Thats beautiful Jay.  Thanks for posting the recipe!  What does the semolina bring to the table.

[Ogwoodfire]

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.

[ptix]

  Thanks for sharing - it certainly looks like his and I believe I read he is using semolina, can't wait to try it out.

[killerasp]

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.

[bigMoose]

Jay, thanks for posting the recipe!  80% or so on the hydration?

[Ogwoodfire]

I would guess somewhere around 80%. I’m
Back on a focaccia kick although I have been using sourdough and fresh milled grains perhaps I’ll make an attempt with lots of semolina.