Focaccia Hot Dog Buns2014-08-03
- Yield : 8
- Servings : 8
- Prep Time : 1:30 h
- Cook Time : 30m
- Ready In : 2:000 h
Focaccia is a type of flat bread, kinda like a thick, dense pizza. Many of us know it best as an option when we’re ordering paninis from a local sandwich shop, but focaccia makes an awesome, chewy, highly flavorful hot dog bun or roll. And it’s easy to make at home.
2 cups warm water (105 to 110 degrees F)
1 tablespoon sugar
2 packages active dry yeast
4 cups all-purpose flour, plus more for dusting
1 cup bread (high gluten) flour
1 1/2 tablespoons kosher salt
1 cup olive oil, plus more for brushing
2 tablespoons grated Parmesan
Place the warm water in the bowl of a stand mixer. Add the sugar then sprinkle the yeast over the water and let it bloom until bubbly, roughly 10 minutes.
In a separate mixing bowl, combine the all-purpose and bread flour together with the salt. Gradually add the flour mixture to the mixing bowl containing the bloomed yeast. Then add 1/2 cup of the olive oil. Using the dough hook attachment, mix the dough on medium until it becomes smooth and soft, about 8 to 10 minutes. The dough will be very loose.
Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.
Wipe out the mixer bowl that you used to mixed the dough in and then coat the bowl with 2 tablespoons of olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.
Oil a 9-by-13-inch baking sheet with the remaining 2 tablespoons of olive oil. Spread the dough on the baking sheet using your fingertips, then cut into eight equal stips about six inches long. Leave strips close together and almost touching.
Preheat the oven to 425 degree F and set a rack in the middle of the oven.
Using a pastry brush, oil the dough and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.
Bake the dough until golden brown, 35 to 40 minutes.
This recipe was inspired by the Joy of Cooking.