I know that this may seem a bit outlandish to a few of you, but I implore you to try this focciacia recipe just once and then tell me you wish you could have one every time you eat a hamburger. No seriously. These are just that good. So deliciously distracting that my photography suffered on this post.
Bistro Focciacia Hamburger Buns
Note: There are a few specialty items you will want to have handy before you start this project: 1 stand mixer fitted with a dough hook, parchment paper or cooking spray, and a thermometer. While you can certainly do the necessary mixing without a stand mixer, having one saves quite a bit of time. And depending upon how versed you are with checking heat temperatures on liquids, an inexpensive thermometer from the supermarket can take away all of the guess work.
Bistro Focciacia Hamburger Buns Ingredients
2 1/4 cups 2% milk
1/2 oz instant dry yeast (2 Fleischmann’s Yeast packets or 1 1/2 TBS)
1/4 cup olive oil
5 1/3 cups flour
4 tsps kosher or sea salt
Note: You may want to also plan on french fries or my other favorite – parsnip fries. If veggie burgers suit your palate then I HIGHLY recommend these Black Bean Burgers. Two of my favorite recipes which could only be made more amazing by homemade bread.
Bistro Focciacia Hamburger Buns Directions
Coat two baking sheets with either parchment paper or baking spray. Set aside.
In a medium size pot, warm milk to approximately 100-110 degrees Fahrenheit. (Temperature is slightly warmer than body temperature.) Pour warmed milk into the bowl of the stand mixer, sprinkle the yeast over the milk. Add olive oil and whisk to dissolve the yeast. Add flour and salt. On low speed, mix the flour until it is incorporated. Scrape down the sides of the bowl to ensure that all of the flour is incorporated. Increase the mixer speed to medium, for approximately 2 minutes, allowing the dough to come together well.
Preheat oven to 425 degrees. Place the dough in an oiled bowl. Cover the bowl with a towel and place in a warm place to rise until the size of the dough is almost doubled. After approximately 30 minutes, press on the dough gently with a finger. The dough should spring back slightly.
Divide dough into 12 equal portions and shape each portion into a ball. Arrange six balls per baking sheet. Brush lightly with olive oil and allow to set for another 20 minutes. Grease the palm of your hand with oil and gently flatten each ball until the top is somewhat flattened and resembles a bun.
Bake for 10-12 minutes or until the buns are a golden brown. If cooking both pans at the same time, for even browning it may be necessary to rotate the pans half way through the cooking time. Allow to cool completely before slicing. Toast lightly on a BBQ grill or in a toaster.
Note: If not using right away, wrap buns individually and freeze.
Aioli
Aioli Ingredients
1 tsp garlic, minced
1 tsp salt
1 tsp egg yolk
1/4 cup extra virgin olive oil
1/4 cup mayonnaise
Aioli Directions
Smash garlic on a cutting board with the side of a large knife, smear it around with a knife. Salt slightly. In a small bowl, add garlic paste, egg yolk and whisk together until smooth. Slowly drizzle the olive oil into the bowl whisking continuously. Then add the mayonnaise and continue to mix until incorporated. Refrigerate until ready to use.
Hamburger Patties
Hamburger Ingredients
3 plus hamburger or ground chuck (70% lean)
1/2 TBS pepper
1 TBS garlic salt
1 TBS Italian Seasoning
1 TBS Worcestershire sauce
Garnishes (optional)
red onions, thick cut and grilled
cheese, sliced (your favorite variety)
tomatoes, thick sliced
lettuce
aioli
Hamburger Directions
To grill onions, season with salt, pepper and olive oil. Grill in a pan, stirring regularly.
Spread the hamburger meat out into a shallow pan and sprinkle with seasonings: salt, pepper, Italian Seasoning, Worcestershire sauce. Mix well and then divide into 6 portions. Shape into balls and then flatten to desired thickness. If not cooking right away, refrigerate until ready to use.
To cook, place the burgers on the grill over direct heat. Cook about 3-4 minutes per side, turning once. Do not press down on the burgers with the spatula during cooking – this only squeezes out the juices, encourages flame-ups and dries out the burger.
Check doneness by peeking inside a patty with a spatula.
To assemble, cut the buns in half and lightly toast. Smear with aioli and top with grilled burgers. Add garnishes.