Zuni Cafés Focaccia Recipes

ZUNI CAFé'S FOCACCIA

Steps:

• In the mixing bowl of a stand mixer, combine water and yeast, stirring to dissolve. Add 3 tablespoons oil and rosemary. Add bread flour and mix, using dough hook, to make a stiff batter. Let sit at room temperature until bubbly and doubled in size, about 20 minutes.
• Add all-purpose flour and salt. Mix at low speed until dough comes together. Continue mixing for 10 minutes, until smooth.
• Remove dough hook and cover bowl with plastic wrap. Let dough rise until doubled, about 40 minutes. Punch down dough, remove from bowl and knead briefly on work surface. Dough should be soft and slightly sticky. Dust with about 2 tablespoons all-purpose flour, if necessary, for easier handling.
• Using a rolling pin, stretch the dough into a rectangle about 10 by 14 inches. Cover loosely with plastic wrap, and let relax for 10 minutes.
• Grease a 9-by-12-inch rimmed baking sheet with 1 tablespoon olive oil. Dust bottom of pan lightly with cornmeal.
• Transfer dough to baking sheet, and, using your hands, stretch it to the edges of the baking sheet. Dough will spring back: Let it rest again for a few minutes; it may take several attempts to fill entire baking sheet evenly.
• Cover stretched dough loosely with a damp kitchen towel (or use an inverted rimmed baking sheet), set in a somewhat-warm place, and let rise to top of baking sheet, or slightly higher, about 40 minutes.
• Heat oven to 400 degrees. Uncover and bake for 35 to 40 minutes, until nicely browned. Cool on a rack and cut into 4-inch squares. (The extra focaccia trimmings are delicious toasted.) Split squares horizontally and reheat before serving.

ZUNI CAFé'S HAMBURGER

Steps:

• Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
• Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
• Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
• If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
• To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.