Superior Brioche – Item #60056 – Pack Size 50 lb. Bag
Chocolate Brownie Mix – Item #50073- Pack Size 50 lb. Bag
Soleil – Item #30121 – Pack Size 50 lb. Bag
Brioche Brownie Focaccia – Superior Brioche
| Ingredient | lb. |
|---|---|
| Patent Flour | 100 lb. |
| Superior Brioche | 30 lb. |
| Water (1st Stage) | 50 lb. |
| Water (2nd Stage) | ±12 lb. |
| Soleil | 3 lb. |
| Gold Dry Yeast | ± 3 lb. |
| Total | ±198 lb. |
| Ingredient | lb. |
|---|---|
| Chocolate Brownie Mix | 10 lb. |
| Hot Water (100°F) | ±2 lb., 6 oz. |
| Total | ±12 lb., 6 oz. |
Procedure
Creative reimagination of classic focaccia. Made with tender and sweet brioche dough, dimpled with decadent brownie batter and topped with salted pistachios.
Directions:
- Mix 2 minutes in Low; 8 Minutes in High
- Slowly add the 2nd stage water, and continue mixing dough until the dough is fully developed
- Apply liberally with oil and rest dough for 10 minutes
- Divide dough and stretch to 1/4 sheet pans
- Proof dough for 30 – 40 minutes
- While dough is proofing, prepare brownie batter with mixing paddle. Desired batter temperature 68°F – 74°F
- With a piping bag, deposit brownie batter into brioche focaccia dough
- Sprinkle with crushed pistachios and bake at 375°F for 20 minutes
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