Brioche Brownie Focaccia – Superior Brioche

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

Patent Flour100 lb.
Superior Brioche30 lb.
Water (1st Stage)50 lb.
Water (2nd Stage)±12 lb.
Soleil3 lb.
Gold Dry Yeast± 3 lb.
Total±198 lb.
Chocolate Brownie Mix10 lb.
Hot Water (100°F)±2 lb., 6 oz.
Total±12 lb., 6 oz.


Creative reimagination of classic focaccia. Made with tender and sweet brioche dough, dimpled with decadent brownie batter and topped with salted pistachios.


  1. Mix 2 minutes in Low; 8 Minutes in High
  2. Slowly add the 2nd stage water, and continue mixing dough until the dough is fully developed
  3. Apply liberally with oil and rest dough for 10 minutes
  4. Divide dough and stretch to 1/4 sheet pans
  5. Proof dough for 30 – 40 minutes
  6. While dough is proofing, prepare brownie batter with mixing paddle. Desired batter temperature 68°F – 74°F
  7. With a piping bag, deposit brownie batter into brioche focaccia dough
  8. Sprinkle with crushed pistachios and bake at 375°F for 20 minutes

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