DUCK FAT FOCACCIA BUNS

These duck fat focaccia buns are made with bread flour, yeast, water, and rendered duck fat, then proofed, flattened, and baked until golden. They work well as sandwich buns, burger buns, or soft rolls with a little more flavor than standard bread.

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Servings:

Prep Time: 2 55

Cook Time: 30

Course: bread

Cuisine: Italian

Equipment

Silicone Baking Mat
Dough Scraper

Ingredients

▢ 18 fluid ounces water, lukewarm
▢ 14 grams instant yeast
▢ 2 fluid ounces rendered duck fat, melted
▢ 794 grams bread flour
▢ 14 grams fine kosher or sea salt
▢ cornmeal (as needed for dusting)

Instructions

Line two half size baking sheets with parchment paper or baking silicone inserts. Lightly dust both with corm meat.
In the bowl of a stand mixer, add the lukewarm water, yeast and melted duck fat. Mix with a dough hook until the yeast is dissolved. Add the flour and the salt. Mix on medium low speed for 10 minutes or until the dough is smooth and elastic. It will still b sticky at this point.
Remove the dough and lightly coat the inside of the bowl with olive oil. Place the dough back in the bowl and cover with plastic wrap. Let the dough ferment at room temperature for 1 hours and 15 minutes.
Remove the plastic wrap and push the dough down to release the air. For larger bread cut into 5 equal pieces (10oz each) or for burger bun size, cut the dough into 10 equal size pieces (5oz each).
Roll the portions of dough in round balls. Set the dough rounds onto the prepared baking pans and let them proof at room temperature for 1 hour.
Pre-heat your oven to 425 degrees F. Press down the dough balls to flatten. Stretch them out slightly (around an inch). Brush the dough with duck fat or olive oil. Let the dough proof for 30 minutes.
Bake in the 425 degree F pre-heated oven for 30 minutes.

NOTES

Use bread flour here. This dough is built for bread flour, which gives the buns better chew and structure than all-purpose flour.
Mix until smooth and elastic. Knead with the dough hook for about 10 minutes on medium-low until the dough is smooth and elastic, but expect it to stay a little sticky.
Give it the full first rise. Let the dough ferment at room temperature for 1 hour and 15 minutes before dividing it so it has enough strength and air in it.
Portion by final use. Cut it into 5 pieces for larger sandwich rolls or 10 pieces for burger bun size. The post lists those as roughly 10-ounce or 5-ounce portions.
Proof the shaped rounds again. After rolling the dough into balls, let them proof on the prepared pans for 1 hour before flattening them.
Flatten before the last proof. Press the dough rounds down and stretch them slightly to about 1 inch thick, then brush with duck fat or olive oil and let them proof 30 minutes more before baking.
Dust the pans well. Line the pans with parchment or silicone mats and dust them with cornmeal so the buns release more easily after baking.
Bake at 425 F. Bake in a fully preheated 425 F oven for about 30 minutes.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Bread, Comfort food