Hawaiian Roll Sourdough Focaccia
Inspired by one of my favorite appetizers, ham and cheese hawaiian sliders, this hawaiian roll sourdough focaccia is a delicious blend of sweet and savory.
Servings: 12 servings
Ingredients
Hawaiian Roll Sourdough Focaccia
- 177 grams canned pineapple juice, warm ¾ cup
- 120 grams milk, warm ½ cup
- 100 grams water, warm ⅓ cup + 1 Tablespoon
- 150 grams active sourdough starter ½ cup + 2 Tablespoons
- 5 grams vanilla extract 1 teaspoon
- 1 gram ginger powder ½ teaspoon
- 10 grams salt 1 ½ teaspoon
- 500 grams bread flour 3 ⅔ cups
- 50 grams brown sugar ¼ cup
Savory Sauce
- 5 grams worcestershire sauce 1 teaspoon
- 9 grams poppy seeds 1 Tablespoon
- 15 grams dijon mustard 1 Tablespoon
- 2 grams onion powder 1 teaspoon
- 57 grams butter, melted 4 Tablespoons butter, melted
Toppings
- 57 grams butter, melted 4 Tablespoons
- 224 grams diced ham 1 cup
- 170 grams swiss cheese 1 ½ cup
Instructions
- Warm the pineapple juice, water and milk. It should be warm, but not too hot to the touch. Mix all the ingredients for the dough together in a large mixing bowl till a shaggy dough is formed. Let sit in a warm spot covered for about an hour. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out. 177 grams canned pineapple juice, warm, 120 grams milk, warm, 100 grams water, warm150 grams active sourdough starter, 5 grams vanilla extract, 1 gram ginger powder, 10 grams salt, 500 grams bread flour, 50 grams brown sugar
- Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
- Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. At 75°F this took 5 hours from the time the dough was mixed. But this could take less or more time depending on the temperature of your house.
- Melt 4 Tablespoons of butter in a 9x13 baking dish or cast iron skillet and then place the dough in the pan. Flip once to coat both sides. Cover and let sit on the countertop or warm spot until doubles in size and is puffy for the second proof. This took another 2 hours at 75°F.57 grams butter, melted
- Right before it is ready, make the sauce. In a small bowl, add all of the sauce ingredients and whisk to combine.5 grams worcestershire sauce, 9 grams poppy seeds, 15 grams dijon mustard, 2 grams onion powder, 57 grams butter, melted
- When the dough has doubled in size, pour the sauce mixture over the dough. Brush the mixture so it coats all of the dough. Then sprinkle the top with diced ham and swiss cheese. Dimple the dough with your fingers and bake at 425°F F for 25-30 mins. Let cool on a cooling rack and enjoy!224 grams diced ham, 170 grams swiss cheese
Notes
Do not bake the dough until it is puffy and doubled in size, filling most of the pan.
Do not use fresh pineapple juice, the dough will not come together.
Nutrition
Serving: 1slice | Calories: 342kcal | Carbohydrates: 40g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 45mg | Sodium: 680mg | Potassium: 108mg | Fiber: 1g | Sugar: 7g | Vitamin A: 374IU | Vitamin C: 2mg | Calcium: 166mg | Iron: 1mg
