Taiwanese bakery buns are known for their wide range of fillings, and this sourdough focaccia, topped with sweet-salty sausage, caramelized corn, scallions, and signature Kewpie mayonnaise replicates a “fully loaded” bakery bun. Our thanks to blogger Joy Huang for sharing this recipe with us.
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To make the focaccia: Combine the starter and water in a medium bowl, stirring until thoroughly combined.
Add the flour and continue mixing until the dough is cohesive and no dry spots remain. Cover and let rest for 30 minutes.
Add the salt, using your wet hands to knead for a couple of minutes to incorporate the salt and start to build the dough's structure. Cover and let rest for 30 to 60 minutes.
To do a bowl fold: Use your wet hand to grab a section of dough from one side, lift it up, then press it down firmly into the middle. Repeat this eight to 12 times.
Lightly drizzle a bit of vegetable oil on top of the dough. Use your hands to spread the oil over the dough’s surface, including the edge where it touches the bowl.
Cover and let rest at room temperature until almost doubled in volume, anywhere from 4 to 6 hours depending on the strength of your starter and the warmth of your kitchen.
Transfer the dough to the refrigerator to rest overnight.
The next morning, generously grease a quarter-sheet pan or a 9” x 13” pan. Stretch the dough into the bottom of the pan and give the surface a light coating of oil.
Cover the pan and let the dough come to room temperature over the next 2 to 4 hours, stretching it out every 30 minutes or so to reach the edges and corners of the pan.
To top and bake the focaccia: If you have one, place a pizza stone or baking steel on the middle rack of your oven and preheat the oven to 450°F.
Once the focaccia has reached room temperature and started to become puffy, add your toppings. Gently spread sesame or chili oil over the dough’s surface, then scatter the sliced sausage, scallions, corn, and sesame seeds on top.
Use your fingers to press the toppings into the dough, then dimple it all over. Let it continue to proof while the oven finishes preheating.
Bake the focaccia for 15 to 20 minutes, until browned to your liking. Drizzle the Kewpie mayonnaise over the baked focaccia. Let cool slightly before slicing with a knife (or cutting with scissors) to serve.
Storage information: Refrigerate any leftover focaccia, well wrapped, for up to two days. Rewarm by microwaving briefly or heating in a toaster oven set at 200°F until warmed through.
Tips from our Bakers
Using a quarter-sheet pan (rather than 9” x 13” pan) will give you a lighter, higher-rising focaccia, due to the oven’s heat being able to reach the focaccia’s edges more easily.
Kewpie mayonnaise is “eggy,” with strong umami flavor. If you’d prefer its flavor to be less prominent, drizzle it atop the focaccia before baking rather than after.
Some of the ingredients in this recipe may be hard to find. Look for them at specialty food stores, co-ops, or online retailers like these: Kewpie mayonnaise and Chinese sausage or lap cheong.
