- The cheese burnt on top.
- Smoked cheese browns sooner. If it browns too fast, cover with foil halfway through baking.
Rustic sausage and smoked cheese focaccia
The Hungarian countryside meets the Italian coast. The paprika fat rendering from the sausage permeates the dimples of the dough, replacing spiced oil, while the smoked cheese forms a crust on top.
Ingredients
500
g
Flour
300
ml
Water
25
g
Fresh yeast
150
g
Farmhouse sausage (sliced)
150
g
Smoked cheese (grated)
3
tbsp
Olive oil
1
tsp
Salt
Shopping List (0)
Equipment Needed
- Baking tray
Allergen Information
Cereals containing gluten
Milk
Instructions
1
✓
Knead the dough, prove for 1 hour.
Tip: Soft dough = airy focaccia.
2
✓
Press into tray, top with sausage and cheese.
Tip: Press the sausage slightly into the dough so it doesn't fall off.
3
✓
Bake at 220°C for 25 minutes.
Tip: The sausage fat confits the dough.
Recipe FAQ
Ingredients
- 500 g Flour
- 300 ml Water
- 25 g Fresh yeast
- 150 g Farmhouse sausage (sliced)
- 150 g Smoked cheese (grated)
- 3 tbsp Olive oil
- 1 tsp Salt