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.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
Total Time 40 mins
🍽️ Servings 8 servings
🔥 Calories 1400 kcal
🌍 Cuisine Italian-Hungarian fusion

Ingredients

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

The cheese burnt on top.
Smoked cheese browns sooner. If it browns too fast, cover with foil halfway through baking.

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