sausage focaccia

Sausage and Caramelised Onion Focaccia Recipe

Dom from Belleau Kitchen used some of our finest sausages to create this mouth watering recipe which can be found on his blog  Belleau Kitchen / (date 20th August 2014)

Thanks for sharing Dom so without further ado and in the words of the man himself here is the recipe:

makes 2 focaccia loaves in two 30cm x 20cm baking trays
for the focaccia
  • 800g strong white bread flour
  • 650 ml water
  • 2 teaspoons easy bake yeast
  • 2 teaspoons salt
  • plenty of extra virgin olive oil
  • 2 or 3 large sprigs of rosemary
  • plenty of sea salt or kosher salt flakes
  • 2 caramelised onion sausages (or other quality or veggie sausages) of your choice – thinly sliced
for the caramelised onions
  • 3 large white onions – halved and thinly sliced
  • olive oil
  • butter
  • seasoning and fresh rosemary
  • start with the onions… heat the oil and a generous amount of butter in a pan, then turn down the heat to a low-medium, add the onions, stir and let them gently caramelise for at least 30 minutes. Stir regularly so they don’t catch and season half way through with salt and pepper and some rosemary… you don’t want them completely golden, more a pale gold as they will go darker in the oven – set aside

    I have a step by step photo guide to the low-knead method here but it’s not too hard to follow with these notes:

    place the flour, yeast and salt into a very large ceramic bowl and then pour over the water and bring it all together with a rubber spatula until you have a sticky mess – clean the spatula as you’ll need it again shortly, then cover the bowl with a tea towel and set aside for 10 minutes

    drizzle a generous amount of oil onto your work surface and spread it around with your hand, then with the oiled hand remove the dough from the bowl and place it onto the oiled surface, use the spatula to scrape out the bowl. Take some oil and drizzle into the bowl and wipe around the inside of the bowl. Now knead the dough 8 times then place back into the bowl, cover with a tea towel.

    repeat this twice more then cover the bowl in cling film and set aside for an hour or until the dough has doubled in size

    oil your surface one final time and remove the dough from the bowl and punch it down, fold it over itself and punch down again, turn one quarter, fold and punch, repeat twice more and set aside

    sprinkle some olive oil into both baking trays and spread around with your hands, now cut the dough in half and place each half into one of the baking trays and push it out to the edges… it won’t fully cooperate but play with it quite freely and it will stretch, then set aside for 30 mins and during this time it will fill the trays and rise a little

    oil your finger and push regular indents into the dough, and spread each focaccia with the onions, then the slices of sausages – I then drizzled the veggie version with a little more olive oil before it went into the oven

    bake on 190C for 20 mins or until it starts to turn golden then remove from the oven and generously drizzle the top of each focaccia with more olive oil and then sprinkle with salt… you can be as generous as you like here, I like it very salty but the viking was not so keen

    set aside to cool for a few moments before tearing apart with you teeth

    Follow Belleau Kitchen:

Posted in Recipes, Sausages, Sausages Recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *