Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Focaccia fatta in casa con salsiccia e patate

Homemade Focaccia with Sausage and Potatoes

Name: Homemade Focaccia with Sausage and Potatoes
Ingredients: 2 cups plus 2 tablespoons all-purpose flour (about 240 grams); 1 cup minus 1 tablespoon water (about 230 grams); 2 teaspoons salt (about 10 grams); 3/4 teaspoon sugar; 2 generous tablespoons extra virgin olive oil; 1 packet instant yeast for savory baking; 1 large potato; 9 ounces sausage (about 250 grams); Extra virgin olive oil, salt, and pepper; A few sprigs of rosemary; 1 garlic clove; A few cubes of mozzarella or mild cheese

Michelle🍁🌻 @fioccodisale

La Spezia

This is a recipe for homemade focaccia that requires almost no rising time. If you don't have much time but want a focaccia that's soft in the center and crispy on the edges, this is the right recipe. I topped mine with sausage, potatoes, and a few cubes of cheese. I like bold flavors, but you can top it however you like.

Michelle🍁🌻 @fioccodisale

Saved

Ingredients

2 cupsplus 2 tablespoons all-purpose flour (about 240 grams)
1 cupminus 1 tablespoon water (about 230 grams)
2 teaspoonssalt (about 10 grams)
3/4 teaspoonsugar
2generous tablespoons extra virgin olive oil
1 packetinstant yeast for savory baking
1large potato
9 ouncessausage (about 250 grams)
Extra virgin olive oil, salt, and pepper
A fewsprigs of rosemary
1garlic clove
A fewcubes of mozzarella or mild cheese

Saved

Steps

1

Pour the flour into a mixing bowl and add the olive oil, sugar, salt, and water. Mix with a fork. Sift in the instant yeast and mix again. Transfer the dough to a lightly floured surface and knead briefly until you form a soft, elastic ball.
2

Wrap the dough in plastic wrap and let it rest for 10 minutes.
3

Grease a baking pan with olive oil. After 10 minutes, place the dough ball in the pan and press it out with your fingers, stretching it so it covers the base of the pan. Brush the surface with about 2 tablespoons (30 ml) of water mixed with 1/2 teaspoon (3 grams) of salt. Place the pan in the oven with the light on and let it rest for another 10-15 minutes.
4

Meanwhile, peel the potato and slice it very thin. Rinse the slices well with plenty of water and pat them dry.
5

In a small bowl, toss the potato slices with chopped garlic, olive oil, salt, and pepper. Mix with your hands to coat all the slices evenly. Set aside.
6

Take the pan with the dough, crumble the sausage (with casing removed) over the top, add the potato slices, a few rosemary leaves, and a drizzle of olive oil.
7

Bake in a preheated oven at 365°F (185°C) for about 30-35 minutes, depending on your oven. When the potatoes are cooked, remove from the oven and sprinkle with a few cubes of mozzarella or mild cheese. Return to the oven and finish baking. The potatoes should be lightly crisped, the sausage browned, the focaccia edges golden and crunchy, and the center soft. Enjoy!