Sausage Stuffed Focaccia
2 hours 5 minutes
A pan of hot and fresh bread makes a perfect foundation for this Sausage Focaccia. Loaded up with confetti peppers and Italian sausage, you will almost think it’s pizza without sauce! I know it sounds crazy but delicious is just enough crazy that you will go for it!
1 Pkg- Italian Sausage
1 Yellow Pepper- Julienned
1 Green Pepper- Julienned
1 Red Pepper- Julienned
1 Onion- Julienned
1/2 Tomato- Small Dice
3 1/4 C Water, 120 Degrees
3 Pkg Active Dry Yeast
3 1/2 T Sugar
2 1/2 T Bread Flour or All Purpose Flour
1 T Garlic Salt
1 T Garlic Powder
1 T Onion Salt
1/2 C EVOO
1/2 C Grated Parmesan
2 T Farm House Veggie Blend
Grill or sear sausages until they reach an internal temperature of 160 degrees. Set aside to cool.
Sauté the peppers and onions over medium heat until softened. Set aside to cool.
Combine the yeast and sugar in the bowl of a6-quart mixer. Pour in the water and set the bowl in a warm place for the yeast to bloom. (10-15 minutes)
Add garlic salt, garlic powder, onion salt and flour. Place on the mixer with the dough hook.
Set speed to 1 and mix for 12 minutes.
Preheat oven to 325 degrees on the convection setting.
Increase speed to 2 and mix for 10 minutes. Dough should pull away from the sides when ready. It will feel a little tacky but will not stick to your hand.
Pour ½ extra virgin olive oil onto a ½ sheet tray and spread evenly.
Place the dough on the sheet tray and use your hands to spread to fit the tray.
Dimple the entire loaf with your fingers.
Place the loaf in a warm area to proof.
Once the loaf has doubled in size, top with ½ cup grated parmesan and 2 TB ground Farm House.
Cut the sausages in half lengthwise and distribute on top of the proofed bread.
Distribute the peppers, onions and tomatoes.
Place in the oven for 11 minutes.
Rotate and bake for an additional 11 minutes or until golden brown, and hollow sounding when tapped.
Allow to cool for 30 minutes before cutting.
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