Well hello delicious lunch!
As you have gone through the Shelf Control course, we hope you have realised there are limitless ways to use the ingredients you are creating. We thought a few suggestions would be helpful though. Here is such a recipe. SO good.
We cheated a little by using purchased Italian sausages, but if you were super keen, go ahead and make the Spicy Skinless Sausages instead. This is a keeper, we are pretty sure you will agree!
If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest course, (FREE to Insiders) Shelf Control helps you sort out your pantry and fridge!
We have an amazing Lazy Sourdough Bakery course available to do at your own pace online.
Our delicious frosty course, The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Focaccia Dough Just the dough, ready to use Recipe
- 1-2 Italian spiced sausages per focaccia
- Extra Virgin Olive Oil (EVOO) as required BUY
- pink salt flakes to taste BUY
- 1 Batch Quickie Veggie Pickles of your choice, we used red onion and radishes Recipe
- fresh thyme to garnish BUY
Do
- 1
Prepare the focaccia dough as directed and until you are ready to cook it.
- 2
Preheat the oven to 200°C or hotter and lightly oil a deep 30cm x 20cm baking tray. I used cast iron to get the high temperature.
- 3
Divide the dough into 4 pieces and push into large rounds on the tray. Massage the oil into the surface of the dough, dimpling it with your fingers. Sprinkle with a few salt flakes.
- 4
Skin the sausages and crumble the meat onto the centre of each focaccia equally. Drizzle with EVOO, cover and allow to rest for a further 30 minutes.
- 5
Bake 20 minutes. Sausage should be fragrant and bread dark golden brown.
- 6
Serve with plenty of pickles of choice, garnish with fresh thyme and we think these would go really well with a cold beer. What are your thoughts?
This recipe can be seen if you sign up for the related course. Join the course to get access!
