Sausage Focaccia with Pickles

Makes 4 individual focaccias Prep Time 2 hours   Cook Time 20 minutes   Rated:


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Shelf Control

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!

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Prepare the focaccia dough as directed and until you are ready to cook it.


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.


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.


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.


Bake 20 minutes. Sausage should be fragrant and bread dark golden brown.


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?

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