Sausage, mozzarella & Tenderstem focaccia

Name: Sausage, mozzarella & Tenderstem focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 400 g strong white bread flour; 4 g instant yeast; 9 g salt; 4 tbsp olive oil, plus more for drizzling

This is like a really great version of a toad in the hole, with crispy, pillowy focaccia instead of Yorkshire pudding batter. Serve it with salad for dinner, or sliced into thin pieces to have with drinks or as part of a buffet.

0 out of 5 stars(0) Rate this recipe

Serves4
CourseAccompaniment
Prepare20 mins
Cook25 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

For the dough

400g strong white bread flour
4g instant yeast
9g salt
4 tbsp olive oil, plus more for drizzling

For the topping

4 No.1 British Free Range Pork Sausages
2 tsp fennel seeds
1 large pinch dried chilli flakes, plus extra to serve
1 unwaxed lemon, zest
200g pack Tenderstem Broccoli Spears, cut into thirds
125g ball No.1 Mozzarella di Bufala, drained and at room temperature

To make the dough, put the flour, yeast and salt into a mixing bowl and stir to combine. Pour in 320ml warm water (you can also weigh this – it’s 320g) and use your hands to mix it to a ragged dough. When there are no visibly dry patches of flour, stop mixing. Scrape the excess dough from your hands back into the bowl, cover with a tea towel and rest for 30 minutes.
Wet your hand well, and slide it under the dough at one side. Pull about a quarter of the dough up as far as it will comfortably stretch, then drop it on top of itself. Repeat 3 more times for each corner of the dough, cover and rest for 30 minutes more, then repeat the stretches. It should stretch more the second time and feel more wobbly and full of air.
After the second set of stretches, leave the dough to rise for 1 hour until bubbly, soft and wobbly when you jiggle the bowl a little. Using baking parchment, line a rectangular roasting or cake tin measuring about 22x32x6cm. Pour in 4 tbsp oil and spread over the bottom and sides. Wet your hands, lift the dough out of the bowl and into the tin, then drizzle a little more oil over it, then gently stretch and press so it covers the base of the tin. It can look messy – don’t worry! Leave to prove for 30 minutes somewhere warm, until puffed up.
Preheat the oven to 250ºC, gas mark 9. Put the sausages into a mixing bowl with the fennel, chilli and lemon zest and stir well to combine, taking care not to squash the meat together too much.
Once the dough has proved, press the middle down with your fingertips, leaving a 1cm border around the edge. Scatter half the sausages over the indented area. Add the Tenderstem on top, then the remaining sausages (it will feel like a lot of topping, but it’s fine) and drizzle with a little more oil.
Bake for 20-25 minutes, until the bread is golden, risen and crisp at the edges, and the broccoli and sausages are caramelised and blackened. The sausages should have no pink meat and juices that run clear. Leave to cool for at least 10 minutes, then tear over the mozzarella, drizzle with a little extra virgin oil and scatter with extra chilli flakes.

Typical values per serving when made using specific products in recipe