Focaccia Pugliese Recipe
home-baked focaccia topped with tomato sauce rapini, sausage and mozzarella
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Ingredients
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Dough
Method
Preparation
- 1
Prepare the Dough
In a large bowl, combine warm water and yeast. Let it sit for about 5-10 minutes until frothy. Add the flour, sea salt, and olive oil. Mix until a dough forms.
- 2
Knead the Dough
Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
- 3
Prepare the Toppings
While the dough is rising, prepare the toppings. Blanch the chopped rapini in boiling water for 2 minutes, then drain and cool. Mix with cooked sausage, salt, pepper, and red pepper flakes.
- 4
Assemble the Focaccia
Preheat the oven to 425°F (220°C). Once the dough has risen, punch it down and spread it on a greased baking sheet. Press dimples into the surface. Spread the tomato sauce over the dough, then top with the rapini mixture and sprinkle with mozzarella.
- 5
Bake
Bake in the preheated oven for about 20-25 minutes until the edges are golden and the cheese is bubbly. Allow to cool slightly before slicing.
