Focaccia Mista Recipe

Activate yeast

In a small bowl combine warm water (about 100–110°F / 38–43°C), sugar and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl whisk together flour and salt. Make a well in the center and pour in the foamy yeast mixture and 1/4 cup extra-virgin olive oil. Mix with a wooden spoon or dough scraper until a shaggy dough forms.

Knead or rest

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or use a stand mixer with dough hook on low for 4–5 minutes. Dough should be slightly tacky but not sticky. If too dry, add up to 1–2 tbs water; if too sticky, dust with a little flour.

First rise

Lightly oil a clean bowl with olive oil, place dough in bowl and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

Make garlic oil

Combine 1/4 cup extra-virgin olive oil, minced garlic, chopped rosemary (if using), coarse salt and black pepper in a small bowl. Let sit 10–15 minutes so garlic infuses the oil. Reserve a tablespoon of the oil for brushing the dough before toppings.

Prepare toppings

While dough rises, thinly slice red onion and tomatoes. If using fresh mozzarella, drain and pat dry; tear into small pieces. Remove sausage from casing if necessary and slice thinly, then cook slices in a skillet over medium heat for 3–4 minutes until browned and cooked through; drain on paper towel.

Shape dough

Once doubled, gently deflate the dough and transfer it to a well-oiled 13x18-inch (sheet pan) or a rimmed baking sheet. Gently stretch and press the dough with your fingers to fill the pan to about 1/2–3/4 inch thickness. If the dough resists, let rest 10 minutes and continue stretching.

Dimple and oil

Using your fingertips, press deep dimples all over the surface of the dough. Pour the reserved tablespoon of garlic oil and an additional 1–2 tbs olive oil over the dough, using your hands to spread it into the dimples. Sprinkle the coarse sea salt lightly across the surface.

Add toppings

Evenly distribute thinly sliced red onion and tomato over the dough. Scatter torn or sliced mozzarella across the top, placing pieces so cheese will melt evenly. Arrange cooked slices of salsiccia piccante across the focaccia, or use a combination of all toppings to taste. Drizzle a little more of the garlic oil mixture over exposed toppings if desired.

Final rise

Let the assembled focaccia rest uncovered at room temperature for 15–20 minutes while you preheat the oven to 450°F (230°C).

Bake

Bake in the preheated oven on the middle rack for 15–20 minutes, or until the crust is golden-brown and the cheese is melted and bubbly. Rotate pan halfway through baking for even color.

Finish

Remove from oven and immediately brush any exposed crust with a little additional olive oil if desired. Let cool in the pan 5 minutes, then transfer to a cutting board. Scatter fresh basil leaves if using and cut into rectangles or squares.