Focaccia Pugliese Recipe
home-baked focaccia topped with tomato sauce rapini, sausage and mozzarella
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Ingredients
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Focaccia Dough
Method
Preparation
- 1
Prepare the Dough
In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy.
- 2
Add in the all-purpose flour, salt, and olive oil. Mix until a dough forms.
- 3
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5
Prepare the Toppings
While the dough is rising, prepare the toppings. Blanch the chopped rapini in boiling water for about 2 minutes, then drain and pat dry.
- 6
In a skillet, cook the Italian sausage until browned and crumbled. Set aside.
- 7
Assemble Focaccia
Once the dough has risen, preheat your oven to 425°F (220°C).
- 8
Spread the risen dough onto a greased baking sheet, creating dimples with your fingers.
- 9
Spread tomato sauce evenly over the dough, then top with blanched rapini, crumbled sausage, and shredded mozzarella.
- 10
Season with salt and black pepper to taste.
- 11
Bake
Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly and the edges are golden.
- 12
Remove from the oven and let cool slightly before slicing and serving.
