Foliage Sausage Bread Recipe
Make Foliage Sausage Bread Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Sausage Filling
Assembly & Finishing
Method
Dough
- 1
Activate Yeast and Combine Wet Ingredients
In a small bowl, stir warm water (1 1/4 cups), warm milk (1/2 cup), and granulated sugar (1 tablespoon). Sprinkle the instant dry yeast over the top and let sit 5–8 minutes until foamy. In a separate bowl, beat the large egg lightly and whisk in the melted butter.
- 2
Mix Dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 4 cups all-purpose flour and 1 1/2 teaspoons fine sea salt. Add the foamy yeast mixture and the egg/butter mixture. Mix on low to combine, then increase speed to medium and knead about 6–8 minutes until the dough is smooth, slightly tacky but not sticky. If the dough is too dry, add up to 1 tablespoon water; if too sticky, add up to 1–2 tablespoons flour.
- 3
Sausage Filling
- 4
Cook Sausage and Aromatics
While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Add the removed sausage meat and break up with a spoon. Cook until lightly browned and mostly cooked through, about 6–8 minutes. Add 1/2 cup finely chopped yellow onion and continue cooking until the onion is soft and translucent, about 4 minutes. Add 2 minced garlic cloves and cook 30–60 seconds until fragrant.
- 5
Season and Finish Filling
Stir in 1 teaspoon dried oregano, 2 tablespoons finely chopped fresh parsley, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Remove the skillet from heat and let the mixture cool slightly (5–10 minutes) so it will not melt the cheeses completely when assembled. Stir in 1/2 cup grated Parmesan and 1 cup shredded mozzarella until evenly distributed. Taste and adjust seasoning if needed.
Assembly & Baking
- 6
Prepare Workspace and Dough
Preheat the oven to 375°F (190°C). Lightly flour a work surface with 1/4 cup flour. Gently punch down the risen dough and transfer to the floured surface. Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4-inch thick, keeping edges even.
- 7
Add Filling and Shape
Spread the cooled sausage and cheese filling in a long strip down the center lengthwise, leaving a 1-inch border on both long sides. Using a sharp knife or bench scraper, make 1-inch diagonal cuts into the dough on both long sides, creating 'fingers' (these will form the foliage appearance). Fold the top and bottom dough edges over the filling to enclose, then alternately fold the cut strips from each side over the filling, overlapping to create a braided, leaf-like pattern. Tuck both ends under to seal.
- 8
Second Rise
Transfer the shaped loaf to a parchment-lined baking sheet. Cover loosely with lightly greased plastic wrap or a clean towel and let rest 20–30 minutes until slightly puffy.
- 9
- 10
Bake
Bake in the preheated oven 28–34 minutes, rotating halfway through, until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). If the crust browns too quickly, tent loosely with foil for the last 8–10 minutes.
- 11
Cool and Serve
Remove from oven and transfer the loaf to a cooling rack. Let cool 15–20 minutes before slicing so the filling sets. Serve warm or at room temperature.