Foliage Sausage Bread Recipe

Bloom the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar, and active dry yeast. Stir briefly and let sit 5–7 minutes until foamy.

Combine dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl), whisk together 3.5 cups all-purpose flour and 1.5 tsp fine sea salt.

Mix dough

Add the foamed yeast mixture, 2 tbsp softened unsalted butter, and 1 tbsp olive oil to the flour. Mix on low speed until combined, then increase to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, combine and knead on a floured surface for 8–10 minutes.

First rise

Shape into a ball, lightly oil the mixing bowl, place the dough inside and cover tightly with plastic wrap or a damp towel. Let rise in a warm draft-free place 60–75 minutes, or until doubled in size.

Cook sausage

While the dough rises, heat 1 tbsp olive oil in a skillet over medium heat. Remove Italian sausage from casings and crumble into the pan. Cook, breaking up the meat, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a plate lined with paper towels to drain; reserve about 1 tbsp of rendered fat in the pan and discard excess.

Sauté aromatics and greens

In the same skillet with about 1 tbsp reserved fat, add the diced onion and sauté 3–4 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant. Add chopped spinach and cook until wilted, 2–3 minutes. Season the mixture with 0.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp red pepper flakes. Remove from heat and let cool 5–10 minutes.

Combine filling

In a medium bowl, combine the cooled sausage, cooked spinach/onion mixture, 1/2 cup ricotta, 1/4 cup grated Parmesan, 1 cup shredded mozzarella, 2 tbsp chopped parsley, 1 tbsp chopped basil. Mix until well combined; taste and adjust seasoning if needed.

Prepare work surface

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Punch down the risen dough and transfer to a lightly floured surface.

Roll and shape

Roll the dough into a rectangle about 12 x 16 inches and roughly 1/4 inch thick. Spoon the filling down the center third of the dough, forming a long log of filling about the length of the dough. Leave a 1-inch border along the edges.

Create foliage braid

Cut the sides of the dough into 1-inch strips, making parallel cuts on both long sides from the edges toward the filling, stopping about 1 inch from the filling. Working from one end, fold the strips over the filling in an overlapping diagonal pattern, alternating sides to create a braided, leaf-like appearance until the loaf is enclosed. Tuck the ends under gently and press to seal.

Egg wash and rest

Whisk together 1 large egg and 1 tsp water to make the egg wash. Place the assembled loaf on the prepared baking sheet. Brush the top evenly with the egg wash and sprinkle with sesame or poppy seeds if using. Let the loaf rest 15–20 minutes while the oven finishes preheating; this gives a short second rise.

Bake

Bake in the preheated 375°F (190°C) oven for 28–35 minutes, until the loaf is golden brown and the internal temperature of the bread reaches about 190°F (88°C). If the top browns too quickly, tent loosely with foil during the last 8–10 minutes.

Cool

Remove from the oven and transfer to a wire rack. Let cool 15–20 minutes before slicing to allow the filling and crumb to set.

Slice the Foliage Sausage Bread into 1/2–3/4 inch slices. Serve warm or at room temperature. Leftovers can be wrapped tightly and refrigerated up to 3 days or frozen up to 1 month. Reheat slices in a 350°F (175°C) oven for 8–12 minutes (from refrigerated) or until warmed through.