Foliage Sausage Bread Recipe

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together 4 cups all-purpose flour, 2 tsp instant dry yeast, 2 tbsp granulated sugar, and 1.5 tsp sea salt until evenly combined.

Combine wet ingredients

Warm 1 cup water and 1/2 cup milk to about 110°F (warm to the touch). In a small bowl, melt 4 tbsp unsalted butter and let cool slightly. Beat 1 large egg with the warm milk and water; stir in the melted butter.

Form and knead dough

Make a well in the dry ingredients; pour in the wet mixture. Using a spatula or dough hook, mix until a shaggy dough forms, then knead for 6–8 minutes by hand on a lightly floured surface or 4–5 minutes with a stand mixer on medium speed, until the dough is smooth, elastic and slightly tacky. Add a teaspoon of flour at a time if dough is excessively sticky.

First rise

Lightly oil a clean bowl with 1 tsp olive oil, place the dough inside and turn to coat. Cover tightly with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Cook sausage and aromatics

While the dough is rising, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 diced yellow onion and cook 4–5 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds. Add 12 oz pork sausage (removed from casings) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer to a bowl and let cool slightly, leaving any flavorful drippings in the pan.

Sauté greens

Add the remaining 1 tbsp olive oil to the same pan. Add 3 cups fresh spinach and sauté 1–2 minutes until wilted. Remove and squeeze out any excess liquid from the spinach, then roughly chop. Stir the chopped spinach back into the cooled sausage mixture.

Add herbs and cheeses

To the sausage-spinach mixture, add 1/2 cup chopped fresh basil leaves, 1/2 cup grated Parmesan, 1 cup shredded mozzarella, 1 tsp dried oregano, 1/4 tsp crushed red pepper, 1/2 tsp black pepper and 1/2 tsp salt. Mix thoroughly until evenly combined. Taste and adjust seasoning as needed.

Prepare dough for filling

Punch down the risen dough and turn it onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4 inch thick.

Shape foliage pattern

Spread the sausage-spinach-cheese filling evenly down the center third of the dough lengthwise, leaving a 1/2-inch border along the long edges. Using a sharp knife or pizza cutter, make 1-inch diagonal cuts into both outer thirds of the dough, creating even 'leaf' strips. Fold the strips over the filling, alternating sides to create a braided, foliage-like appearance (fold a strip from left, then right, repeating) and sealing the ends by pinching the dough together. Tuck the ends under for a neat loaf.

Final rise

Transfer the shaped loaf to a parchment-lined baking sheet. Cover loosely with lightly greased plastic wrap or a towel and let rise 25–35 minutes until puffy.

Glaze and score

Preheat oven to 375°F (190°C). Whisk 1 egg with 1 tbsp water to make egg wash and brush evenly over the loaf. Sprinkle with 1 tbsp sesame or poppy seeds if using. Optionally, make a few shallow decorative slashes on the loaf surface for steam release.

Bake

Bake in the preheated oven for 25–30 minutes, rotating the pan once halfway through, until the bread is golden brown and an instant-read thermometer inserted into the center of the filling reads 165°F (74°C). If the top browns too quickly, tent loosely with foil.

Rest and garnish

Remove from oven and transfer to a wire rack. Let rest 10–15 minutes before slicing to allow the filling to set. Sprinkle with chopped fresh parsley if desired and serve warm or at room temperature.