- Focaccia Ingredients:
- 320 grams extra virgin olive oil (high quality)
- 3 grams active dry yeast
- 12 grams oil
- 12 grams honey
- 400 grams bread flour
- 3 grams salt
- extra olive oil for oiling bowl and pan
- Toppings Ingredients:
- 1/3 cup pesto
- 3 hot Italian sausages
- 1/4 cup sun-dried tomatoes
- 12 mozzarella pearls
- Focaccia Recipe:
- you must start the night before (or at least 8 hours before) you want your bread!
- in a stand mixer fitted with a dough hook, put all the focaccia ingredients in the bowl and mix on medium-low speed for 8 minutes
- generously oil a bowl and put the dough in there
- cover the bowl and keep in the fridge for 8-24 hours
- after the long wait time, generously oil (with your high quality olive oil) a 9×13 inch casserole/baking dish
- punch down the dough to let the air out, and stretch it out into your baking dish
- cover the dish and let it double in size – because the dough is cold, it will take at least 2 hours
- while you are waiting, cook your Italian sausage
- remove the meat from the casing and cook it in a pan on high heat while breaking it apart to create chunks
- leave the meat to cool
- when the dough is doubled in size, oil your fingers and press down into the dough with all 10 fingers to create dimples
- top it off with all the topping ingredients
- put dollops of pesto all over, then spread you sausage, tomatoes, and mozzarella
- put the dish in the oven preheated to 420 degrees F
- bake for 25 minutes
- remove from the oven and let it cool before eating!
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