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Description

This rustic focaccia with sausage and peppers is a real comfort food! The soft and fragrant base blends perfectly with the tasty and stringy filling. Preparing it is easier than you think, especially with the help of our trusty Thermomix®. I often prepare it for a quick lunch or an informal dinner with friends. The scent that is released during cooking is simply irresistible! You can vary the filling to your liking, adding olives, mushrooms or other cheeses. A tip? Serve it hot, with a drizzle of extra virgin olive oil.

Ingredients (14 ingredients)

Preparation (10 steps)

Preparation of the peppers

Wash the peppers under running water, remove the stalk and seeds. Cut the peppers into thin strips. Set aside.

Sauté the peppers

Heat a drizzle of extra virgin olive oil in a pan. Add the peppers, a pinch of salt and a sprinkle of pepper. Sauté the peppers until they become soft. Transfer the peppers to a colander to remove excess oil and let them cool.

Sausage preparation

Cut the sausage with a small knife to remove the outer casing. Sauté the sausage pulp in a pan for about 5 minutes. Transfer the sausage to the colander and let it cool.

Preparation of the filling

When the sausage and peppers have cooled, cut them into small pieces. Cut the cheeses (provola and mozzarella) into cubes. Grate the Parmigiano Reggiano. Mix all the ingredients in a bowl and set aside.

Preparation of the dough - liquid ingredients

Thermomix® Setting

20 Sec./Speed 3

Pour the necessary amount of water, milk and extra virgin olive oil into the bowl. 20 Sec./Stufe 3

Preparation of the dough - dry ingredients

Thermomix® Setting

2 min/Kneading speed

Add the flour, salt, sugar and instant yeast into the bowl. 2 Min./Knetstufe

120

Processing the dough

Transfer the dough to a lightly floured work surface and knead by hand for about 5 minutes, until a smooth and elastic dough is obtained. If necessary, add a little flour.

Rolling out the dough

Divide the dough into two equal parts. Roll out one part with a rolling pin to form a circle the size of the non-stick pan (26 cm in diameter). The layer of dough must be about half a cm high.

Filling the focaccia

Transfer the first circle of focaccia to the bottom of the pan, fill with sausage and peppers. Spread the second layer of dough, and transfer it onto the filling to close the focaccia in the pan. Now close the focaccia by joining the edges to seal.

Cooking the focaccia

Cover the pan with a lid and cook over low heat for about 8 minutes. Check the base by lifting it from one side with a flat, wide spatula, if it is evenly golden it is time to turn it. Let the focaccia slide onto a plate, cover the focaccia with the pan as if it were a lid, with a quick gesture and helped by a cloth, turn it over. Cover again with the lid and let the other side cook for about another 8 minutes.

Finished cooking? Great! 🎉

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Allergens

Cereals containing gluten
Milk

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