Stuffed Focaccia Bread With Sausage And Onions Recipe 465 Recipes

STUFFED FOCACCIA

Steps:

• Put the flour and 5g of sea salt into a large bowl and make a well in the middle. In a jug, mix the yeast into 300ml of lukewarm water, leave for a few minutes, then gradually pour it into the well, stirring and bringing in the flour from the outside to form a dough. Knead on a flour-dusted surface for 10 minutes, or until smooth and springy. Place the dough in a lightly oiled bowl, cover with a clean damp tea towel and prove in a warm place for 1 hour, or until doubled in size. Meanwhile, pod the broad beans into a bowl, pinching the skins off any larger ones. Peel the garlic, finely chop with the top leafy half of the parsley and add to the bowl with 75ml of extra virgin olive oil. Finely grate in the pecorino and lemon zest, squeeze in the juice, season, mix together, then put aside.
• Lightly oil a deep baking tray (30cm x 40cm), and dust evenly with the breadcrumbs. Pound the dough a few times with your fist, then roll or stretch it out to 30cm x 80cm. Drape half the dough into the tray, leaving the rest overhanging. Pour over the broad bean mixture in an even layer, keeping some of the oil behind. Fold the overhanging dough over the top, drizzle with the reserved oil, then use your fingers to gently push down and, importantly, create lots of dips and wells in the dough. Cover with a clean damp tea towel and leave to prove until doubled in size again.
• Preheat the oven to 220ºC/425ºF/gas 7. Sprinkle the dough with sea salt, then bake for 25 minutes, or until golden and cooked through. Let it cool on a board, then slice up and tuck in. Absolute heaven.

STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS RECIPE - (4.6/5)

Steps:

• To make the sponge: Sprinkle the yeast over the warm water in a large bowl (I use the mixer bowl of my KitchenAid mixer) and stir in the flour. Cover with plastic wrap and let rise in a warm place until doubled and bubbly, about 45 minutes. To make the dough: Add the yeast, water and the olive oil to the sponge in the mixer bowl. With the dough hook running, add just under 3 cups of the flour and salt and mix thoroughly. The dough should come together in a ball in the mixer bowl and then start sticking to the sides of the bowl. When this happens, add flour by the spoonful and mix again. Each time if you see the dough is still sticking to the sides of the bowl, keep adding flour until the dough isn't real sticky anymore, but not dry. Stop the mixer and touch the dough with your finger. When it is smooth and elastic and not too sticky, it's done. Place the dough in a clean bowl that you have drizzled with a little olive oil. Roll the dough to coat in the olive oil, wrap tightly with plastic wrap and let rise in a warm place until doubled, about 1.25 hours. Meanwhile, make the stuffing. In a large skillet, brown the sausage and cook all the way through. Remove from pan and drain any fat, but don't wipe out pan. Add 2 tablespoons olive oil to the pan and add the onions and hot pepper with 1 teaspoon of salt and lots of freshly ground pepper. Cook over medium-low heat for about 10 minutes, until onions are nicely wilted. Add garlic and cook for two minutes. Return sausage to the pan. Remove from heat and transfer to a large bowl to cool slightly. Add parsley and cheese and toss together. Let the stuffing stay at room temperature until dough is ready - you don't want to refrigerate the stuffing and let it get cold. Second Rise: Punch dough down. Divide in half. Lightly oil (or spray with nonstick spray) a 9-inch springform pan. Stretch half of the dough into a disc and place in the bottom of the pan. Spoon stuffing mixture into pan. Stretch the other piece of dough into a disc and place on top of stuffing. Place a clean towel over the bread and let rise in a warm place for about 30 minutes. Meanwhile, preheat oven to 425 F degrees.divide dough in half and place one piece in bottom of a cheesecake pan. fill with stuffing, add rest of dough and sprinkle with toppings Just before baking, dimple the dough with your fingers, leaving indentations. Drizzle olive oil over the dough, brush lightly to coat, and sprinkle with salt. Add any other topping spices that you like - I like to add some oregano, chili flakes, ground pepper. Bake for 30 - 35 minutes until the top is deep golden brown. To serve, slice into wedges and eat like a sandwich. This bread is great the next day. Simply place on a pan in the oven at 375 and bake for about 15 minutes, or until warmed through. We've made three meals out of one stuffed focaccia!

STUFFED FOCACCIA BREAD STICKS

Steps:

• 1. For bread machine, place wet ingredients in bread pan, add yeast and dissolve, place dry ingredients in and use DOUGH ONLY cycle.
• 2. Take sausage out of casing and brown and break up as it is cooking. If it is too chunky after cooking, place in food processor and pulse till small crumbles. Dab excess oil off with a paper towel. Add just enough pasta sauce to make it moist, but NOT runny or soupy.
• 3. Grate Bruschetta Jack cheese. You could also use mozzarella or provolone or any flavorful Italian melting cheese.
• 4. Once dough has finish cycle, rested and risen, take out and roll into a log. Cut into 8 even amounts.
• 5. On a lightly floured surface roll dough out to a very thin rectangle shape, (approx. 8-10" by 6" wide, dough will stretch to tuck over and under) place cheese and sausage in center leaving room on each end and along sides. Stretch dough over stuffing and tuck in and roll into log. Seal both ends and tuck under. Place seam side down on parchment paper lined baking sheet, make sure to spray parchment paper with spray oil.
• 6. Repeat, and place each bread stick slightly apart, they will rise slightly while cooking.
• 7. Brush each with garlic infused olive oil, sprinkle on grated parmesan and red pepper flakes if desired. Lightly sprinkle with coarse sea salt.
• 8. Bake 400° for 23 minutes till light brown. Allow to rest for a few minutes before serving.

SAUSAGE STUFFED ONION

Steps:

• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking dish with foil.
• Peel the onions and cut them in half along the equator. Cut the bottoms slightly so that the onions can sit cut-side up steadily. Use a spoon or melon baller to scoop the centers out of the onions, leaving about 1/4-inch (or 1 layer of onion) as the shell and reserving the scooped flesh. (The onions should look like little bowls.) Place the hollowed-out onions in the baking dish. Drizzle the olive oil over them and sprinkle with about 1/2 teaspoon each salt and pepper. Roast the onions until they are soft and brown on the tops, about 30 minutes. Let rest until cool enough to handle. (Leave the oven on.)
• Meanwhile, roughly chop the reserved onion flesh. Melt the butter in a large skillet over medium-high heat. Add the onions to the skillet and cook, stirring occasionally, until the onions start to brown, about 4 minutes. Sprinkle in 1/4 teaspoon each salt and pepper, or more if desired. Reduce the heat to medium and let the onions cook until they are very soft and brown, another 10 to 15 minutes. Pour 1/2 cup wine into the skillet and scrape up any brown bits. Let the wine cook out, then transfer the onions to a large bowl to cool slightly.
• Add and combine the sausage with the caramelized onions. Mix in the panko, thyme, garlic, half the Parmesan, half the parsley and salt and pepper to taste.
• Use a 1/2-cup ice cream scoop or measuring cup to add a heaping half cup of the sausage mixture to each roasted onion. They should be mounded; press everything in to keep it together. Pour the stock and remaining 1/2 cup wine into the bottom of the baking dish. Cover the dish with foil and bake for 15 minutes. Remove the onions from the oven, remove the foil, sprinkle the remaining Parmesan on the tops of the onions, then bake until the cheese is melted and browning and the sausage is browned, another 15 minutes. Remove from the oven, then sprinkle with the remaining parsley and serve warm.

SAUSAGE, BELL PEPPER, AND ONION FOCACCIA SANDWICHES

Steps:

• In a large skillet sauté the bell peppers, the onions, the garlic paste, and the fennel seeds in the oil over moderately high heat, stirring, until the vegetables are browned lightly, cook the mixture over moderate heat, stirring, for 5 minutes, or until the vegetables are softened, and season the mixture with salt and pepper. While the vegetables are cooking, in a well-seasoned ridged grill pan or large skillet grill the sausage lengths over moderately high heat, turning them once, for 6 to 10 minutes, or until they are cooked through, and halve them lengthwise.
• Halve the focaccia squares horizontally, leaving one edge uncut to form a hinge, and fill them with the pepper mixture and the sausage.

SAUSAGE-STUFFED RED ONIONS

Steps:

• Preheat oven to 400 degrees. Slice off tops and bottoms of onions, leaving at least a 2-inch diameter exposed at the top. Scoop out the inside of each onion (about halfway down) using a melon baller or a spoon. Season insides with salt. Transfer onions to a baking dish, and cover with parchment, then foil. Bake until just starting to soften, about 1 hour.
• Meanwhile, melt butter in a large skillet over medium heat. Crumble sausage into skillet, and cook, stirring, until almost cooked through, about 3 minutes. Add apple and fennel seeds, and cook until sausage is no longer pink, about 2 minutes.
• Drain sausage mixture, reserving juices in a medium bowl. Finely chop sausage mixture, and add to bowl. Stir in breadcrumbs, parsley, sage, and 1/4 cup Gruyere. Let cool.
• Fill onions with stuffing (about 3 tablespoons each), then top with remaining 1/2 cup Gruyere. Bake until tops are crisp and brown, about 20 minutes more.