Stuffed Focaccia Bread With Sausage And Onions Recipe 465

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Stuffed Focaccia Bread With Sausage and Onions Recipe - (4.6/5) image

Provided by á-17891

Number Of Ingredients 25

for the sponge
1/2 cup warm water (not hot)
1/2 teaspoon instant yeast (fast acting, rapid rise, etc.)
3/4 cup all purpose unbleached flour
for the dough
1 teaspoon instant yeast (fast acting, rapid rise, etc.)
1 cup water
3 Tbsp. olive oil
Sponge, above
3.25 cups unbleached all purpose flour (approximately)
2 teaspoons sea salt
for the stuffing
2 tablespoons olive oil
1 pound of sausage (I used sweet Italian turkey sausage)
1 very large onion, sliced (about 2 cups)
1 habanero pepper (or any hot chili pepper that you like), minced
1 teaspoon coarse sea salt or kosher salt
freshly ground pepper
3 cloves of garlic, minced or grated
1/2 cup chopped parsley
1/2 cup freshly grated Parmigiano Reggiano cheese
for the Topping
2 Tbsp. extra-virgin olive oil
1 tsp. coarse sea salt or kosher salt
black pepper, chili flakes, oregano, or any kind of spices you like

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!

SAUSAGE STUFFED ONION



Sausage Stuffed Onion image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 6 servings

Number Of Ingredients 12

3 medium to large red onions
2 tablespoons extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, cut into cubes
1 cup white wine
1 pound sweet or spicy Italian sausage, casings removed
1/2 cup panko breadcrumbs
1 tablespoon thyme leaves
3 cloves garlic, minced
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
1 cup chicken stock

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.

STUFFED FOCACCIA



Stuffed Focaccia image

Found on net. Plan on trying this soon. Sounds SO good to me. I think it would be a great way to "trick" my sons into eating spinach. Prep time does not reflect thawing time.

Provided by Saturn

Categories     Breads

Time 40m

Yield 1 Foccacia, 2 serving(s)

Number Of Ingredients 7

1 loaf frozen bread dough
7 ounces gorgonzola, Crumbled
7 ounces mozzarella cheese, Slice
1 1/2 cups spinach, Sauteed
4 tablespoons olive oil
fresh rosemary
coarse salt

Steps:

  • Thaw dough.
  • Preheat the oven to 400 degrees F.
  • Divide the dough into two.
  • On a floured surface, either pat down or roll into two 10-11 inch circles.
  • Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
  • Spread the spinach across the top, and then cover with the remaining circle.
  • Using your fingertips, gently press the edges together.
  • Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
  • Bake for about 30 minutes or until golden brown.
  • Serve warm.
  • Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

Nutrition Facts : Calories 891.8, Fat 77.8, SaturatedFat 35.3, Cholesterol 152.8, Sodium 2024.6, Carbohydrate 5.3, Fiber 0.5, Sugar 1.6, Protein 43.9

THANKSGIVING FOCACCIA RECIPE BY TASTY



Thanksgiving Focaccia Recipe by Tasty image

Whether you call it stuffing or dressing, this traditional Thanksgiving side dish just got a major upgrade. Instead of drying out bread overnight, we skipped that step and stuffed focaccia dough with all of the traditional elements of dressing. It's got onions, apples, sausage, herbs, and even chicken stock in the dough! It's golden brown and crispy on the outside with a soft interior. So good!

Provided by Tasty

Categories     Bakery Goods

Time 15h

Yield 6 servings

Number Of Ingredients 21

5 cups bread flour
1 tablespoon kosher salt, plus more to taste
1 ½ teaspoons granulated chicken bouillon
2 ¼ teaspoons instant fast-acting yeast
2 ½ cups chicken stock, warmed
1 tablespoon honey
6 tablespoons olive oil, divided
16 oz mild italian sausage
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 green apple, peeled and cut into ¼-inch (6 mm) cubes
2 stalks celery, finely diced
4 cloves garlic, minced
1 tablespoon fresh sage, chopped
2 tablespoons fresh parsley, chopped
1 ½ teaspoons fresh thyme
10 green apple slices
10 whole fresh sage sages
2 teaspoons fresh thyme
flaky sea salt
freshly ground black pepper

Steps:

  • Make the dough: In a large bowl, whisk together the flour, kosher salt, chicken bouillon, and yeast. Pour in the chicken stock and honey and stir with a rubber spatula until a shaggy dough forms and no dry spots remain.
  • Grease another large bowl with 2 tablespoons of olive oil. Transfer the dough to the greased bowl and turn to coat with the oil. Cover with plastic wrap and let sit overnight in the refrigerator. The dough should double in size.
  • Make the filling: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 5-6 minutes. Remove the sausage from the pan and set aside. Reserve ¼ cup of the sausage for topping the focaccia.
  • Wipe out any excess grease from the skillet with a paper towel. Add the butter to the skillet. Once melted, add the onion, apples, and celery. Season with kosher salt and cook until the vegetables are tender, about 5 minutes. Add the garlic, sage, parsley, and thyme and cook until fragrant, 30-60 seconds. Remove the pan from the heat and stir in the cooked sausage. Let the filling cool to room temperature.
  • Assemble the focaccia: Grease an 8 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Divide the dough in half and transfer one portion to the oiled pan. With oiled hands, gently stretch the dough to fill the baking sheet.
  • Spread the filling over the dough, then press the remaining dough over the filling, making sure to seal the edges so the filling is encased between the dough. Cover with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan.
  • Preheat the oven to 400°F (200°C).
  • Remove the plastic wrap and drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the surface of the dough. Garnish with the reserved cooked sausage, apple slices, sage leaves, thyme, flaky salt, and black pepper.
  • Bake the focaccia for 40-45 minutes, turning halfway through, until the bread is golden brown and crispy.
  • Remove the focaccia from the oven and let cool in the pan for 15 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 1342 calories, Carbohydrate 183 grams, Fat 58 grams, Fiber 15 grams, Protein 27 grams, Sugar 59 grams

SAUSAGE, BELL PEPPER, AND ONION FOCACCIA SANDWICHES



Sausage, Bell Pepper, and Onion Focaccia Sandwiches image

Categories     Sandwich     Onion     Pepper     Pork     Sausage     Bell Pepper     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 7

3 bell peppers of assorted colors, sliced thin
2 onions, sliced thin
2 large garlic cloves, minced and mashed to a paste with a pinch of salt
1/4 teaspoon fennel seeds
1/4 cup olive oil
1 1/2 pounds fresh hot Italian sausages, cut into 4-inch lengths
six 4-inch squares of Thick Focaccia

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.

GARLIC ONION FOCACCIA



Garlic Onion Focaccia image

I use my bread machine to prepare the dough for this savory Italian flat bread. It's a great addition to any meal. At times, I make it for myself as a main-dish "pizza". -Cindy Cameron Omaha, Nebraska

Provided by Taste of Home

Time 40m

Yield 12 servings.

Number Of Ingredients 11

1 cup water (70° to 80°)
2 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
3 cups bread flour
1-1/2 teaspoons active dry yeast
2 large onions, thinly sliced
2 garlic cloves, minced
3 tablespoons butter
1 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a bread machine pan, place the first six ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto floured surface. Roll into 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Cover; let rise in a warm place until doubled, about 30 minutes., In a large skillet, cook onions and garlic in butter over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., With the end of a wooden spoon handle, make indentations in dough at 1-in. intervals. Top with onion mixture and sprinkle with cheese. Bake at 400° for 15-20 minutes or until golden brown. Remove to a wire rack. Cut into wedges and serve warm.

Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 270mg sodium, Carbohydrate 25g carbohydrate, Fiber 1g fiber), Protein 7g protein.

ONION FOCACCIA



Onion Focaccia image

The versatility of this bread and ease of preparation, makes it very popular in my household. It also saves me money by not buying the expensive focaccia from the bakery!-Jennifer Meacham, Portland, Oregon

Provided by Taste of Home

Time 55m

Yield 1 loaf (12 wedges).

Number Of Ingredients 12

3-1/2 to 4 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup water
3/4 cup chicken broth
1/4 cup plus 2 tablespoons butter, divided
2 teaspoons dried minced onion
1 medium red onion, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
2 teaspoons canola oil

Steps:

  • In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water, broth, 1/4 cup butter and dried minced onion to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Meanwhile, in a large skillet, saute the red onion, garlic and pepper in remaining butter until onion is tender. Shape dough into a 12-in. circle; place on a greased baking sheet. Brush with oil. Top with onion mixture, pressing down lightly. , Bake at 375° for 30-35 minutes or until golden brown. Cut into wedges; serve warm.

Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 201mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

SAUSAGE STUFFED FRENCH BREAD



Sausage Stuffed French Bread image

I got this recipe out of a cookbook and tweaked it a little. This is great for parties and you can serve the filling alone in a crock pot with chips or with toasted french bread slices if you don't want to serve as sandwiches.

Provided by hotdish

Categories     Lunch/Snacks

Time 35m

Yield 16 sandwiches, 16 serving(s)

Number Of Ingredients 8

2 loaves French baguettes or 2 loaves Italian bread
1 lb bulk breakfast sausage
1 cup chopped green bell pepper
1 cup chopped green onion
2 chopped jalapenos
8 ounces cream cheese
8 ounces sour cream
2 cups shredded cheddar cheese

Steps:

  • Heat oven to 350.
  • Cut very tops off the loaves. Save tops and hollow out the bread,leaving about 1/2 inch border.
  • Brown sausage.
  • Add bell pepper, green onions and jalpenos. Cook until softened.
  • Add cream cheese and let melt.
  • Add sour cream and cheddar, stir over low heat until combined.
  • Divide mix between the two bread bowls, replace tops.
  • Wrap in foil.
  • Bake at 350 for 20 minutes or until bread is crunchy.
  • Let rest for 5 minutes before slicing into individual sandwiches.Serve warm.

Nutrition Facts : Calories 414.3, Fat 22.8, SaturatedFat 11.1, Cholesterol 60.8, Sodium 741.2, Carbohydrate 35.4, Fiber 2.3, Sugar 0.7, Protein 16.4

More about "stuffed focaccia bread with sausage and onions recipe 465"

MOM'S FOCACCIA CHEESE STUFFED BREAD | WHAT'S COOKIN' …
moms-focaccia-cheese-stuffed-bread-whats-cookin image
2018-01-08 Let rest and rise for 1 and 1/2 hours. Preheat oven to 425 degrees. Roll out the dough. spread with filling. Roll up like a jelly roll, seam side down. Brush with more olive oil, sprinkle generously with grated …
From whatscookinitalianstylecuisine.com


STUFFED FOCACCIA RECIPE | JAMIE OLIVER
stuffed-focaccia-recipe-jamie-oliver image
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 …
From jamieoliver.com


STUFFED FOCACCIA RECIPE | OLIVEMAGAZINE
stuffed-focaccia-recipe-olivemagazine image
2017-02-10 Heat the oven to 200C/fan 180C/gas 6. Using oiled fingertips, dimple the top of the bread lightly. Drizzle over another 3 tbsp oil, the rosemary and a large pinch of salt flakes. Bake for 30-35 minutes, or until risen and …
From olivemagazine.com


STUFFED SAUSAGE BREAD - DIARY OF A RECIPE COLLECTOR
stuffed-sausage-bread-diary-of-a-recipe-collector image
Sprinkle shredded cheese, then jalapenos, and then sausage. Pull sides of dough together and press to seal really well. Flip dough seam-side down and spray the pan under dough with a little cooking oil spray. Bake at 350 degrees …
From diaryofarecipecollector.com


FOCACCIA STUFFING WITH ITALIAN SAUSAGE - LETTUCE ENTERTAIN YOU
2021-11-01 4. Remove the sausage from the pan, leaving the oils in the pan. 5. Add the carrots, celery and onions and cook until soft. Approximately 5-7 minutes. 6. Add garlic and herbs and cook a few minutes more. 7. Add the focaccia to the pan and reserved sausage cooking until the bread begins to absorb the moisture. 8. Add the turkey stock, season ...
From lettuce.com
Cuisine American, Holiday
Category Side Dish
Servings 1


GINO D'ACAMPO'S STUFFED FOCACCIA BREAD | ITALIAN RECIPES | GOODTO
2007-08-27 Place the bread dough into a greased bowl, cover with a kitchen cloth and leave to rise in a warm place for about 1½ hrs until nearly doubled in size. In the meantime, squeeze the spinach to remove any excess water and place into a large bowl. Add in the mozzarella, olives and thyme. Season with salt and pepper and mix well.
From goodto.com


SAUSAGE PEPPER AND ONION STROMBOLI (STUFFED SAUSAGE BREAD)
2021-08-19 Spray a nonstick sheet pan with oil. With a rolling pin, roll out the dough on a floured surface to a 16 x 10 inch rectangle. Place the onions and peppers leaving about 1 1/2 inch from the edge. Top the sausage over the peppers and onions. Top with cheese. Use the egg wash and brunch along the edge of the dough.
From wellnessvoice.com


ELAINEMCCARDEL - STUFFED FOCACCIA BREAD WITH SAUSAGE AND …
Stuffed Focaccia Bread with Sausage and Onions serves 6-8 You will need a 9" springform pan for this recipe sponge 1/2 cup warm water (not hot) 1/2 teaspoon instant yeast (fast acting, rapid rise, etc.) 3/4 cup all purpose unbleached flour …
From sites.google.com


SAUSAGE FOCACCIA RECIPE - SIMPLE CHINESE FOOD
10. Preheat the oven to 200 degrees, put in the fermented focaccia, bake for 20 minutes, and then open the upper tube separately and bake at 160 degrees for 8 minutes. The surface is crispy and more delicious. Tips: 1. Make vanilla oil in advance, soak it for at least one day, so that it will be fragrant enough. 2.
From simplechinesefood.com


RECIPE DETAIL PAGE | LCBO
Add to a large mixing bowl along with the prepared grapes, onions and the focaccia. Sprinkle rosemary, remaining ½ tsp (2 mL) salt and the black pepper overtop. 5 In a separate bowl, whisk together the eggs and stock; pour over bread mixture and toss to combine. Turn out into a 12-cup (3-L) ovenproof dish and bake in a 350°F (180°C) oven for ...
From lcbo.com


SHERRY'S RECIPE CORNER: STUFFED FOCACCIA BREAD
Form each into 8’ round and place on a baking sheet, lined with parchment paper, coated in olive oil. Punch fingers into the dough all the way to the bottom of the pan. Coat with olive oil and optional toppings. Cover with sprayed wax paper or Saran wrap and a towel, let rise 60 minutes. Preheat oven to 425°.
From waldostate.bank


STUFFED FOCACCIA - PASTRIES LIKE A PRO
2016-04-18 cover it and allow it to rise for about 1 ½ hours until doubled. Punch down and place in the refrigerator up to 3 days. Assembly Focaccia Dough, cut in half ½ to ⅔ cup roasted red pepper, cut into strips (bought is fine) ⅓ to ½ cup calamata olives, cut in half ⅔ to 1 cup quartered artichoke, cut in half ½ cup grated parmesan or asiago sheese ¼ to ½ teaspoon cayenne …
From pastrieslikeapro.com


STUFFED FOCACCIA BREAD: - VITTORIA CATERINA GIACHI
Remove them with a skimmer and place them on a clean dish towel. Scrub them with the towel to remove all the skins, then blend them in a blender. Add 5 tablespoons of oil, the parmesan and pecorino cheese, and mix everything together. Spread your cream on one side of the hot schiacciata, then lay the mortadella on top and lastly the slices of ...
From vittoriagiachi.com


RECIPE: STUFFED FOCACCIA STEP BY STEP WITH PICTURES | HANDY.RECIPES
Tear the cod fillets into fibers and add them to the onions. Braise under a lid for 10 minutes. Place stuffing in a sieve to drain off excess liquid. Allow to …
From handy.recipes


STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS RECIPE
Combine crushed garlic and 1/3 cup olive oil in a small bowl. Set aside to let it steep, about 30 minutes. Combine Parmesan cheese, parsley, onion powder, and herbes de Provence in another small bowl. Preheat oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet with olive oil. Deflate dough and turn out into the baking sheet.
From foodnewsnews.com


STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS RECIPE
Aug 29, 2019 - Stuffed Focaccia Bread With Sausage and Onions. Discover our recipe rated 4.6/5 by 9 members. Aug 29, 2019 - Stuffed Focaccia Bread With Sausage and Onions. Discover our recipe rated 4.6/5 by 9 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


CHEESE AND HERB STUFFED FOCACCIA - KING ARTHUR BAKING
Roll the second half of dough into an equal-sized circle, then place it atop the filling. Press the edges of the dough together firmly to seal the two circles. Cover the focaccia with lightly greased plastic wrap or a reusable cover. Preheat your oven to 425°F. Allow the focaccia to rise for 45 minutes, or until it's noticeably puffy.
From kingarthurbaking.com


SAUSAGE STUFFED FOCACCIA – PS SEASONING
Sausage Stuffed Focaccia – PS Seasoning. Free shipping $59+ | flat rate $5.99. Shop. Explore.
From psseasoning.com


SCACCE (FOCACCIA-LIKE STUFFED BREAD) - ALL THINGS SICILIAN AND MORE
2009-08-14 These scacce were made by one of my cousins, Franca. She lives in Ragusa and these focaccia-like stuffed breads are typical of that region of Sicily (south east and the chief cities are Ragusa, Modica, Noto). There are many focaccia-like stuffed breads made all over Sicily. They have different names, they may be slightly different in shape and have some …
From allthingssicilianandmore.com


STUFFED FOCACCIA - PROBABLY THIS
2016-09-09 Stuffed Focaccia stuffed with bleu cheese, honey, apples, carmelized onions, and thyme Makes 1 thick 9x9 loaf. 2.5 cups all purpose flour. 2 t kosher salt, separated in two. 2 T honey. ¼ oz pkg yeast. 1 cup warm water. ¼ cup plus 6 T olive oil, divided. ½ medium apple, sliced thin. 2 t thyme. 2 T crumbled bleu cheese. 1 medium white onion ...
From probablythis.com


ITALIAN SAUSAGE STUFFED BREAD - EVERYDAY HOME COOK
2010-04-23 Instructions. Mix together minced garlic and cream cheese. Set aside. Brown Italian Sausage and drain off grease. Roll out bread dough into a rectangle about 1/2 ” thick. Spread cream cheese mixture across the middle third of the dough lengthwise. Layer with sausage, peppers, olives, mushrooms (if using), and cheese.
From everydayhomecook.com


STUFFED FOCACCIA WITH ACKEE & ANDOUILLE SAUSAGE - ACKEE …
Sprinkle the focaccia with the topping. When oven is at temperature, place the focaccia in the oven and reduce the temperature to 375F. Bake for 20 to 25 minutes till golden brown. Take a peek around the 15 minute mark to see how its doing. Once done, let cook for 10 to 15 minutes before cutting. Enjoy!
From amazingackee.com


STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS RECIPE
May 19, 2016 - Stuffed Focaccia Bread With Sausage and Onions. Discover our recipe rated 4.6/5 by 9 members. May 19, 2016 - Stuffed Focaccia Bread With Sausage and Onions. Discover our recipe rated 4.6/5 by 9 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com.au


CHEESY ONION FOCACCIA BREAD - I AM HOMESTEADER
2021-02-24 Bread. In a large bowl, combine yeast, water, and sugar. Stir and let it rest for 5 minutes. In a small bowl, combine olive oil, garlic, and half the salt. Pour half the oil mixture into the yeast mixture. Set the remaining oil mixture aside. Add flour to …
From iamhomesteader.com


ONION-STUFFED FOCACCIA | MAMABLIP
Mixing the salty, extra-virgin olive oily goodness of classic Italian focaccia bread, with ample air bubbles and lightness to carry you through tomorrow, focaccia bread is one of my favorites to whip together. The plain version is a dream, and the onion-filled focaccia recipe is just that much higher on the awesome flavor chart. For onion ...
From mamablip.com


SAUSAGE FOCACCIA RECIPE - FOOD NEWS
Pour in the water and set the bowl in a warm place for the yeast to bloom. (10-15 minutes) Add garlic salt, garlic powder, onion salt and flour. Place on the mixer with the dough hook. Set speed to 1 and mix for 12 minutes. Preheat oven to 325 degrees on the convection setting. Increase speed to 2 and mix for 10 minutes.
From foodnewsnews.com


MILK BAR'S CHINESE SAUSAGE FOCACCIA - THIS IS HOW I COOK
2022-01-11 Chinese Sausage Focaccia. Using a sharp knife, cut each Chinese sausage lengthwise. Then cut each half into 12 pieces, creating 24 half moons from each sausage. Combine oil, toban djan, sausage and sliced garlic in a saucepan and cook over medium low heat for 15 minutes. The oil will turn a deep red color, the sausages will darken in color and ...
From thisishowicook.com


STUFFED FOCACCIA - PASTRIES LIKE A PRO
2022-01-31 Assembly. Juice the tomatoes by cutting the tops off. Turn the tomato upside down and squeeze the liquid out of it. Slice the tomatoes and set aside. Cut the olives in half and pat the pepperoncini dry before removing the dough from the refrigerator. Spray a 9x9x2 inch pan with a non-stick baking spray and set aside.
From pastrieslikeapro.com


STUFFED FOCACCIA - ITALIAN FOOD FOREVER
Preheat the oven to 400 degrees F. Divide the dough into two. On a floured surface, either pat down or roll into two 10-11 inch circles. Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over it's surface. Spread the spinach across the top, and then cover with the remaining circle.
From italianfoodforever.com


STUFFED CHEESE FOCACCIA BREAD RECIPE - YUMMY TUMMY
2017-04-19 How to Make Stuffed Cheese Focaccia. Take yeast and sugar in a bowl, add warm water and mix well. Set aside for 5 mins so it gets bubbly. Take flour, salt in a bowl and mix well. Add olive oil and mix well. Add the yeast mix and water and knead to a soft dough. Apply oil on top. Now cover it and let it rise for 1 hour till it is doubled in size.
From yummytummyaarthi.com


STUFFED FOCACCIA - RECIPE
Шаг 6. Put the dough on the table and divided into two parts. One roll for the size of the form, the second a little more. Thickness try to make at least 1 cm Larger reservoir to …
From en.edunclub.ru


FOCACCIA BREAD WITH TURNIP TOPS, SCAMORZA CHEESE AND SAUSAGE: …
Arrange the turnip tops on the bottom, then the sausage and finally the scamorza cheese cubes (8). Cover the stuffing with the second disc of dough and seal the edges well.
From cookist.com


STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS
sponge 1/2 cup warm water (not hot) 1/2 teaspoon instant yeast (fast acting, rapid rise, etc.) 3/4 cup all purpose unbleached flour
From gracefulkitchenssc.blogspot.com


RECIPE: STUFFED FOCACCIA STEP BY STEP WITH PICTURES | HANDY.RECIPES
Author of the recipe. Ingredients for stuffed focaccia: Wheat Flour / Flour (sifted; for dough) - 500 g Water (warm; for dough) - 250 ml Olive oil (for dough) - 3 tablespoon Salt (for the dough) - 2 teaspoon sugar (for dough) - 2 teaspoon Yeast (dry; for dough) - 15 g Hard cheese (for stuffing) - 150 g Brisket (smoked, "Pancetta", bacon; for stuffing) - 150 g Onions (for stuffing) - 1 pc ...
From handy.recipes


SAUSAGE AND PEPPER STUFFED BREAD - MANTITLEMENT
2014-05-13 Instructions. Pray a large skillet with cooking spray and brown the sausage crumbling as it cooks. Add the onions and peppers, cook until softened, about 7-8 minutes. Drain any drippings from the pan if needed. Season the sausage with salt and pepper to taste, then add the garlic powder, oregano and basil.
From mantitlement.com


STUFFED FOCACCIA BREAD WITH SAUSAGE AND ONIONS | FOCACCIA, …
May 23, 2011 - You're going to love this recipe. This stuffed focaccia is so delicious and such a crowd p... May 23, 2011 - You're going to love this recipe. This stuffed focaccia is so delicious and such a crowd p... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.co.uk


Related Search