• 24 hours / 3 hours
  • Low

Winter focaccia with sausage and friarielli

Ingredients (for 2 large flatbreads or 4 medium flatbreads)
For the dough
250 g of Type 0 Soft Wheat Flour
175 ml of water 
5 g brewer's yeast
One teaspoon of fine salt 
One tablespoon of oil for the surface
Durum wheat flour to taste for kneading the dough 
For the filling 
500 g of friarielli
4 sausages 
2 cloves of garlic
½ glass of white wine
Hot chili pepper
Extra-virgin olive oil to taste

First dissolve the yeast in the water, then add the flour a little at a time and finally the salt. Once a smooth dough is obtained, place it in a bowl and let it rest in the refrigerator for 24 hours. After the specified time has elapsed, take the dough and portion it into 2 or 4 according to your preference, then place it on a work surface with semolina flour and let it rise until doubled in size. After this rising time has also elapsed, roll out the dough into an elongated shape, add a drizzle of oil on the surface and bake it at 250°C for about 12 minutes. Once cooked, let it cool. Meanwhile, devote yourselves to the friarielli: in a frying pan put a drizzle of oil, a clove of garlic and some hot chili pepper, sauté and add the friarielli. Saute them for 5/6 minutes, then turn off the heat and let cool. Separately, cook the sausages in a little oil, deglaze with half a glass of white wine and continue for 10/12 minutes. When they are ready, transfer them to the pan with the friarielli for seasoning. Cut the focaccia in half, stuff with the filling and serve.

In collaboration with Farina, Lievito e Fantasia

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