|Stuffed Focaccia with Chorizio,plum tomatoes, onions and Gruyère cheese|
I love bread, all kinds of bread, hard breads, white breads, danish breads, swedish breads, amish bread, etc, etc.....Then I came across this beauty onwww.theitaliandishblog.com and I knew I had to try it out. This is the best and easiest wow bread to make. I adapted it quite a bit to use what I had on hand and it came out so smoking delicious, I think this is a sure keeper for the days of beer swiggin' on the balcony this summer.
The Italian dish used turkey sausage and one large onion, Parmesan cheese, habanero pepper, and oregano, but I took it a few steps farther and added some all time goodies of mine. Fresh baby plum tomatoes, red, yellow and spring onions, Gruyère cheese and dry chili flakes.
It is a fun way to make a hardy bread sandwich for the coldest months or to take on a picnic or out ice fishing. I am sure if you tried it you would be amazed at the simplicity of this recipe. Go forth my bread foodies and bake one for your nearest and dearest!
Preheat oven at 175 degrees C
You will need a 9'' inch spring form pan for this recipe.
how to sponge:
1/2 cups of warm water(not hot)
3/4 cup all purpose unbleached flour
how to dough:
1 teaspoon instant yeast( I skipped this part and just went with the 50g all in the sponge)
1 cup water
|silky second rising dough|
ADD THE SPONGE ABOVE
3.25 cups of unbleached all purpose flour approximately)
2 teaspoons sea salt
how to stuffing:
2 tablespoons olive oil
500g-1 pound sausage
2 medium yellow onion
1 small red onion
2 stalks of green onions or spring onions or salad onions
1 1/2 teaspoons of dried chili flakes or any fresh chili of your choice
1 teaspoon coarse sea salt, kosher salt,freshly ground black pepper
3 cloves garlic minced or grated
1/2 cup freshly chopped parsley
1/2 cup freshly grated Gruyère cheese
six-8 small fresh plum tomatoes sliced length ways
how to topping:
2 tablespoons extra virgin olive oil
1 teaspoons coarse sea salt, black pepper, chili flakes, oregano, or any kind of spices you like.
To make the sponge:
sprinkle the yeast over the warm water in a large bread making bowl 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 rest of the yeast if using dried and not fresh. I added all yeast in at the sponge part, so I skipped this part and added in the water, olive oil and then added about 2.5 cups of flour and worked with my hands a wooden spoon.The original recipe uses a Kitchen aid bread hook but, we are all about getting our grove on with hands on bread making in this house!
Knead in your bowl until a somewhat sticky but somewhat formed dough. Roll out onto the counter and add the rest of the flour or as much as you will need to make a silky springy dough.( You know when it is springy when to poke at it gently and it releases it's poke back to it's original form). Knead for a good 5-7 minutes. It's great relaxation!
Return to a clean large bread rising type bowl and coat with a few teaspoons of olive oil and roll the dough around to keep from drying out. Cover again with plastic wrap and put in a warm place a top the preheating oven is a great place to let rise until double again.About 30-45 minutes.Make sure the plastic wrap is not tightly clinging over the edges to allow the dough to rise.
how to stuffing:
|remember to strain off that fat!|
|baby plum tomatoes!|
how to third rise:
|the bottom before the stuffing added|
|Adding the top, and hello giant hand..:(|
|oh so so so so goooddd......|