Sausage Focaccia

Name: Sausage Focaccia
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 260g High-gluten flour; 2g yeast; 130g water; 3g salt; 30g onion; 20g corn kernels; 2 pieces Sausage; 5g Compound vanilla; 30ml Camellia oil; Some Cherry tomatoes

by He Xiaohe

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The child saw a picture of Focaccia on the website a few days ago and said it looked delicious and wanted to eat it. Focaccia is actually a western flatbread, but it is different from our home-grown flatbread, because it is added with diced sausage and chopped onion, which tastes better and richer, and the taste is also very fragrant. Finally, the vanilla oil is brushed when roasting, and the whole room is fragrant when roasting.
The roasted focaccia has a soft inside and a scorched outer skin. One bite will give you the aroma of sausage, vanilla, tomato and flour itself. The aroma of vanilla after roasting will end up in The tip of the tongue tossed and missed, it was really delicious, and the aftertaste was long.

Sausage Focaccia

1. Let’s make vanilla oil first. I just bought a small bottle of compound vanilla just before. It contains a variety of herbs mixed together, including basil, French incense, oregano, pizza grass, etc. Many kinds of vanilla oil can’t be used to make this vanilla oil. . In a small bowl, put the compound vanilla in it, then pour in camellia oil, olive oil is also fine. Stir it and let it stand for two days before use. You can make more of this, keep it in the refrigerator often, and use it to make bread.

2. Put the dough materials into the bread machine and knead a dough program. This focaccia does not need to be kneaded to a fully expanded state. The kneaded dough is fermented to twice its size with plastic wrap.

3. Fry the sausages on a low fire first. Prepare the ingredients in the dough. Fried sausage diced, chopped onion, fresh corn. The focaccia after adding ingredients has a rich taste, and the more you eat, the more you want to eat it.

4. Put a little butter in the wok, add the chopped onions and stir fry, and dry the water.

5. Stir-fried chopped onion, diced sausage and fresh corn kernels are kneaded together with the fermented dough. You don't need to knead for too long, just knead it evenly.

6. After kneading the dough with the auxiliary materials, cut it into two evenly. You can make two focaccia later.

7. For each dough, roll out rectangular pieces of dough and prepare two molds. I used Learn Kitchen rectangular rainbow cake molds, which are very suitable. Just make two. Put the rolled dough into the mold, arrange it to the size of the mold, and start the second fermentation.

8. After the second fermentation is complete, spread the halved small tomatoes and the sliced Jenny Jane sausages.

9. Brush with the vanilla oil made before, this must not be saved, the focaccia brushed with vanilla oil is really super delicious.

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. The temperature of the oven is for reference only, please adjust it flexibly according to your own oven. The temperature is higher than the baking temperature.
3. Don't omit sausage grains and vegetable grains, they are rich and delicious, which is the soul of Focaccia.