Pizza and focaccia

Focaccia with turnip greens and Italian pork sausage !!!


In Rome there are quite a few veggie I never tried when I lived in Sardinia and never the less in the Uk....for example love Turnip greens....they are really good simply boiled and saute' in a pan with olive oil and pasta dishes or simply cooked with good quality pork sausage like for this focaccia. 
At the moment I'm back in Japan and I would give everything to have a huge slice of this delicious focaccia. But at the moment I'll share this recipe with you and let me know it you make it!

Focaccia dough:
  • 300g strong flour (I used Canadian flour)
  • 180g water
  • 10g dehydrated sourdough
  • 10g salt
  • 1 drizzle extra virgin olive oil
  • 300g fresh turnip greens
  • 2 good quality Italian pork sausage
  • Extra virgin olive oil
  • 2 garlic cloves
  • Salt

Start to prepare the focaccia dough in the morning. Mix all the ingredients and knead until you have a smooth and soft dough. Transfer dough into a lightly oiled bowl, cover with cling film and allow to rest for about 10 hours.Cook the greens for a few minutes with a drizzle of olive oil , a drizzle of water and the garlic over a low heat. Add the chopped sausage, season with salt and cook until the greens are tender and the meat is cooked through. Remove the garlic and allow to cool down. Divide the dough into two equal parts. Roll out the first one and transfer it into a oiled oven tray. Distribute the sausage and greens on top of the focaccia base, then cover with the second dough rolled out. Allow to rise for 30 mins.  Lightly prick the focaccia with the tines of a fork and bake at 200ÂșC for 20/25 minutes. 

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