Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
A Taste of the Mediterranean: Rustic Sicilian Sausage Focaccia
Discover the rich flavours of the South with this Sicilian sausage focaccia – a hearty, traditional treat bursting with character and charm.
📖 What is it
Discover the rich flavours of the South with this Sicilian sausage focaccia – a hearty, traditional treat bursting with character and charm.
🛒 Ingredients
- ✓ 500g focaccia dough
- ✓ 300g crumbled sausage
- ✓ 2 large onions
- ✓ 1 pepper
- ✓ 100g fresh caciocavallo cheese
- ✓ Extra virgin olive oil
- ✓ Oregano
- ✓ Freshly ground black pepper
📊 Nutritional Information
Dive into the fragrant, sun-kissed flavours of Sicily with this rustic focaccia, generously topped with fennel-infused sausage. Creamy fresh caciocavallo cheese melds beautifully with sweet onions and crisp peppers, creating a dish that tells tales of warm Sicilian evenings filled with laughter and good company.
👨🍳 Preparation
- 1
Make the focaccia dough by mixing 500g plain flour, water, yeast, and a pinch of salt, then leave it to rise for about an hour.
- 2
Gently stretch the dough by hand into a not-too-thick sheet, leaving the edges slightly raised.
- 3
Place the dough on a baking tray greased with olive oil, then scatter over the crumbled sausage and slices of caciocavallo.
- 4
Thinly slice the onions and cut the pepper into strips, spreading them evenly over the focaccia. Sprinkle with oregano and freshly ground black pepper.
- 5
Drizzle a little olive oil over the top before baking.
- 6
Bake in a preheated oven at 220°C for about 20 minutes, until the surface is golden and crisp.
- 7
Serve the focaccia warm or cold, cut into generous slices.
💡 Tips and Variations
- •
For a bolder kick, mix some finely chopped fresh chilli into the sausage before topping the focaccia.
- •
If you prefer a meat-free option, swap the sausage for a mix of black olives and sun-dried tomatoes to keep that Mediterranean spirit.
- •
Using a tin-lined copper baking tray helps achieve an even bake and a beautifully golden crust.
- •
The sausage is the star ingredient here, lending the focaccia its savoury depth and structure.
- •
For a vegan twist, replace the sausage with a spiced legume ragù and swap the caciocavallo for cashew-based vegan cheese.
- •
To boost umami, sprinkle some nutritional yeast flakes into the dough or over the focaccia before baking.
- •
For gluten-free baking, try rice or chickpea flour, adjusting the proving times accordingly.
- •
The secret to this focaccia’s charm lies in a slow rise and using simple, quality ingredients.
📦 Storage
- • Keep the focaccia at room temperature in a sealed container for up to 24 hours to maintain its freshness and softness.
- • For longer storage, wrap it well in cling film and pop it in the fridge, where it will keep for 2-3 days.
- • To freeze, portion the focaccia, wrap each piece tightly in cling film, place in freezer bags, and store for up to a month.
🍷 Pairing
Pair this flavour-packed focaccia with a Sicilian Nero d'Avola, whose soft tannins and fruity notes beautifully complement the sausage and caciocavallo. Alternatively, a light Frappato from eastern Sicily offers a fresh, lively contrast. If you fancy something from further afield, a Tuscan Chianti Classico or an Alto Adige Pinot Noir are excellent choices to balance the dish’s richness.
Making this sausage focaccia is like inviting a slice of Sicily into your home – a celebration of authentic flavours and shared moments. I warmly encourage you to give it a go, and don’t forget to share your delicious results with friends and family. It’s the kind of recipe that brings people together, one slice at a time.
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