Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Rolled Focaccia with Sausage and Ricotta: A Rustic Sicilian Treat to Share
Discover the recipe for rolled focaccia filled with sausage and ricotta—a deliciously rustic dish perfect for enjoying with friends and family!
📖 What is it
Discover the recipe for rolled focaccia filled with sausage and ricotta—a deliciously rustic dish perfect for enjoying with friends and family!
🛒 Ingredients
- ✓ 600 g focaccia dough
- ✓ 200 g sheep’s ricotta
- ✓ 1 egg
- ✓ 150 g sausage
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Picture yourself wandering through the olive groves and citrus orchards of Sicily, where the air is rich with Mediterranean scents. Here, the rolled focaccia with sausage and ricotta is born—a dish steeped in rural tradition and bursting with authentic flavours. The crisp outer crust gives way to a creamy, savoury filling, enlivened by the bold character of fennel-spiced sausage and the gentle creaminess of fresh sheep’s ricotta. Ideal for warming up those autumn evenings, this speciality invites you to share moments of genuine Sicilian hospitality.
👨🍳 Preparation
- 1
Pass the ricotta through a fine sieve and mix it with the sausage, peeled and crumbled.
- 2
Add the beaten egg, a pinch of salt, and a good grind of black pepper.
- 3
Roll out the risen dough to about half a centimetre thick on a sheet of baking parchment.
- 4
Spread the filling evenly over the dough, leaving a 1 cm border around the edges.
- 5
Carefully roll the focaccia up and seal the edges well.
- 6
Brush the surface generously with extra virgin olive oil.
- 7
Transfer the focaccia, still on the parchment, to a baking tray and bake in a preheated oven at 220°C for 35 to 40 minutes.
- 8
Serve the rolled focaccia warm or cold.
💡 Tips and Variations
- •
For an even richer filling, try adding finely chopped sun-dried tomatoes for a lovely sweet and tangy note.
- •
If you prefer a milder flavour, swap the sausage for slices of cooked ham while keeping the creamy ricotta.
- •
Use well-drained sheep’s ricotta to avoid excess moisture and ensure the filling holds together perfectly.
- •
For a vegetarian twist, replace the sausage with sautéed mushrooms, which add a lovely earthy depth.
- •
The secret to a fragrant focaccia lies in a slow, gentle rise—ideally in a warm spot—to achieve a soft, airy crumb.
📦 Storage
- • Store the focaccia in an airtight container in the fridge, where it will keep fresh and tasty for up to two days.
- • For longer storage, you can freeze the cooked focaccia wrapped tightly in cling film and foil; it will keep for up to a month.
- • To enjoy again, warm the focaccia in the oven at 160°C for about 10 minutes to restore its crispness.
🍷 Pairing
To complement this boldly flavoured focaccia, choose a Sicilian Nero d’Avola, whose soft tannins and red fruit notes enhance the savoury filling. Alternatively, a light, fragrant Frappato offers a lovely balance to the richness. For a pairing from further afield, a Tuscan Chianti Classico brings a pleasant structure and freshness that pairs beautifully with ricotta and sausage.
Making this rolled focaccia with sausage and ricotta is like bringing a slice of Sicily right into your kitchen, full of authentic flavours and time-honoured traditions. I warmly encourage you to give this recipe a go—it’s a wonderful way to treat yourself and your loved ones to a hearty, comforting meal. Don’t forget to share this delicious creation with friends and family, spreading the joy of Sicilian cooking far and wide.
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