Sausage & Salami Focaccia

Serves make 1 tray

Time 1 hour plus proving

Ingredients

3 cups plain flour

7g dried yeast 

1 tsp salt

1¼ cups warm water

2 tsp sugar

3½ tbsp extra virgin olive oil

120g salami, thinly sliced 

200g Italian sausage, diced 

100g Kalamata olives

¼ white onion, thinly sliced

1½ tbsp fresh rosemary leaves

Pepper

Method

In a bowl, add flour, yeast, sugar, 2 tablespoons of olive oil, 2 teaspoons of salt and 1¼ cups of warm water. Mix to combine until there are no lumps.

Transfer to a wooden board dusted with flour and kneed for 5-10 minutes until the dough is smooth. Place the dough back in the bowl and cover it with plastic wrap set aside in a warm place to prove. 

Set aside in a warm place for 45 minutes to 1 hour or until the dough has doubled in size.

Line a baking tray with baking paper. Add 2 tablespoons of olive oil onto the tray and rub to ensure the oil spreads evenly. 

Transfer the dough onto the baking tray and flatten the dough evenly. Cover it with plastic wrap and allow the dough to rest for 20-30 minutes or until doubled in height if time permits. 

Preheat the oven to 200°C.

Spread salami, sausage, onion, olives and rosemary leaves over the dough. Season with salt and pepper and sprinkle the remaining ½ tablespoon of oil over the top. 

Bake for 25-30 minutes or until the focaccia is golden brown.

Serve and enjoy!