Focaccia con salsiccia e pomodorini

flavio_campaniolo

Preparation time

40 minuti

Difficulty

Media

Cooking time

25 minuti

Servings

4

Lievitazione

8 ore

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Una focaccia rustica ma raffinata, con una base soffice a lunga lievitazione. La dolcezza dei pomodorini ciliegino e dello scalogno si intreccia con la sapidità della salsiccia, mentre l’emulsione al basilico regala un profumo fresco e un tocco aromatico che completa il piatto. Perfetta per una cena conviviale o come piatto unico. #focacciaartigianale #licoli #lievitomadre #focacciaconlicoli #salsiccia #pomodoriniciliegino #basilico #scalogno #impastofattoincasa #cucinaconamore

Ingredients

• Manitoba flour
  400 undefined
• Water
  280 ml
• Fresh sausage
  200 undefined
• Cherry tomato
  150 undefined
• Li.co.li. (Starter)
  120 undefined
• Extra virgin olive oil
  60 ml
• Shallot
  40 g
• Basil
  10 undefined
• Fine salt
  8 undefined
• Coarse salt
  to taste

Procedure

0. In a large bowl, combine the flour and active sourdough starter. Gradually pour in the water and mix with your hands or a Danish whisk until you obtain a rough but well-hydrated dough. Let it rest for 20 minutes (short autolysis), then begin kneading it until the gluten network develops.

1. Add the salt and mix it into the dough until fully incorporated. Then slowly drizzle in the oil and fold it into the bowl until the dough is soft and slightly shiny.

2. Transfer the dough to a lightly greased surface and fold it 2–3 times every 15 minutes. Then cover and let it rise at room temperature for 4–6 hours, or until doubled in size.

3. Grease a rectangular baking pan (about 30x40 cm) and gently spread the dough with your fingertips, without deflating it too much. Cover with plastic wrap and let rest for 1 hour.

4. Remove the casing from the sausage and crumble it with your hands. Halve the cherry tomatoes and slice the shallot. Blend the oil with the basil leaves, water, and a pinch of salt until you obtain a bright green emulsion.

5. Spread the cherry tomatoes over the surface of the dough, cut side up. Add the crumbled sausage, pressing it lightly into the dough. Add the shallot and a pinch of coarse salt. Drizzle with the basil emulsion. Bake in a preheated oven at 230°C (450°F) for 25–30 minutes, until the base is cooked through and the surface is lightly golden. For a crispier finish, you can turn on the broiler for the last 2 minutes.

6. Remove from the oven and let cool on a wire rack before slicing. Serve in slices, accompanied by a craft beer or a light salad.

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Creation date May 26, 2025

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