Garlic Cheese Sausage Focaccia Bread
A rustic, bubbly homemade garlic cheese sausage focaccia bread loaded with cherry tomatoes, black olives, melted mozzarella, and fragrant fresh rosemary.
Focaccia is one of the most rewarding flatbreads to make at home, relying on cold fermentation and high hydration to achieve its signature airy crumb and crispy, oil-rich crust. This loaded version infuses the dough with rich garlic oil and tops it with savory sausage, sweet cherry tomatoes, and stretchy melted cheese for a hearty twist on the Italian classic.
Ingredients
- 500 g high-gluten flour
- 500 g water
- 15 g sugar
- 5 g dry yeast
- 5 g salt
- 40 g olive oil
- to taste cherry tomatoes
- to taste mozzarella cheese shreds
- to taste sausage
- to taste black olives
- to taste black pepper
- to taste garlic
- to taste fresh rosemary
Instructions
- 1Dissolve yeast and salt
Add dry yeast and salt into a container filled with water, then stir the mixture thoroughly to ensure everything is evenly dissolved before incorporating the flour.
Tip: Make sure the water temperature is lukewarm or room temperature to help activate the yeast properly without killing it. - 2Incorporate the flour
Pour the high-gluten flour into the prepared liquid mixture and stir continuously using a spatula to combine all the ingredients together.
Tip: Add the flour gradually if needed to prevent lumps from forming during the initial mixing phase. - 3Add olive oil and mix
Pour 20g of olive oil into the flour and water mixture, then use a spatula to stir all the ingredients evenly until a cohesive, wet dough forms.
Tip: Olive oil helps tenderize the dough and gives focaccia its signature rich flavor and crispy crust. - 4First dough fold
After 50 minutes of cold fermentation, take the dough out of the container and gently fold it over itself to strengthen the gluten structure.
Tip: Wear gloves if necessary to handle sticky wet dough more easily without tearing it. - 5Second shaping and folding
Perform a second shaping process after resting by folding the dough from the sides toward the center, then pick it up to execute a few gentle stretches and folds.
Tip: Stretching and folding traps air bubbles inside the dough, which creates the airy texture characteristic of focaccia. - 6Transfer to baking pan
Prepare a baking pan by brushing its bottom and sides with oil, then pour the fermented dough into the pan and spread it out evenly.
Tip: Ensure the baking pan is thoroughly greased so the focaccia wont stick after baking. - 7Pour and Spread Olive Oil
Pour olive oil over the dough in the baking pan and spread it out evenly to coat the surface.
Tip: Make sure the oil is distributed evenly across the pan. - 8Transfer to Oven for Initial Bake
Transfer the prepared baking pan with the topped and proofed dough into the preheated oven to bake briefly, letting the surface skin slightly harden before adding the cheese.
Tip: Ensure the oven is fully preheated before placing the pan inside. - 9Bake the Focaccia
Bake the focaccia inside the oven until the surface is lightly golden and the dough is cooked through.
Tip: Keep an eye on the oven to prevent the toppings from burning. - 10Slice the Baked Focaccia
Remove the baked focaccia from the pan, let it cool slightly on a wooden cutting board, and slice it into uniform squares for serving.
Tip: Letting it rest for a few minutes prevents it from crumbling when cut. - 11Serve the Focaccia
Lift a slice of the freshly baked focaccia to reveal its soft texture and rich toppings, ready to enjoy.
Tip: Serve warm for the best taste and texture.
