Sausage and Rosemary Focaccia

Cook Time 1 hour + 2 hours 30 minutes resting

Servings 6


14g (2 sachets) instant yeast

400ml lukewarm water

3 tbsp extra virgin olive oil, plus extra for oiling and brushing

2 tsp salt flakes

640g strong bread plain flour

2 tbsp caster sugar

1 chorizo sausage, casing removed and torn into small pieces

¼ cup crushed tomatoes

1 small sprig of rosemary


To make the focaccia, mix the yeast, a pinch of flour and 4 tablespoons of the lukewarm water together in a small bowl. Allow to stand for 15-30 minutes, to activate (you will know it is ready when it becomes foamy). Combine the rest of the lukewarm water, 1 tablespoon of the oil, a pinch salt, sugar and flour in the bowl of a mixer and with the dough hook attached, mix until just combined. Add the yeast mixture and knead again for 1-2 minutes until the mixture comes together to form a sticky dough.

Generously oil a baking tray with a teaspoon of oil (approximately 30 cm x 45 cm) and evenly spread the dough out onto the tray. Cover with baking paper and rest in a warm spot for 1 hour or until it doubles in size.

Mix the rosemary and remaining oil and salt.

After an hour of resting, use your fingers to make indentations on the surface of the dough. Spread over the crushed tomatoes and nestle in sausages into the dough. Brush over the rosemary oil and season generously with salt and rest for another hour.

Preheat the oven to 220°C.

Bake the focaccia for 15–20 minutes until golden on the top and crispy on the bottom. Brush a little more oil over the top when it comes out of the oven before serving.


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