The original sausage and cheese bread recipe we have, came from my wife’s sister. Over the years we have changed it slightly. It makes a great lunch or dinner and a fantastic hors d’oeuvre for a party. Served warm it’s great and it is easy to rewarm and serve the next day. Most grocery stores today sell pizza dough and if yours doesn’t a lot of pizza stores will, or as a last resort you can make your own. We usually make a large batch and freeze them in individual bags and thaw as needed.
For the sausage you have many options. You can use an italian sausage removed from the casing (mild or hot), or your favorite style, we like Jimmy Dean’s sage sausage it gives a great flavor and isn’t too greasy.
Ingredients for Sausage and 3 Cheese Bread
1 recipe pizza dough
1 pound loose Sausage meat
1/2 cup Mozzarella diced small
1/2 cup Asiago diced small
1/2 cup grated Parmesan
1/2 cup fresh parsley chopped
2 eggs
Directions for Sausage and 3 Cheese Bread
Preheat oven to 350°
Fry up the sausage breaking it up into small pieces. Once cooked drain and place into a bowl. Add the cheeses, parsley and one egg and combine completely.
Roll the dough out to about a 12 X 9 rectangle. for easiest results place the dough onto the baking sheet before forming the log. Place the sausage in the center of the dough and pull the long sides of the dough up and over the sausage forming a roll. Now fold the ends up and over to encase and seal. Turn the roll over so that the folded seam are on the bottom.
Beat the second egg and brush over the top of the roll.
brush with egg wash
Bake at 350° for about 1/2 an hour until top is golden brown.
bake till golden brown
Remove from oven and let rest for about five minutes before slicing.
The Official Taste Tester
Now this is a great way to start a party! Almost a little too spicy for a SAPP (Scotish American Puppy Princess) but I did enjoy it greatly. A 5 paw recipe for sure!
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Fry up the sausage breaking it up into small pieces. Once cooked drain and place into a bowl. Add the cheeses, parsley and one egg and combine completely.
Roll the dough out to about a 12 X 9 rectangle. for easiest results place the dough onto the baking sheet before forming the log. Place the sausage in the center of the dough and pull the long sides of the dough up and over the sausage forming a roll. Now fold the ends up and over to encase and seal. Turn the roll over so that the folded seam are on the bottom.
Beat the second egg and brush over the top of the roll.
Bake at 350° for about 1/2 an hour until top is golden brown.
Remove from oven and let rest for about five minutes before slicing.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
This is the French flatbread the equivalent of focaccia and more. A flat bread sometimes shaped like a leaf and flavored with herbs and sea salt. It can be like a calzone with bacon and cheese folded into it. Served like a pizza or served like a streuselkuchen with fruit and streusel topping as a breakfast treat.
As a breakfast bread it is usually made with berries covered with the crumble topping. My take is a little different but just as tasty.
Ingredients for Fougasse
¼ of a focaccia dough recipe
¼ – ½ cup Orange Marmalade
½ a recipe of crumble topping
Ingredients for Crumble topping
½ cup melted butter(not too hot)
1/3 cup granulated sugar
1/3 cup brown sugar
1¾ cups of all purpose flour
1 tsp ground cinnamon
confectioner’s sugar for dusting (optional)
Directions for Fougasse
Preheat oven to 450°
Take ¼ of the Focaccia recipe ( http://wp.me/s371lr-focaccia ) and remove from the refrigerator take it out of it’s ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.
Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.
Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.
Bake for about 20 minutes at 450°, remove from the oven and take out of cake pan onto a wire rack to cool. Once cool, dust lightly with the confectioner’s sugar,
Directions for the Crumble Topping
Melt the butter and let it cool slightly , you do not want it too hot.
Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.
Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.
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Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
Take ¼ of the Focaccia recipe and remove from the refrigerator take it out of it's ziplock bag and place on a lightly floured surface. Gently form into a ball and lightly dust top with flour and cover with a towel or loosely with plastic wrap and let it stand for about an hour and a half.
Take a 9 X 9 inch cake pan and put about 2 Tbs of Olive oil in the bottom and swirl to coat.
Take the dough and gently press the it into the shape of the pan and if large amount of the oil pools at the side, lift the dough slightly to allow it underneath. Gently spread the marmalade over the dough and then cover completely with the crumble topping ( recipe to follow) pressing it lightly into the dough so that it adheres.
Bake for about 20 minutes, remove from the oven and take out of cake pan onto a wire rack to cool. Dust with confectioner's sugar when cool.
Directions for the Crumble Topping
Melt the butter and let it cool slightly , you do not want it too hot.
Combine the flour the sugars and cinnamon in a large bowl and mix to combine. Add the melted butter and with a fork stir to mix being careful not to break up the large clumps that form, continue to mix until all the ingredients are combined.
Spread over your desired recipe pressing gently to make it adhere to the mixture and bake according the recipe.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
This could quite possibly be the king of flatbreads. When made properly it is light and airy and moist with olive oil, flavorful and delicious. Cousin to the pizza dough, baked with a variety of toppings from rosemary and sea salt, to olives, to grilled vegetables, with tomato and cheeses like a pizza, sliced in half as a sandwich bread, served as a fougasse with fruit and streusel topping. The options are endless. It is a flatbread not a fast bread and patience is the key.
Ingredients for Focaccia
For the yeast
½ cup warm water, approximately 100° -105° (no hotter)
3 envelopes Fleischmann’s Active Dry yeast
For the Focaccia
1¾ Cups of warm water
½ cup Olive Oil
6½ cups flour
1 Tbs salt
4 one gallon zip lock bags with about 2 tbs Olive oil rubbed all inside
Directions for Focaccia
Take the bowl of the mixer and place the yeast and the ½ cup warm water into it. Whisk it lightly and set aside for about 10 minutes. If the yeast is active it should dissolve and turn the mixture creamy. *TIP rinse the bowl in warm water and dry before putting the yeast in, so that it doesn’t cool the water too much and slow the growth of the yeast.
In a bowl combine the flour and salt.
Now pour the 1¾ cups of warm water (100° – 105°) and the olive oil into the yeast and stir to combine. Once combined add about 3 cups of the flour and using a spatula mix until just combined. Now place the dough hook in the bowl and connect bowl to mixer add the remaining flour and on low speed mix until the dough comes together. At this point adjust the dough if looks too dry and stiff add a few drops of water.
On a medium speed knead the dough for about 8 – 12 minutes, be sure to scrape down the sides of the bowl and the hook as you go.
You will know you are done when you have a moist and extremely elastic dough that will stretch without tearing and cleans the sides of the bowl.
Turn the dough out onto a lightly floured surface and form it into a ball. Place it into a large bowl that has been well coated with Olive oil. Turn the ball around to coat completely with oil and cover the bowl with plastic wrap and let it rise in a warm place, until doubled in size.
Place in a well oil bowl turn to cover completely and cover bowl with plastic wrap
allow to double in size
Once doubled in size gently deflate the dough and turn in the bowl to cover again with oil, rewrap bowl in plastic wrap and allow to rise a second time, until again doubled in size.
Take the gallon ziplock bags and place 2 Tbs of oil into each. Close and massage bags to get entire inside coated with oil.
When the dough has risen a second time turn it out and gently form into a large ball and using a large knife cut into 4 equal parts, and form each part into a ball. Place each ball into one of the ziplock bags and store in the refrigerator for no less than 24 hours.
The next day when your ready to bake the breads take it out of the refrigerator at least an hour and a half before your going to use it. Gently turn the dough out onto a lightly floured surface. Dust lightly with flour and cover loosely with plastic wrap or a towel.
Baking the Focaccia
There are a number of different ways to bake the bread depending on your situation you can certainly try a few to decide which one you like best.
For all forms of baking, preheat the oven to 450° and set the rack in the lower third of the oven.
If you have a baking stone or are going to bake on a sheet pan, take the dough and on a lightly floured surface very gently work it out to about a 9 X 9 inch square. Place what ever flavorings you are going to use on the top, ie: sea salt and rosemary and then sprinkle olive oil lightly over all. Let the dough rest for about 10 minutes. If using a baking stone place a fair amount of corn meal on a peel place the dough on to it and slide onto the stone. If you have a spray bottle spray a little water into the oven to create a mist or throw a few ice cubes onto the bottom of the oven. Bake for about 20 minutes until the top is lightly browned.
For a sheet pan place a piece of parchment paper onto the pan sprinkle lightly with corn meal and bake the same as above.
My favorite way to bake Focaccia is to use a cake pan. While researching Irish Soda Bread I came upon a recipe that used one and I have tried it with a few other breads and it works really great with the Focaccia.
Take a 9 inch round cake pan and put about 2 Tbs of olive oil in the bottom and spread it around. Take a ¼ of the focaccia recipe and gently press into the shape of the pan. flavor as you wish and drizzle a little olive oil over all. If when you have it to the edges there is a rim of olive oil lift the dough slightly and let the oil seep underneath. Open preheated oven and throw in a handful of ice cubes, place the cake pan in the lower 1/3 of the oven and bake for about 20 minutes. Once baked remove to a wire rack to cool completely.
Another twist use a square pan to make sandwich slices, once they are baked and cooled cut into 4 equal parts and then slice horizontally.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
½ cup warm water, approximately 100° -105° (no hotter)
3 envelopes Fleischmann's Active Dry yeast
For the Focaccia
1¾ Cups of warm water
½ cup Olive Oil
6½ cups flour
1 Tbs salt
4 one gallon zip lock bags with about 2 tbs Olive oil rubbed all inside
Instructions
Directions for Focaccia
Take the bowl of the mixer and place the yeast and the ½ cup warm water into it. Whisk it lightly and set aside for about 10 minutes. If the yeast is active it should dissolve and turn the mixture creamy. *TIP rinse the bowl in warm water and dry before putting the yeast in, so that it doesn't cool the water too much and slow the growth of the yeast.
In a bowl combine the flour and salt.
Now pour the 1¾ cups of warm water (100° - 105°) and the olive oil into the yeast and stir to combine. Once combined add about 3 cups of the flour and using a spatula mix until just combined. Now place the dough hook in the bowl and connect bowl to mixer add the remaining flour and on low speed mix until the dough comes together. At this point adjust the dough if looks too dry and stiff add a few drops of water.
On a medium speed knead the dough for about 8 - 12 minutes, be sure to scrape down the sides of the bowl and the hook as you go.
You will know you are done when you have a moist and extremely elastic dough that will stretch without tearing and cleans the sides of the bowl.
Turn the dough out onto a lightly floured surface and form it into a ball. Place it into a large bowl that has been well coated with Olive oil. Turn the ball around to coat completely with oil and cover the bowl with plastic wrap and let it rise in a warm place, until doubled in size.
Once doubled in size gently deflat the dough and turn in the bowl to cover again with oil, rewrap bowl in plastic wrap and allow to rise a second time, until again doubled in size.
Take the gallon ziplock bags and place 2 Tbs of oil into each. Close and massage bags to get entire inside coated with oil.
When the dough has risen a second time turn it out and gently form into a large ball and using a large knife cut into 4 equal parts, and form each part into a ball. Place each ball into one of the ziplock bags and store in the refrigerator for no less than 24 hours.
The next day when your ready to bake the breads take it out of the refrigerator at least an hour and a half before your going to use it. Gently turn the dough out onto a lightly floured surface. Dust lightly with flour and cover loosely with plastic wrap.
Baking the Focaccia
There are a number of different ways to bake the bread depending on your situation you can certainly try a few to decide which one you like best.
For all forms of baking, preheat the oven to 450° and set the rack in the lower third of the oven.
If you have a baking stone or are going to bake on a sheet pan, take the dough and on a lightly floured surface very gently work it out to about a 9 X 9 inch square. Place what ever flavorings you are going to use on the top, ie: sea salt and rosemary and then sprinkle olive oil lightly over all, if using a baking stone place a fair amount of corn meal on a peel place the dough on to it and slide onto the stone. If you have a spray bottle spray a little water into the oven to create a mist or throw a few ice cubes onto the bottom of the oven. Bake for about 20 minutes until the top is lightly browned.
For a sheet pan place a piece of parchment paper onto the pan sprinkle lightly with corn meal and bake the same as above.
My favorite way to bake Focaccia is to use a cake pan. While researching Irish Soda Bread I came upon a recipe that used one and I have tried it with a few other breads and it works really great with the Focaccia.
Take a 9 inch round cake pan and put about 2 Tbs of olive oil in the bottom and spread it around. Take a ¼ of the focaccia recipe and gently press into the shape of the pan. flavor as you wish and drizzle a little olive oil over all. If when you have it to the edges there is a rim of olive oil lift the dough slightly and let the oil seep underneath. Open preheated oven and throw in a handful of ice cubes, place the cake pan in the lower 1/3 of the oven and bake for about 20 minutes. Once baked remove to a wire rack to cool completely.
Another twist use a square pan to make sandwich slices once they are baked and cooled cut into 4 equal parts and then slice horizontally.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/
