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Sausage-Ricotta Focaccia Recipe

Looking for a healthy and tasty focaccia recipe, homemade dough prepared and with a really rich topping? Sausage-Ricotta Focaccia Recipe is the one for you, it requires a little time but the result is fantastic. You can serve it immediately and place in the fridge and eat later on, when you are at work.


PREP: 35 min


COOK: 25 min

DIFFICULTY: intermediate



750g - all

25g - dry active yeast

1 - teaspoon sugar

250g - ricotta

60g - sausage, diced

5 - tablespoons extra virgin olive oil

2 - eggs, whisked

2 - tablespoons parsley, minced

60g - freshly mozzarella cheese, diced

- grated Parmesan cheese

- white flour to powder

- salt and freshly ground black pepper


Mix together yeast, sugar, warm water and let sit for 15 minutes, until the mixture is foamy. Tip the flour into a large bowl and make a well in the centre, add the mixture,the remaining water and salt. Bring the dough together with a spoon then with your hands, incorporating 2 tablespoons of olive oil. It should be soft, smooth but not too sticky or wet. Tip onto a floured work surface and knead for about 10 minutes, or until it's smooth, soft and springs back when pushed with a finger. Put the dough into an oiled large bowl and let it rest for 2 hours (or until has doubled in size) in a warm place. Cover with a wet towel or a cling film. Preheat the oven to 200° C and lightly oil a 20 x 30 rectangle large hob. Transfer the dough in a floured surface and stir it for 5 minutes. Lay the dough into the oiled hob, pressing with your fingertips. In a large bowl mix ricotta, eggs, parsley, sausage, mozzarella cheese, parmessan cheese, salt and pepper. Top the bread dough with all the mixture and spice up with the remaining olive oil. Bake for 25 minutes, or until lightly brown but not burned. Serve the focaccia with ricottina and sausage warm or at room temperature

Sausage-Ricotta Focaccia Recipe