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Spelt Foccacia with Mozzarela and Sausage Recipe


Looking for a special, healthy and tasty focaccia recipe? Try this Spelt Focaccia with Mozzarela and Sausage Recipe, prepared with spelt flour, durum wheat flour and with a really tasty filling: escarole, mozzarella cheese, italian sausage, olives. Perfect for autumn - winter days when organizing a rustic family lunch.


Spelt_Foccacia_with_Mozzarela_and_Sausage

PREP: 30 min

INACTIVE TIME: 2 hours

COOK: 40 min

DIFFICULTY: medium

SERVES: 4-6


INGREDIENTS


300g - durum wheat flour

200g - spelt flour

250ml - lukewarm water

1 - package dry active yeast

2 - teaspoons sugar

- salt

Topping Ingredients

1kg - escarole, cleaned and boiled

200g - mozzarella cheese

200g - sausage

50g - olives, pitted

- extra virgin oilve oil

1 - garlic clove

- salt to taste


DIRECTIONS


Firstly prepare focaccia dough: mix together yeast, sugar, warm water and let sit for 15 minutes, until the mixture is foamy. Tip the flours 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. 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 1 hour ( or until has doubled in size ) in a warm place. Cover with a wet towel or a cling film. Meanwhile prepare the filling: clean, wash and boil escarole in salted boiling water until tender. Drain well in a colander and cook in a large frying pan with 3 tablespoons extra virgin olive oil, garlic clove and olives. Add the chopped sausage, cook for other 5 minutes and remove pan from heat. Add the shredded mozzarella cheese, season with salt if necessary and stir well all the ingredients with a spoon. The filling mixture is ready. When the dough has risen, place in a lightly floured surface, divide into two equal parts, roll out the first part, arrange all the fillling mixture and close with the second part. Allow to rest for other 20-30 minutes. preheat oven to 180°C and bake the stuffed spelt focaccia for about 40 minutes, until lightly brown. Remove from oven, let cool for 10 minutes and serve warm.


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Spelt Foccacia with Mozzarela and Sausage