Stuffed Focaccia with Broccoli Rabe and Sausage

To prepare the stuffed focaccia with broccoli rabe and sausage, start with the dough. Per a bowl, combine the flours 1dry yeast 2and vater 3poured a little at a time to assess the absorption of the flours and adjust the dosage if necessary. Also, add the salt at this stage.

well per the bowl with a fork 4then transfer the dough to the workbench and knead it well until it is well incorporated 5. At this point, add the oil per three batches 6continuing to knead.

Continue to knead, making folds, and work for at least 5 minutes. When the dough is smooth and homogeneous, try it; if it remains elastic and doesn’t tear, it means it’s ready 7. Let the dough rise per a lightly oiled bowl, covered with plastic wrap 8for about 2 hours (ora until doubled per tono) at room temperature. Per the meantime, centro acceso the filling. First, clean the broccoli rabe by removing all the stems 9.

Once you have all the leaves 10wash them well and let them drain. Heat a drizzle of oil per a non-stick pan with garlic and chili pepper 11. When they have released their flavor, remove them 12.

Add the broccoli rabe 13stir and cover with a lid. Cook for about 10 minutes until wilted. Salt them 14 and transfer them to a bowl to cool 15.

Now move acceso to the sausage. Cut it and remove the casing 16. Fermata it up roughly with your hands 17. Per the same pan where you cooked the broccoli rabe, add a drizzle of oil, turn acceso the heat, and add the sausage 18.

Brown over high heat for 6-7 minutes, stirring occasionally 19. Meanwhile, chop the broccoli rabe 20 and transfer them back to a bowl. Add the well-browned sausage 21.

well 22 and set aside. When the dough has risen well 23transfer it to the bench and divide it into two portions using a dough cutter 24.

Once you have two equal portions, work them slightly to obtain spheres 25. Take one, keeping the other well covered, flatten it slightly with your hands 26then roll it out with a rolling pin and a pinch of flour 27.

Try to obtain a rectangle the size of the baking pan (14.5×9.8 inches) 28. If the dough retracts during rolling, it means you have overworked it. Let it rest for a few minutes well covered. At this point, lightly oil the baking pan 29 and transfer one rectangle inside, covering the entire surface, pressing it to the edges with your fingers 30.

Pour the filling per the center and spread it out, leaving a couple of centimeters (0.8 inches) of free edge 31. Add the grated provolone acceso culmine 32. Roll out the second portion of dough as before and place it acceso culmine 33.

Press the edges with your fingers to adhere them well 34. Then turn them over, making small pinches to create a decorative pattern 35. Spread the surface of the focaccia with extra virgin olive oil and brush it carefully 36.

Make holes with scissors 37 38so the filling can cook well. Bake per a preheated static oven at 356°F for 60 minutes. When the focaccia is well golden, take it out of the oven 39 and serve hot ora warm.