Puffy 'foccacia' with baby sausages

Recipe from: 18 November 2010

Ingredients 11
Servings 1
Minutes 10 mins


Serving Change
  • 600
    prepared white bread dough
  • 12
    pork cocktail sausages
  • 10
    cooking oil
  • 4
    cloves garlic, peeled and crushed
  • 125
    good olive oil
  • 5
    sprigs of fresh rosemary, stripped from their stems and finely chopped, plus a few extra sprigs
  • 5
    sprigs of fresh oregano, finely chopped
  • 5
    sprigs of fresh thyme, leaves stripped from their stalks
  • 2
    'wheels' of feta cheese
  • Flaky sea salt
  • Freshly milled black pepper


10 mins
Heat the oven to 200°C.
Heat a frying pan over a brisk heat, add the cooking oil and the sausages, and cook for six to ten minutes, turning the sausages frequently, so that they are nicely browned on all sides (but still a little pink in the middle).  
While the sausages are browning, prepare the dough:  using your fingers, rub a light film of oil all over a shallow baking tray or cookie sheet.
Place the ball of dough on the sheet and gently press and stretch it out so that it covers the entire base of the cooking sheet. You will find that that dough tends to creep back a bit, but persevere with pushing and stretching until the base of the baking tray is evenly covered.
Using your bunched fingers, make deep indentations all over the dough. In a separate bowl, mix together the crushed garlic, olive oil and chopped herbs.  Pour this mixture over the dough surface and use your fingers to poke and prod it into the indentations. Crumble the feta cheese into chunks and press into the dough surface. 
Remove the sausages from the pan, drain off any fat, and press them deep into the surface of the dough, randomly, or in strict lines, as you please.  Sprinkle the surface of the dough with flaky sea salt and a showering of black pepper. Press in the remaining sprigs of rosemary.
Place in the hot oven and bake for 20-30 minutes, or until puffy, golden and cooked right through.
Halfway through the baking time, open the oven door and press the sausages deep into the dough.
Loosen the bottom of the bread with a metal spatula, slide onto a bread board and serve piping hot.

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Read more on: bake  |  beef


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2016-10-21 11:21

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