No-Knead Focaccia With Sausage, Apple and Shallots

• porsi: 16 servings
• waktu aktif: 2 hours 30 minutes
• total waktu: 3 hours

Bahan-bahan

7 ½ cups (1022 grams) unbleached all-purpose flour

3 ¼ cups (770 milliliters) plus 1 tablespoon lukewarm water, divided

½ cups (120 milliliters) plus 3 tablespoons extra-virgin olive oil, divided

2 tablespoons granulated sugar

1 tablespoon dried instant yeast (not rapid rise)

2 ½ teaspoons fine sea or table salt

12 ounces to 15 ounces mild or hot Italian sausage (bulk ground or removed from casings), separated into 3/4- to 1-inch pieces

1 small apple (about 6 ounces), cored and cut into 1/8-inch wedges

2 shallots, halved lengthwise and cut into 1/8-inch wedges

¼ cups fresh sage leaves

flaky sea salt, for sprinkling (optional)

Petunjuk

In a large 5- or 6-quart bowl and using a wooden spoon, stir together the flour, 3 1/4 cups (780 milliliters) water, 1/4 cup (60 milliliters) of oil, the sugar, yeast and sea or table salt, forming a rough dough. Cover the bowl with a towel and let rise for 2 hours. (If your bowl is smaller than recommended, transfer the dough to a container large enough to allow the dough to double in size and cover.)

Step 2

The dough can be used right away, but it's much easier to handle once thoroughly chilled, about 3 hours. For longer-term storage, transfer the dough to a vented container (if airtight, the lid can pop off), where it can stay for up to 2 weeks.

Step 3

Meanwhile, place the sausage pieces in a microwave-safe pie dish (or other large, shallow dish you can cover) along with the 1 tablespoon of water. Cover with a plate and microwave on HIGH until cooked through, 4 to 5 minutes (the meat should have reached an internal temperature of just about 160 degrees, but remember it will cook more in the oven). Drain the pieces from the liquid in the plate and let cool.

Step 4

Pour 1/4 cup (60 milliliters) of the remaining oil into an 13-by-18-inch rimmed baking sheet, tilting the pan to coat it thoroughly. Scrape the dough onto the pan and start to press it out; it will not fill to the edges of the pan. Tent the dough with greased plastic wrap or place inside an extra-large reusable zip-top bag (10 gallons) and let rest for 10 to 15 minutes.

Step 5

Position a rack in the middle of the oven and preheat to 425 degrees. If you have a baking stone, place it on this rack, too. (You may use an upper- or lower-middle rack if you have something else in the oven, too, such as roasted vegetables, but be sure to rotate from top to bottom halfway through baking.)

Step 6

Use your hands to gently push the dough to the edges of the pan (lightly oil them or dip them in some of the oil on the pan to prevent sticking, if needed). Use a pastry brush to spread the remaining 3 tablespoons of oil across the top of the dough. Press the cooked and cooled sausage, apples, shallots and sage leaves evenly into the dough in whatever arrangement you want. Try to get the toppings almost, but not all the way, to the bottom of the dough. Re-cover the dough with the greased plastic wrap or zip-top bag and let the dough rest and rise for 20 minutes, then sprinkle with the flaky salt, if using.

Step 7

Transfer the baking sheet to the oven, atop the heated stone, if using, and bake for 25 to 30 minutes, or until the focaccia crust is medium brown and feels dry and firm on the surface. The toppings may have a few charred edges.

Step 8

Using a rounded knife, loosen the loaf from the edges of the pan, then slide the focaccia onto a large cutting board. (You can also cut it in the pan if you prefer.) Cut the loaf into approximately 2-by-3-inch pieces. You should get 32 pieces. Serve warm or at room temperature.

Catatan

Variations

For a scaled-down option, you can convert this into smaller loaves in 9-inch round cakes pans — halve the dough for 2 round loaves or quarter it for just one. The round loaves will bake in 20 to 25 minutes.

Nutrisi

• Kalori: 395
• Total Lemak: 16 g
• Lemak Jenuh: 3 g
• Kolesterol: 13 mg
• Natrium: 494 mg
• Total Karbohidrat: 52 g
• Serat Diet: 2 g
• Total Gula: 3 g
• Protein: 9 g