Fennel Sausage, Braised Escarole & Parmesan Focaccia

Fennel Sausage, Braised Escarole & Parmesan Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 2 tsp kosher salt
• 0.5 cup extra virgin olive oil
• 1 lb bulk fennel sausage
• 1 head escarole, roughly chopped
• 3 cloves garlic, minced
• 0.5 cup chicken broth
• 0.5 cup Parmesan cheese, freshly grated
• 0.25 tsp red pepper flakes
• 0.5 tsp flaky sea salt

Watch how to make Fennel Sausage, Braised Escarole & Parmesan Focaccia

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Fennel Sausage, Braised Escarole & Parmesan Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water, 2.25 teaspoons active dry yeast, and 1 teaspoon granulated sugar. Let it sit for 5-10 minutes until a layer of foam appears, confirming the yeast is active.
2. Add 3.5 cups all-purpose flour, 2 teaspoons kosher salt, and 1/4 cup extra virgin olive oil to the yeast mixture. Mix until a shaggy dough forms, then knead for 5-7 minutes using a dough hook on low speed or by hand, until smooth and elastic.
3. Lightly oil a clean large bowl with a tablespoon of olive oil, place the dough in it, and turn to coat. Cover tightly with plastic wrap and let rise in a warm place for 1.5-2 hours, or until the dough has doubled in size.
4. While the dough rises, prepare the sausage and escarole. In a large skillet, cook 1 lb bulk fennel sausage over medium-high heat, breaking it up with a spoon, until fully browned. Drain off any excess fat and set the sausage aside.
5. In the same skillet (no need to clean), add 1 tablespoon of olive oil and heat over medium heat. Add 3 minced garlic cloves and 0.25 teaspoon red pepper flakes, sauté for 1 minute until fragrant. Add the chopped head of escarole and 0.5 cup chicken broth.
6. Cover and braise the escarole for 8-10 minutes, stirring occasionally, until it is tender and most of the liquid has evaporated. Uncover and cook for a few more minutes if needed to reduce liquid. Remove from heat and combine with the cooked fennel sausage.
7. Generously drizzle a 9x13-inch baking pan with 2 tablespoons of extra virgin olive oil, ensuring the bottom and sides are well coated. Gently transfer the risen focaccia dough to the prepared pan.
8. Using oiled hands, gently stretch and press the dough to fill the pan. If the dough springs back, let it rest for 10 minutes before trying again. Cover the pan with plastic wrap and let it proof for a second time for 45-60 minutes, until visibly puffy.
9. Preheat your oven to 400°F (200°C) during the final 15 minutes of the second proof. Drizzle the dough with 2 tablespoons of olive oil, then use your fingertips to create deep indentations across the entire surface.
10. Evenly spread the fennel sausage and braised escarole mixture over the dimpled dough. Sprinkle with 0.5 cup freshly grated Parmesan cheese and 0.5 teaspoon flaky sea salt.
11. Bake for 28-32 minutes, or until the focaccia is golden brown on top and cooked through, and the cheese is melted and lightly golden.
12. Remove the focaccia from the oven and transfer it to a wire rack to cool for at least 20 minutes before slicing and serving. This allows the internal structure to set and the flavors to meld.

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