Our Values
- Recipes
- Country sausage with potato focaccia
Country sausage with potato focaccia
Ingredients
Description
How long has it been since you've treated yourself to a luganega? Now is the right time!
If you want to make your dinner or lunch unforgettable, don't forget the bread with which to enjoy the taste of the country sausage. It could be a rosetta, but what if you prepared a fabulous focaccia with potatoes? Making it at home is easier than you think: here's the recipe!
Procedure
The longest preparation is for the potato focaccia. First of all, boil the water to cook the potatoes. Once they are ready, peel and mash them.
In a bowl, mix the flour with the crumbled yeast and half of the lukewarm water.
Let it rise in a warm place for about an hour, covering it with a cloth. After the hour, divide the dough into various balls to make small focaccias or, if you prefer, spread it out entirely on one or two baking trays lined with baking paper.
Let it rise for another hour.
Before baking at 220°C, press with your fingers the focaccia to form the classic hollows, brush with oil and coarse salt.
The focaccias will cook in about twenty minutes. In the meantime, you can cook the sausages in a pan or on a grill.
Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.
Suggestions
You can pair the sausages and focaccia with a good glass of red wine.
Latest Guides
Still hungry? Discover more
Here is a selection of recipes with Carne al fuoco!
