Sausage and Caramelized Onion Focaccia Recipe Offers Italian-German Twist

A new recipe for sausage and caramelized onion focaccia, inspired by a wedding dish served to Daniel Amit, combines Italian focaccia dough with German bratwurst sausages, caramelized onions, and thyme. The resulting bread is described as airy, soft, slightly crispy on the edges, and unforgettable, offering a unique blend of flavors.

The recipe details the preparation of a rich focaccia dough using bread flour, yeast, sugar, warm water, olive oil, and salt. The dough requires kneading for about seven minutes until soft and sticky, followed by a first rise of 1 to 1.5 hours until doubled in volume.

Simultaneously, the recipe instructs on caramelizing three large onions by frying them in olive oil with salt for about 20 minutes until soft and golden, then adding brown sugar and cooking for another 3-4 minutes. The onions are then cooled slightly.

After preparing the dough and onions, the focaccia dough is transferred to a well-oiled baking pan (approximately 35x25 cm) and gently spread. It undergoes a second rise of about 30 minutes. The bratwurst sausages are cut into thirds and pressed into indentations made in the dough. Caramelized onions and thyme sprigs are scattered over the top, followed by a drizzle of olive oil and coarse salt.

The focaccia is baked in a preheated oven at 220 degrees Celsius (428°F) for 25-30 minutes until golden brown and puffed, and the sausages are cooked through. It is finished with another drizzle of olive oil and allowed to cool for ten minutes before serving. The recipe is credited to Yechiam.