Pork & Apple Focaccia w Fennel and Fontina

Tom
Oct 9
3 min read

This focaccia is something truly special — loaded with crumbled pork sausage, thinly sliced apple, fennel, and melty Fontina cheese. The idea came from my friend Dominic Franks (@dominthekitchen), and it turned out to be an absolute autumn dream. The savory sausage and cheese pair perfectly with the sweet apple and aromatic fennel. It’s cozy, flavorful, and definitely not your average focaccia.

Ingredients: Focaccia Dough

• 550g bread flour (all purpose is ok as well, but I highly recommend bread)

• 9g kosher salt

• 1g sugar

• 10-11g active dry yeast (or instant)

• 500-550g lukewarm water ( I recommend lower hydration if you don’t make bread often)

• 11g olive oil

Ingredients: Toppings

• 1 fennel bulb sliced (sautéed)

• 1 apple diced (sautéed)

• 4 medium sized pork sausages (sautéed)

• 100-150g diced fontina cheese

• 1tbsp fennel fronds (pick off the bulb)

• 1tbsp fennel seeds

• 2tbsp olive oil (for mid baking)

Process: Dough

Add flour to a large mixing bowl and use your hand or spoon to make a well in the center, like a small dip or hole. Into that well, add the yeast, sugar and 100g of the lukewarm water (it should feel warm to the touch, not hot). Gently whisk just the water, sugar and yeast together in the center without mixing in the flour yet. Cover the bowl with a towel or a plate and let it sit for 15 minutes, until the mixture looks bubbly and foamy - that means the yeast is active and ready to use.

Add salt, olive oil and remaining water and mix with a spatula or hand into a rough dough. Cover with a wet towel and rest 10-15 minutes to autolyse.

Once your dough has rested and feels stretchy, knead it by hand for 3-5 minutes then cover and proof 30 minutes.

After 30 minutes lightly wet your hands and gently lift one side of the dough, stretch it upward, then fold it over toward the center - like folding one side of a letter. Do the same with the other side: lift, stretch, and fold it over the middle. The repeat this with the top and bottom edgees of the dough as well. Flip over once. You should end up with a neat little folded bundle. Cover the dough with a towel or plate again and proof 20 minutes.

Repeat the folding proces 2-3 times. Rest the dough covered for 20 minutes in-between each fold. To check the dough it should feel smoother, tighter and more elastic; if it still feels loose or slack (like it spreads too much or doesn’t hold shape) do another fold. When the dough looks strong and springs back slightly when you press it gently, you’re good to move on.

After the final fold, slap the dough on a non-sticky surface (like an oiled silicone mat) to knock out some air then shape into a tight bundle with same technique like the folding.

Place the dough in a large pan on parchment paper, cover and proof at least one hour.

Using your fingers dimple the dough all over then add the sausage, apple, fennel and fontina. Make sure you sauté the sausage, apple and sliced fennel for 3-5 minutes each over medium heat.

Bake for 30-40 minutes on 230C. Ideally steam the oven for the first 10 minutes by placing an oven safe pan on the bottom and adding boiling water at the start of the bake. If your focaccia is getting too dark (some ovens are stronger) reduce the temperature to 200C and cover lightly with aluminum foil.

After 18 minutes of baking take the focaccia out — drizzle with 2 tbsp olive oil and add fennel seeds and fennel fronds. Return to the oven and continue baking.

10.

Once the bottom of the crust is golden take the focaccia out and move onto a rack with airflow below. Cool for at least one hour.