FOCACCIA WITH SAUSAGE (Arezzo, Tuscany)

INGREDIENTS FOR 4 PERSONS

5 cups of flour

4 large pieces of Tuscany sausage with fennel, better if fresh

4 spoons of extra virgin olive oil

salt and pepper.

PREPARATION

Place the flour in a crater shape on a table;
in the center of the crater, pour on 5 tablespoons of oil, 3 handfuls of salt
and approximately a cup and a half of lukewarm water. 
Mix until a soft dough is obtained.
Divide into two equal parts and let it rest on cloth for two hours.
Skin the sausage, mince it and put in a bowl.  Add a tablespoon of oil, salt and pepper, and stirred with one fork.
Grease a pan for the oven, then cover the bottom of it with half
 of the smooth dough, then extend it until touching the walls,
 helping with hands. Distribute the sausage uniformly,
then cover with the remained dough closing the edges and folding them as forming a hem.
 Remember to pierce the surface in more points,
 in order to prevent the spillage of the contents during the baking.
Just before putting it into the oven, pour a trickle of oil on the focaccia.
Put in a preheated oven at 180°C
and let it cook until the surface turns golden and crispy.

.