Sunday, October 9, 2011

Chicken and Apple Sausages in Hot Peppers Olive and Herb Focaccia

This recipe comes from Evan Kleiman's "The Best of Casual Pizza Oven Cooking: Pizzeria", which I snagged in mint condition from Buffalo's burgeoning Westside at West Side Stories. If you are in WNY, you MUST make this your first stop when looking for new and used books!

Layer onto an iron skillet and cook at 475 degrees Chicken Apple Sausages from Applegate OrganicsHot Peppers,  Slivered Red Onion,  Minced Garlic,  Minced Parsley, and Olive oil.

2 1/2 tsp yeast
1 cup warm water
2 tbls olive oil
3 cups flour
1 tsp salt
2 tbls dried thyme
Olives stuffed with garlic cloves

Extra olive oil for brushing onto surface and sprinkle with salt.

Proof yeast. Mix with flour and olive oil. Mix, adding a little flour until a soft elastic ball forms. Place in an oiled bowl and cover until doubled in size. Divide and pull into round disk shapes. Place in cake pans, dimpling the surface. Insert olives into one or both, which ever your prefer. Bake until golden brown. approximately 15-20 minutes. Pop out of pans and cool for five minutes. Best served still warm.

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