Chinese Sausage focaccia is made with a no knead dough, then stuffed with Chinese sausages and garlic. Making the sausage filling creates an incredible garlic chili oil that is perfect for dipping this stuffed bread into. You may not know you need this, but I know you do!
3 1/2 c flour
1 T kosher salt
1 packet or 1 1/2 t active dry yeast
1 3/4 c water
Chinese Sausage Focaccia
12 oz Chinese Sausage
8 garlic cloves sliced into very thin slices on the diagonal
1 c grapeseed oil
1/3 c toban djan
In a stand mixer, stir together the flour, salt and yeast using the dough hook like a spoon. No need to turn the mixer on yet.
By hand, while using the dough hook, slowly add the water util the mixture has come together in a shaggy mess. Now attach the dough hook to the machine and let the machine mix the dough on the lowest speed for three minutes. The ball should come together and become smoother. I did need to add a bit more water as Denver is so dry. If you need to add more water do it 1 T at a time.
Knead for 4 more minutes on the lowest speed. You want the dough to look like a ball that is wet. However it should bounce back when pressed gently with your index finger.
Brush a large bowl with oil and dump the dough into it. Cover with plastic wrap and let the dough proof at room temperature for 45 minutes. HOWEVER: I let it rise overnight in the fridge, well covered. I removed it in the morning and brought it back to room temperature. How long this takes depends on how warm your home is. You can always preheat your oven to warm. Turn it off. Put the bowl of covered cold dough in the oven and keep the oven door propped open. This makes it rise quite nicely. (You can keep it in the fridge for up to 3 days.)
Chinese Sausage Focaccia
Using a sharp knife, cut each Chinese sausage lengthwise. Then cut each half into 12 pieces, creating 24 half moons from each sausage.
Combine oil, toban djan, sausage and sliced garlic in a saucepan and cook over medium low heat for 15 minutes. The oil will turn a deep red color, the sausages will darken in color and the garlic will become translucent. Strain the oil through a fine mesh sieve into a measuring cup, reserving it for later. Set the sausage mixture aside.
Punch down and flatten the dough on a smooth dry countertop. Stretch the dough out gently by hand until it is slightly longer and wider than a 13 x 9 pan.
Now spread half of the sausage mixture down the center third of the dough. Fold the right third of dough over it. Spread the remaining sausage mixture on top of that and then fold the left half of the dough over that.
Gently lift the dough at both ends and transfer to a rimmed baking sheet. You can press this a bit gently if you need to modify its shape. It probably will not turn out perfect. Cover loosely with plastic wrap and allow to rise at room temperature until doubled in size, about 45 minutes. (I let this go almost double that and it was fine.)
Heat oven to 400. Once the dough has doubled in size, lightly brush with a bit of the reserved oil. I then sprinkled with sesame seeds, but this is optional. Pour a little bit of oil around the edges of the dough (NOT ON THE DOUGH) on the pan around the dough. (The oil will seep under the dough and create a nice crispy crust.)
Bake for about 15 minutes. The dough will not look golden brown but it should look done. If not bake a few minutes longer.
Let totally cool to room temperature before serving. It will be gummy if you slice it while it is hot. This easily slices into 12 good sized slices. It is best served the same day but can be reheated in a toaster oven and kept for almost a week if wrapped well. Not that I think it will last that long!
Serve with the remaining oil for dipping. I still have some oil and plan on using it for a stir fry! So good!
Thanks Momofuku Milk Bar.
Times below do not reflect rise times.
Keywords: Chinese sausage Focaccia, Focaccia, Chinese Sausage, Milk Bar, Toban djan, Chinese, stromboli,