Bad Dawg Loaded Focaccia

Prep Time15 minutes
Inactive10 hours
Servings: 8


For the Focaccia Dough

  • 4 1/2 cup flour
  • 1 tsp salt
  • 2 1/2 tsp instant yeast
  • 1 3/4 cup warm water
  • 2 tsp sugar
  • 1/4 - 1/2 cup olive oil

For the Toppings

  • 2 Bad Dawg Original Sausage
  • 1 tbsp oil
  • 2 large onions
  • 1 tbsp sugar
  • 1 pinch salt
  • water
  • 1 tbsp thyme leaves
  • 1/4 cup sweet peppers fine diced
  • parmesan cheese optional


For the focaccia dough (make ahead)

  • In a bowl add the flour, salt and instant yeast
  • Make a well in the centre and pour the warm water and stir to form a sticky dough
  • Once the dough has come together pour 2-3 tablespoon olive oil all over, cover with plastic wrap and set aside in the refrigerator
  • The next morning remove from the refrigerator, punch out the air and pour into an oiled baking dish cover with plastic wrap and set aside to rise a second time for an hour or two
  • Slice the bad dog sausage links
  • Place some oil in a pan heat it up and fry the sausages about 1 minute per side until golden
  • Remove from the heat and set aside
  • In the same pan add the sliced onion, sugar and salt. Saute over low, continually adding water as needed until the onions are sweet soft and caramelized. (each time the liquid dries down add more and continue until you have reach the desired dark colour)
  • Remove the caramelise onions from the pot and set aside to cool
  • Finely dice sweet peppers and remove some fresh thyme leaves from the stems
  • Drizzle another 2 to 3 tablespoons of olive oil over the dough and poke your fingers in the dough all over to create air bubbles
  • Stick half the sausages in, and sprinkle over half the caramelised onions, also add the thyme, sweet peppers and optional shaved parmesan cheese
  • Bake in a 425 degree F oven for 25-30 minutes or until golden brown
  • Remove from the oven and sprinkle with the remaining caramelized onions and seared sausages
  • Slice and serve

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