Ragusan Focaccia with Sausage and Onion

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Ragusan Focaccia with Sausage and Onion

Preparation time:
30 minutes

Cooking time:
40 minutes


Doses for 4 people

  • Bread flour 500 g
  • Water 300 ml 
  • Brewer’s yeast 4 g
  • Olive oil 20 g
  • Salt 1 teaspoon 
  • Tomato sauce 200 ml
  • Mozzarella 250 g 
  • Fiorani sausage 300 g




Pour 500 g of flour into a bowl, add the brewer’s yeast and water, and start to mix with a spoon.
When it starts to become difficult to mix with the spoon, add the oil and salt and knead with the hands to obtain a smooth dough that doesn't stick to the fingers, then place the dough in an oiled bowl and cover with cling film, leave to rise until it has doubled in size; this should take around 4 hours.


Meanwhile, slice the onion and soften in a pan with a little oil until is becomes translucent; then add the sausage cut into pieces and leave to cook thoroughly, mixing all the time.

Roll out

Once cooked, leave to cool and set aside.
Once the dough has risen, place on a floured surface and divide into two parts. Roll out each part with a rolling pin to a thickness of around half a centimeter, on one part put half the tomato sauce and half the sausage and onion mixture.


Start to roll the focaccia, sealing the short sides and rolling from the long side. Repeat with the other dough, then place the focaccias on an oven tray lined with baking paper.
Cuocete in forno, preriscaldato a 220 °C, per 30/40 minutes o fino a quando le scacce non saranno dorate, sfornate e servite calde.