The recipe is basically focaccia with Italian sausages baked into it. I know, how wonderfully imaginative of me. And you know what, I just stole Paul Hollywood's focaccia recipe. Well, it is my first blog in a while - need to ease myself back in! The Hollywood recipe can be found here. I'm not going to repeat the whole recipe here just click on the link (easing myself back in, remember?). My addition to the recipe is to take Italian style fresh sausages, i.e. pork with fennel seasoning, and poaching them in a glass or two of red wine with some sliced onion. I used Italian sausages from M&S which are pretty good. If you are just making one loaf then 3 sausages will be enough. Poach the sausages for about 10 mins then remove from the wine and set aside while you make the focaccia following Mr Hollywood's recipe. At the final stage of the focaccia preparation, which is stretching the dough out on a tray before letting it rest for an hour place 3 of the sausage evenly spaced out on the dough and allow it to rise around the sausages. After the dough has risen, sprinkle some rosemary, sea salt and olive oil over the dough and then bake for 20 mins. An alternative to rosemary could be to use ground up fennel seeds to add more of that fragrant flavour that accompanies the sausages.
What comes out the oven is a rather good looking focaccia with 3 nicely browned Italian sausages sunken into it. This is a great lunch offering if you have some friends round - it looks pretty impressive at the table. Oh, and by the way, the red wine and onions you poached the sausages in can be reduced down for a nice little chutney type thing to accompany the loaf.
Now, isn't that better than boring old toad in the hole?