The focaccia bread with turnip tops, scamorza cheese and sausage is a soft and delicious leavened product, the perfect synthesis of the classic Neapolitan union that wants the inflorescences of turnip greens and the sausage united inside a wrapping of dough. The filling, nice and tasty, is further enriched by the stretched curd cheese that will make everything even more melting and irresistible. Simple and very fast to prepare, this focaccia bread certainly gives its best eaten hot as soon as it comes out of the oven; it is therefore perfect to serve as an appetizer with your friends, for a standing buffet or a dinner enjoyed on the sofa maybe watching a movie. At room temperature, on the other hand, it can be enjoyed during a picnic in the countryside or in the park or even for a quick and practical lunch break in the office. A recipe suitable for any meal of the day and that will conquer everyone. So let’s find out with us how to prepare focaccia bread with turnip tops, scamorza cheese and sausage step by step.
Prepare the dough – collect the flour, water (1), fresh brewer’s yeast and a pinch of salt in a bowl, starting to mix everything.
As soon as the dough has taken shape, transfer it to a work surface and knead vigorously until a firm and homogeneous dough will be obtained (2).
Shape the dough into a ball, cover it with a cloth (3) and let it rise in the heat until it doubles the initial volume.
In the meantime, clean the turnip tops (4) and rinse them well.
Transfer the turnip tops to a large pot with ½ glass of water (5), cover and let them dry for about ten minutes. Season with a pinch of salt.
Once cooked, remove the turnip tops and in the same pan arrange the sausage, peeled and cut into pieces (6), and brown it for a few minutes. Turn off the flame and let it cool.
Divide the focaccia dough in half; spread the first part on a sheet of parchment paper (7) and line a 26 cm diameter mold.
Arrange the turnip tops on the bottom, then the sausage and finally the scamorza cheese cubes (8).
Cover the stuffing with the second disc of dough and seal the edges well. Don’t forget to make a small hole in the center, to let the steam out during cooking (9), and brush with a drizzle of oil. Sprinkle with sesame seeds and let rise for another 30 minutes.
Bake the focaccia bread with turnip tops, scamorza cheese and sausage in a preheated oven at 200 degrees C for about 35 minutes. Then remove the focaccia bread from the oven, cut into slices and serve immediately (10).
It is advisable to eat and taste the focaccia bread with turnip tops, scamorza cheese and sausage hot and fragrant as soon as it comes out of the oven; in the case there is something left, you can preserve it in an airtight container for a maximum of 2-3 days in the refrigerator. At the time of eating, heat it in the oven or in a pan (it advisable to avoid the microwave oven which would tend to soften the focaccia bread too much).