A very tasty rustic dish, the Ligurian Focaccia with Sausage also known as gizzoa or Kizoa, to be served as a main dish or as a delicious appetizer cut into squares.
There are variations of the same recipe that include using a little stracchino with the sausages to add creaminess to the filling, and there are versions with simple dough or the recipe with yeast as we did.
For us, it is the first time, and I have to say it was a very pleasant surprise, a truly delicious Ligurian Focaccia with Sausage and easy to make, which we would try next time with the simple dough as tradition dictates.
The most important thing is to use a high-quality sausage, flavorful and aromatic, so turn to your trusted butcher who can advise you.
Below I leave you other Ligurian cuisine recipes that we often prepare at home, and then we go as always right below the photo to find out how to prepare the Ligurian Gizzoa with sausage!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients for the Ligurian Focaccia with Sausage
- 2 3/4 cups all-purpose flour (or Manitoba)
- 3/4 cup water
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1 1/2 tsp fresh yeast
- 9 oz sausages
- 1/4 cup extra virgin olive oil (for marinating sausages)
Tools
- 1 Baking Pan for pizza 12 inches in diameter
- 2 Bowls
- 1 Kitchen Scale
- 1 Measuring Cup graduated
Preparation of Ligurian Focaccia with Sausage
To prepare the Ligurian Focaccia with Sausage, place the flour in a large bowl along with the crumbled fresh yeast.
Add half of the water and mix with a spoon (even a wooden one) to absorb it.
Incorporate the remaining water and the salt, continuing to mix very well until you have a smooth and compact dough.
Finally, let the extra virgin olive oil absorb, then cover with plastic wrap and let rise for at least 3 hours.
Meanwhile, remove the casing from the sausages, crumble them into a bowl, season with extra virgin olive oil, mix, and let marinate.
After the rising time, preheat the oven to 482°F in static mode, then divide the dough into 2 parts.
Roll out with a rolling pin 2 round sheets slightly larger than your pan, then line the pan with one of the sheets.
Fill the base with the crumbled sausages and their marinade, then cover with the second sheet of dough.
Close the Ligurian Gizzoa by pinching the edges, prick with the tines of a fork, brush with extra virgin olive oil.
Bake on the lowest rack of the oven.
Cook the Ligurian Gizzoa with sausage for at least 15-20 minutes or until it is golden on the surface.
Remove from the oven and let it rest for a few minutes before removing it from the pan.
Ligurian Gizzoa Variations
You can prepare the Gizzoa by adding 3 tablespoons of stracchino to the sausages after marinating.
If you wish, you can prepare the Ligurian Focaccia with simple dough instead of pizza dough.
How to store the Ligurian Focaccia with sausage
You can store it in the refrigerator well closed in an airtight container for 2 days.
If you prefer, you can also freeze it already divided into portions to let it thaw at room temperature later.
Other recipes besides Ligurian focaccia with sausage
If you want to see other types of recipes you can return to HOME
Did you know that
Up here, where the lens is, you can click on “SEARCH”🔍, you can write the ingredient that you find there when you open the refrigerator door, or from your pantry, you will have the chance to enter hundreds of recipes with the ingredient you chose.
YOU WILL BE AMAZED.
