The mini flatbreads with turnip tops and sausage are really tasty. They’re as good as the baker’s and cost much less!
An Italian dish: whether you use friarelli or turnip tops they will wonderfully complement the savory and greasy texture of the sausage.
Simple and quick, this focaccia is definitely at its best when hot, fresh from the oven, but it will also be great for a buffet or a picnic!
Many simple and tasty mini flatbreads, perfect for preparing on winter evenings. Freshly baked, their fragrance will intoxicate you.
Turnip tops or friarelli and sausage is a classic dish I often prepare, and just the other day I had leftover cooked and reheated turnip tops, so it was really quick to prepare this fast focaccia with vegetables and meat.
The time to prepare the dough and get everything in the oven!
You need to use good flours.
There is no perfect formula!
Some knead by hand and some with a mixer, some prefer whole wheat and some white: when it comes to pizza, to be honest, it’s such a varied world that there is no right or wrong recipe.
In any case, be careful to add the water a little at a time, pay attention to the amount of yeast, add the oil at the right time, and the time you need to let the dough rise for a perfect result.
Salt slows down the rising process, so be careful to add it to the dough after the other ingredients (along with the oil).
The amount of water depends a lot on the flour you use: the more gluten it contains, the more water it will absorb. It’s important that it is around 70°F, not too warm, (tap water or mineral water will do, whichever you prefer).
It’s also true that you need to have patience with the dough, but it’s really worth it, believe me, you’ll lick your lips.
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 14/16 mini flatbreads
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 358.78 (Kcal)
- Carbohydrates 32.93 (g) of which sugars 2.82 (g)
- Proteins 9.33 (g)
- Fat 21.83 (g) of which saturated 2.39 (g)of which unsaturated 7.91 (g)
- Fibers 1.43 (g)
- Sodium 821.37 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Mini Flatbreads with Turnip Tops and Sausage
- 2.5 cups all-purpose flour
- 2.5 cups bread flour
- 2/3 cup water (slightly warm)
- 2/3 cup milk
- 1/2 cup olive oil
- 1/4 oz fresh yeast (or 1/8 oz active dry yeast)
- 5 tsp sugar
- 2 1/2 tsp salt
- 4 tbsp extra virgin olive oil
- 8 tbsp water
- 1 tsp salt
- 3 sausages
- 1.1 lbs turnip tops (or friarelli, weight cleaned)
- as needed extra virgin olive oil
- 1 clove garlic
- to taste red chili pepper (to taste)
- salt
Tools
- Kitchen Scale
- Measuring Jug
- Bowl
- Baking Dish
- Baking Paper
- Dish Towel
- Frying Pan
- Lid
Steps for the Mini Flatbreads with Turnip Tops and Sausage
Pour the flour into a bowl.
Dissolve the yeast in warm water and add it to the flour along with the milk, oil, and sugar.
Start kneading, finally add the salt.
Once all the ingredients are mixed, knead the dough on a board for about ten minutes.
The dough should be smooth and homogeneous.
Form a ball and let it rise covered.
Let it rise for at least 3/4 hours in the oven turned off with the light on.
(It should double in size).
The longer the dough rises, the more digestible it will be, so you can knead it hours before without rushing.
While the dough is rising, prepare the filling.
Start by cooking the turnip tops, washing them thoroughly under running water.
In a frying pan, sauté the garlic clove with the chili pepper, then add the turnip tops.
Stir with a spoon, cover with a lid and cook for about twenty minutes, until fully wilted.
Add the salt halfway through cooking.
Once cooked, take the sausages, remove the casing, cut them into pieces, and cook them with the turnip tops.
Remove everything from the heat.
Set aside.
After rising, divide the dough into balls of roughly the same size.
(Each ball weighs about 2 oz).
Place the balls on one or more baking sheets lined with parchment paper.
With oiled hands, gently flatten the balls to form your mini flatbreads, let them rise for about 1 hour.
After the time has passed, use your fingertips to create the typical holes in the mini flatbreads.
In a bowl, make an emulsion with some water, oil, and fine salt, and brush it over the entire surface.
Preheated oven at 390°F and bake for 20/22 min., static oven, (or 375°F for 15/20 min. in a fan oven).
Until golden brown.
Towards the end of baking, top the mini flatbreads with the pre-cooked turnip tops and sausages, return to the middle of the oven.
Just to warm everything through.
Remove from the oven, serve.
Enjoy your meal
Tips
This is the basic recipe, but you can enrich your mini flatbreads with cherry tomatoes, onions, oregano, olives, zucchini slices with cheese, etc.
They can be frozen but after they have been cooked and cooled.
A common mistake when making soft mini flatbreads is using too much yeast to make them rise quickly. But it is not optimal for digestibility.
Let’s avoid making a typical beginner’s mistake with leavened doughs. Rather, let the mini flatbreads’ dough rise for a longer period, and the result will be perfect.
I repeat, a second rising is important; once the mini flatbreads are rolled out, let them rise for an hour and a half to get very soft mini flatbreads.
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