ITALIAN-STYLE CHICKEN SAUSAGE WITH MINI POTATO FOCACCIA
An irresistible sandwich snack of home-made potato focaccia and chicken sausage.
-
Difficulty
Facile
-
Number of people
4
-
Total time
60 min
Products used:
Ingredients
- 8 AIA Italian-Style Chicken Sausage
- 1/2 kg “00” flour
- 60 g potato flakes
- 20 g beer yeast
- 40 ml extra-virgin olive oil
- 1 tsp. fennel seeds
- Oregano
- Salt to taste
Mix the flour with the oil and the potato flakes; add the yeast dissolved in water and enough water to obtain an elastic dough.
Add the salt and the fennel seeds and knead for 5 minutes. Cover the dough and leave it to rise for 40 minutes.
Divide it up into 8 parts to form mini-focaccias. Bake in the oven at 200°C for 10 minutes, brush with oil and sprinkle with oregano and salt.
In the meantime, cook the AIA sausages in a pan or on the barbecue and serve on top of the warm mini focaccias.
