Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust | Kretschmer Wheat Germ
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Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Chicken Sausage, Caramelized Onion and Roasted Red Pepper Focaccia with Wheat Germ Crust

Nutrition Facts

Serving Size: 1 slice (1/8 of pan) (199g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 400
Calories From Fat 130
  • % Daily Value
  • Total Fat 15g 23%
  • Saturated Fat 2.5g 13%
  • Trans Fat 0g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 7g
  • Cholesterol 20mg 7%
  • Sodium 630mg 26%
  • Potassium 170mg 5%
  • Total Carbohydrate 51g 17%
  • Dietary Fiber 3g 12%
  • Sugars 2g
  • Protein 15g
  • Vitamin A 8% Vitamin C 20%
  • Calcium 2% Iron 20%
  • Vitamin E 20% Thiamin 45%
  • Folate 40% Phosphorus 10%
  • Magnesium 10% Zinc 8%

Wheat germ focaccia out of the oven is absolutely delicious. You can switch up the toppings to incorporate your favorite vegetables or meats. Warm the leftovers up the next day for a midday snack.

Serves 8

1 3/4 cups warm water (105° F to 115° F)

2 teaspoons dry yeast

3 1/2 to 3 3/4 cups bread flour plus more for dusting dough

1/2 cup Kretschmer Original Toasted Wheat Germ

1 teaspoon salt

5 tablespoons plus 2 teaspoons olive oil, divided

2 small onions, peeled and sliced (about 2 cups)

1/2 pound lean chicken sausage, casings removed, cut into small pieces

1 cup jarred roasted red bell peppers, cut into strips

1 tablespoon chopped fresh rosemary or 1 1/2 teaspoons dried rosemary

Freshly ground pepper, to taste

Place warm water in large bowl. Sprinkle in yeast and stir with fork. Let mixture stand until yeast dissolves, about 10 minutes. Stir in 1 tablespoon olive oil.

Add 3 cups flour, wheat germ and salt to yeast mixture and stir to blend (dough will be sticky). Once combined, turn dough onto a flat, floured surface and knead until smooth and elastic, adding 1 tablespoon of flour at a time if dough is sticky, about 10 minutes. Form dough into ball.

Grease separate large bowl with 2 teaspoons oil. Place dough into bowl, turning to coat. Cover with plastic wrap and let rise in warm, draft-free area until doubled in size, about 40 minutes. Punch down dough; knead back into a ball. Cover with plastic wrap and let rise again until doubled in size, about another 40 minutes.

While dough is rising the second time, heat 2 tablespoons oil in large skillet over high heat until shimmering. Reduce heat to medium, add onions and cook until softened and caramelized, about 10 minutes. Transfer onions to a bowl and set aside. Place skillet back onto the stove and add sausage, cooking over medium-high heat for 10 to 12 minutes or until meat is cooked, stirring often.

Preheat oven to 475° F. Coat 15 x 10-inch baking sheet with 1 tablespoon oil. Punch down dough. Transfer to prepared sheet. Using your fingertips, press out dough to the edges pan. If dough is very sticky, dust your hands with flour to assist you. Evenly sprinkle onions, sausage, red peppers and chopped rosemary over dough, adding freshly ground pepper to taste. Set aside to allow dough to rise uncovered in warm area for 10 minutes.

Bake focaccia until brown and crusty, about 20 minutes. Remove from oven and brush with 1 tablespoon olive oil. Serve warm or at room temperature.

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