Stuffed Focaccia Syracuse’s Style

Stuffed Focaccia Syracuse’s Style   

Servings : 8-10

For the Dough

  • 2 lb fine semolina flour

  • 2 oz fresh active yeast or 3 envelopes of dry yeast

  • 3 tablespoons olive oil

  • ½ teaspoon sugar

  • Pinch of salt

  • Or buy 2 lb of bread dough in your local Italian bakery.

For the Filling

  • 2 bunches broccoli rabe, tough stems removed, cut 1 inch from bottom and rinsed

  • 3 tablespoons olive oil

  • 2 garlic cloves, chopped

  • 1 lb sausages, preferably the thin sausages called “Cervellata”

  • ¼ lb young Caciocavallo cheese, cut in ¼-inch cubes

  • Salt and pepper

For Baking

  • 1 tablespoon lard or 2 tablespoons olive oil for washing