Stuffed Focaccia Bread Sticks

Name: Stuffed Focaccia Bread Sticks
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: Makes 8 LARGE sticks (feeds 8-12 people)
Cuisine: Italian
Ingredients: FOCACCIA BREAD MACHINE DOUGH RECIPE; 3 c flour; 2 Tbsp sugar; 2 Tbsp powdered milk; 1 1/2 tsp salt; 1 tsp dried italian season; 1 tsp dried basil; 1 tsp cracked black pepper; 2 Tbsp olive oil; 1 c water 80°; 2 tsp active dry yeast; STUFFING; 2 pkg italian sausage links, casing removed; 12-16 oz bruschetta jack cheese; 3/4 c spaghetti sauce, approx; TOPPING; 1/3 c garlic infused olive oil; 4 oz parmesan cheese, grated; **red pepper flakes, opt; coarse sea salt

By Lynn Socko
@lynnsocko

A MUST try make if you can. Loaded, loaded with flavor, and the dough is so tender, not tough like pizza dough. You can make small ones for appetizers, or large like I did for meal size.

Prep time includes time for dough to mix, rest and rise.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

10 Comments

Serves:

Makes 8 LARGE sticks (feeds 8-12 people)

Prep:

1 Hr 30 Min

Cook:

25 Min

Method:

Bake

Ingredients

FOCACCIA BREAD MACHINE DOUGH RECIPE
3 c

flour
2 Tbsp

sugar
2 Tbsp

powdered milk
1 1/2 tsp

salt
1 tsp

dried italian season
1 tsp

dried basil
1 tsp

cracked black pepper
2 Tbsp

olive oil
1 c

water 80°
2 tsp

active dry yeast
STUFFING
2 pkg

italian sausage links, casing removed
12-16 oz

bruschetta jack cheese
3/4 c

spaghetti sauce, approx
TOPPING
1/3 c

garlic infused olive oil
4 oz

parmesan cheese, grated
·

**red pepper flakes, opt
·

coarse sea salt
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How to Make Stuffed Focaccia Bread Sticks

Step-by-Step

For bread machine, place wet ingredients in bread pan, add yeast and dissolve, place dry ingredients in and use DOUGH ONLY cycle.
Take sausage out of casing and brown and break up as it is cooking. If it is too chunky after cooking, place in food processor and pulse till small crumbles. Dab excess oil off with a paper towel. Add just enough pasta sauce to make it moist, but NOT runny or soupy.
Grate Bruschetta Jack cheese. You could also use mozzarella or provolone or any flavorful Italian melting cheese.
Once dough has finish cycle, rested and risen, take out and roll into a log. Cut into 8 even amounts.
On a lightly floured surface roll dough out to a very thin rectangle shape, (approx. 8-10" by 6" wide, dough will stretch to tuck over and under) place cheese and sausage in center leaving room on each end and along sides. Stretch dough over stuffing and tuck in and roll into log. Seal both ends and tuck under. Place seam side down on parchment paper lined baking sheet, make sure to spray parchment paper with spray oil.
Repeat, and place each bread stick slightly apart, they will rise slightly while cooking.
Brush each with garlic infused olive oil, sprinkle on grated parmesan and red pepper flakes if desired. Lightly sprinkle with coarse sea salt.
Bake 400° for 23 minutes till light brown. Allow to rest for a few minutes before serving.