Ingredients for Focaccia
1 teaspoon sugar
1 package dry yeast (about 2 ¼ teaspoons)
1 cup warm water
½ teaspoon salt
2 1/3 cups plus 2 tablespoons all-purpose flour, divided (about 11 ¼ ounces)
Cooking spray
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
¾ teaspoon coarse sea salt
Directions
-
Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in fine sea salt. Lightly spoon flour into dry measuring cups and spoons; level with a knife. Add 2 cups plus 2 tablespoons flour, stirring to form a soft dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining 1/3 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands..
-
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.
-
Heat oil in a small skillet over medium-low heat. Add garlic; cook 5 minutes or until fragrant. Remove garlic from oil with a slotted spoon; discard garlic, and remove pan from heat.
-
Place dough on a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Brush garlic oil over dough; sprinkle with thyme. Cover and let rise 25 minutes or until doubled in size.
-
Preheat oven to 425°. Make indentations in top of dough using the handle of a wooden spoon or your fingertips; sprinkle dough evenly with coarse sea salt. Bake at 425° for 14 minutes or until lightly browned. Remove from pan; cool on a wire rack.
Ingredients for Sausage
1 lb Ground pork
1 tablespoon sage
1 tablespoon thyme
1 tablespoon marjoram
1 tablespoon fennel Seed
1 tablespoon salt
1 tablespoon pepper
Directions
Combine all ingredients. Form into patties and cook over med/high heat in a sauté pan.
Ingredients for Reduction
3 Cups of unfermented Pinot Noir grape juice
Suggested Pairing & Notes:
2023 BACA Pinch Hitter Red Wine
This lively red blend brings a fresh, fruit-driven counterpoint to the dish’s richness:
-
Juicy red and dark berry notes echo the grape reduction, creating a seamless bridge between plate and glass
-
Hints of spice and soft oak complement the sausage’s fennel, sage, and thyme
-
Bright acidity cuts through the richness of the focaccia and pork, keeping each bite balanced
-
Supple tannins and an easy, approachable structure make this pairing feel effortless and inviting
The interplay of savory depth and vibrant fruit creates a pairing that’s both dynamic and deeply satisfying—perfect for sharing around the table.