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Sicilian Sausage Bread Round

For the dough: (Or buy pre made pizza dough if you're in a hurry)

  • 1 1/3 cups warm water
  • 1 package dry yeast (8 grams or 2 1/4 tsp)
  • 3 1/2 cups all-purpose flour
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tbsp granulated sugar

For the filling:

To prepare the dough:

  • In a large bowl or the bowl of your stand mixer, combine the warm water and yeast. Let stand about 10 minutes.
  • Add olive oil, salt, sugar and flour. Mix by hand until a dough is formed. Knead for about 10 minutes until the dough is smooth and elastic.
  • If using a stand mixer, use the dough hook to mix the ingredients on low speed for 1 minute. Increase to medium speed and kneed for 7 minutes.
  • Transfer dough to a large bowl lightly coated with olive oil and turn it once to coat both sides with oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 2 hours.

For the filling:

  • While the dough is rising, prepare onions and sausage. In a large skillet on medium heat, sauté the onions in olive oil until golden, about 10 minutes. Transfer to a bowl and let cool.
  • In the same skillet, brown the sausage until no longer pink. Transfer to a bowl and let cool.
  • Preheat oven to 400F and cover a baking sheet with parchment paper.

To assemble:

  • Once the dough has risen, transfer it to a well floured counter top. Begin flattening the dough using the tips of your fingers to stretch it out. Next, use a rolling pin to roll out the dough into approximately a 24"x 16" rectangle, as shown.
  • Evenly spread out the onions on the dough, followed by the sausage.
  • Roll the dough in a jelly roll fashion beginning with the long end closest to you. Once rolled, cut off excess loose dough on each end and shape into a small bun.
  • Transfer the rolled dough on the parchment covered baking sheet. Connect both ends to form a circle. Cut a few slits on the top and let rest, covered, for 1 hour.
  • Bake for 15 minutes, then reduce oven to 350F and bake for 20-25 minutes until golden. Let cool about 15 minutes before cutting into wedges.

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