No-Knead Sausage Focaccia: Easy and Quick Bread

In a bowl, mix the dry yeast, the two reserved tablespoons of all-purpose flour, and the sugar. Add the warm water and mix well.

Let the initial mixture rest for 15 minutes to activate the yeast.

Add the olive oil to the mixture. Mix the salt into the remaining all-purpose flour (the amount not specified in the transcript, but mentioned as 'that leftover flour') and add it to the batter.

Whisk the batter vigorously with a whisk until it reaches a heavier consistency.

Finish mixing with your hands, just enough to incorporate the ingredients. Kneading is not necessary; the dough should be very sticky.

Allow the batter to rest for 35 minutes.

Grind the sausage, tomato, and onion to prepare the topping.

Spread the batter onto a baking sheet lightly greased with olive oil or lined with parchment paper.

Distribute the sausage, tomato, and onion topping over the dough and sprinkle with oregano.

Create the characteristic dimples of focaccia on the surface of the dough.

Let the focaccia rest for another 10 minutes.

Bake in a preheated oven at 200°C (392°F) for approximately 30 to 40 minutes, or until golden brown.