Tetley Earl Grey Tea

Stuffed Focaccia with Sausage Meat

Stuffed Focaccia with Sausage Meat, Pepper and Cheese, served with Tetley Earl Grey

Menu inspiration provided by Katarina Willingham, Lemon & Soul Cookery School.

“This is a very substantial meal on its own, it looks good and tastes lovely hot or cold. This dish works perfectly with Earl Grey and its bergamot flavour. Our butcher shop makes Italian style sausages every day hence this is the perfect stuffing for focaccia.”


Tetley EG Pack1

  • 500g strong white bread flour
  • 1½ tsps fine sea salt
  • 1 sachet easy blend yeast
  • 50ml olive oil
  • 300ml water
  • coarse sea salt
  • 2 red onions, finely chopped
  • 2 cloves of garlic, crushed
  • 500g Italian style sausage meat
  • 2 peppers, diced
  • 2 tomatoes, diced
  • Large bunch of parsley, finely chopped
  • Salt and pepper to taste
  • Handful of parmesan cheese, grated


  1. Sift the flour into a large bowl with the salt, easy blend yeast and make a well in the centre.
  2. Add the olive oil and enough water to the flour to make a soft dough, adding a little more water or more flour if required.
  3. Knead the dough for 10 minutes by hand or for 5 minutes by machine to make a smooth, elastic dough.
  4. Place the dough in an oiled bowl and cover with oiled clingfilm. Allow to rise in a warm place until doubled in size, about an hour and a half.
  5. In a meantime prepare the stuffing. In a large saucepan, soften the onions for 10-15 minutes till translucent. Add the garlic and cook for a minute. Set aside.
  6. In the same saucepan brown the sausage meat, add the onions, peppers and tomatoes, season well and cook for 20 minutes or till soft. Leave to cool and then stir through the parsley.
  7. Preheat the oven to 200ºc/gm 6.
  8. Remove the dough from the bowl and reknead the dough for a couple of minutes.
  9. Divide the dough into two. Roll half the dough and press into the cake spring form tin (26cm) then spread the filling on the top, add a bit of grated cheese and cover with other half of the dough.  
  10. Leave to rise again (prove) until it has almost doubled in bulk, about 30 minutes.
  11. Gently glaze the surface of the dough with olive oil and push sprigs of rosemary into the dough, sprinkle with coarse sea salt.
  12. Bake in the preheated oven for 45-50 minutes until golden brown and baked through
  13. Serve hot or cold.


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