Focaccia with Sausage, Potatoes & Rosemary



For the dough:

  • 2 cups self rising flour OR 2 cups all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt
  • 16 ounces non-fat plain Greek yogurt
  • Olive oil

For the Toppings:

  • 1 pound hot Italian Sausage
  • 1 cup small potatoes
  • A few sprigs of fresh rosemary
  • Salt and pepper
  • Olive oil

Prepare the Sausage and Potatoes:

  1. Cook the sausage in a pan on medium heat, crumbling as it cooks. When fully cooked, transfer to a plate lined with a paper towel.
  2. Slice the small potatoes very thin and cook until tender in a pan stove top with a little olive oil. Add a little salt and pepper and watch closely. Transfer to a plate with a paper towel.


  1. Combine the flour and yogurt and stir to combine
  2. Form the dough into a ball
  3. Place the dough into an oiled pan with sides
  4. Press out evenly and make indentations all over the dough making sure not to press too hard. You want to avoid going all the way through to the bottom.
  5. Arrange the toppings on the dough and drizzle generously with olive oil filling in the little indentations.
  6. Bake in a 450º oven for about 20 minutes or until the edges start to brown.
  7. Remove from the pan onto a cutting board and cut into pieces. Add a little freshly grated parmesan and serve warm or at room temperature. 

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