Focaccia with pumpkin spread, broccoli rabe, Grana Padano and crispy sausage

For the focaccia: sift the flour and put it in a stand mixer. Add the brewer’s yeast, half the water and the sugar and start the mixer on low. As soon as the dough starts to come together, add the rest of the water a little at a time, continuing to mix at a low speed. Lastly, add the extra virgin olive oil and the salt and keep mixing until the dough is soft and smooth.

Cover the dough with a kitchen towel and let it rest for at least 1 hour, until it has risen and doubled in volume.

Grease a baking pan with a little extra virgin olive oil and stretch the dough with your hands, add a drizzle of extra virgin olive oil and a pinch of salt, and bake in a preheated oven at 200 °C for 30 minutes.

For the pumpkin spread, sweat the finely chopped onion in a pan with a drizzle of extra virgin olive oil for a few minutes before adding the dice pumpkin and thyme leaves. Season with salt and pepper and cook over low heat until soft. Blitz in a blender until creamy.

Wash the broccoli rabe and chop coarsely. In a pan heat the extra virgin olive oil with a clove of garlic, add the broccoli rabe and a pinch of chili pepper, and cook for approximately 20 minutes. Add salt to taste.

In a different pan, heat a drizzle of extra virgin olive oil with the sage. Add the crumbled sausage meat and cook until crispy.

Garnish the focaccia with the pumpkin creamy spread, broccoli rabe, crispy crumbled sausage and Grana Padano shavings.