Hominy focaccia

Total Time
25 min
15 min
10 min
Hominy grits add a crunchy texture and a distinctly American accent to this tasty sausage-topped Italian flat bread that would be tasty at any time of day. Using a food processor makes this recipe more streamlined since you don’t need to knead the dough by hand. Be sure to use quick grits, as long-cooking grits will not soften sufficiently. You can also substitute whatever topping ingredients you’d like: sliced shallots, sun-dried tomatoes, any fresh herbs that you like, a sprinkling of cheese. Or, skip the toppings altogether and bake up a plain loaf of focaccia that you can serve on its own, alongside soup, or to make sandwiches.


All-purpose flour

2¼ cup(s)

Quick cooked white corn grits

1 cup(s)


2¼ tsp

Table salt

1 Tbsp

Egg white(s)

1 large


1 cup(s), lukewarm (105°F–115°F)

Uncooked red onion(s)

1 large, sliced

Balsamic vinegar

2 Tbsp

Uncooked turkey sausage(s)

½ pound(s), sweet italian

Olive oil

2 tsp

Fresh thyme

1 tsp, fresh leaves

Black pepper

½ tsp, coarsely ground

Fennel seeds

¼ tsp


  1. Combine the flour, grits, yeast, salt, and egg white in a food processor. Process for 1 minute, then drizzle in the water through the feed tube. After the dough forms a ball, continue to run for about 1 minute to knead.
  2. Spray a large bowl with nonstick spray; put the dough in the bowl. Roll to coat the dough, cover lightly with plastic wrap, and let rise in a warm spot until it doubles in size and no longer springs back to the touch, about 30 minutes.
  3. Spray a 9 x 13-inch baking pan with nonstick spray. Transfer the dough to the baking pan and press it to cover the baking pan evenly. Cover the dough loosely with plastic wrap and set aside for 15 minutes.
  4. Meanwhile, preheat the oven to 425°F. Toss the onion in the vinegar and put in a baking dish. Bake until soft, about 9 minutes, stirring every 3 minutes. Brown the turkey sausage in a skillet, breaking it apart with a spoon, until crumbly and no longer pink. Drain on paper towels.
  5. Push the dough flat, leaving a 1/2-inch raised border around the edge. Brush with the olive oil. Layer with the onion, then the sausage, and top with the thyme. Sprinkle with the pepper, fennel seeds, and coarse salt. Spray with nonstick spray. Bake