3¾ cup(s), to 4 cups
1⅔ cup(s), warm (105ºF–115ºF)
2¾ tsp, or 1 envelope quick-rise variety
uncooked turkey sausage(s)
6 oz, Italian-style, casing removed
drained sun-dried tomatoes in oil
1 Tbsp, drained
1 Tbsp, fresh, minced
- Combine the water and sugar in a small bowl. Sprinkle in the yeast and let stand until just beginning to foam, about 2 minutes. Add 2 teaspoons of the oil.
- Combine the flour and 2 teaspoons of the salt in a large bowl. Make a well in the center; add the yeast mixture, and begin stirring the flour into the liquid with a wooden spoon until well incorporated and the dough begins wrapping around the spoon. Scrape the sides of the bowl and turn the dough out onto a lightly floured work surface. Knead the dough gradually, adding only enough of the remaining flour to stop it from sticking, until smooth and elastic, 8–9 minutes. (The dough should remain soft and pliable; flour your hands frequently instead of adding flour to the dough, when possible.)
- Spray a large bowl with nonstick spray; put the dough in the bowl and lightly spray the top with nonstick spray. Cover lightly with plastic wrap, and let the dough rise in a warm spot until it doubles in size, about 40 minutes.
- Meanwhile, cook the sausage in a nonstick skillet over medium-high heat, breaking up the large pieces with a wooden spoon, until deep brown, 4 minutes. Let cool.
- Preheat the oven to 450ºF. Spray a large (10 1⁄2 x 15 1⁄2-inch) jelly-roll pan with nonstick spray. Punch down the dough. Sprinkle one third of the sausage, tomato, and rosemary on the surface of dough, spreading with fingertips. Fold dough in half over the mixture and repeat twice more, folding the dough a few more times to fully incorporate ingredients. Press dough evenly into the pan. Cover and let stand until just slightly puffed, about 10 minutes. Bake until crisp-edged and golden, 20–22 minutes. Immediately brush the top with the remaining 1 teaspoon oil and sprinkle with the remaining 1⁄4 teaspoon salt. Yields 1/2 of loaf per serving.