Chinese Sausage Focaccia

Ingredients

1. 340g Chinese sausages
2. 8 garlic cloves
3. 150g grapeseed oil
4. 90g doubanjiang
5. 1 recipe Mother Dough, proofed

Instructions

1. With a sharp knife, cut each sausage link lengthwise in half, then slice each half into 12 half-moons. Cut garlic cloves into thin slicers on a bias (the thinner the better).
2. Combine oil, doubanjiang, sausage and garlic in a saucepan and cook over medium-low heat for 15 min. Strain the oil through a fine-mesh sieve into a bowl, saving for later. Set the sausage aside.
3. Punch down and flatten the dough on a smooth, dry surface. Stretch the dough out gently by hand until it is slightly longer and wider than a quarter sheet pan.
4. Visualize dividing the dough lengthwise into thirds. Spread half of the sausage and garlic down the center third of the dough. Fold the right third over, cover with remaining sausage-garlic filling, then fold the left third of dough over.
5. Gently lift the dough at both ends and transfer to the baking pan. Cover loosely with plastic and allow to rise at room temp until doubled in size, about 45 min.
6. Heat oven to 375F.
7. Once dough has doubled in size and filled the baking pan, use fingers to gently dimple the dop of the dough to make small indentations. Pour the oil around, not on top of, the dough.
8. Bake for 15 min, or until the focaccia is golden brown.
9. Let cool to room temp in pan before serving, 
10. Slice into 6 pieces and serve at room temp, or toast by flashing in a warm oven. The focaccia will keep, wrapped well in plastic, for up to 3 days.