Use your favorite focaccia dough (store-bought dough works). Green Malli reads almost like a bright herb oil once brushed on hot bread — ideal for one-bite passed pieces.
Recipe card
Sausage and Chives Focaccia with Green Malli (Passed Hors d'oeuvres)
- Prep
- 30m
- Cook
- 25m
- Total
- 2h 30m
- Yield
- 24 small squares
Ingredients
- →1 batch prepared focaccia dough (about 9x13 pan)
- →3 tbsp olive oil, divided
- →8 oz bulk Italian sausage, crumbled and cooked through
- →1/4 cup chopped fresh chives
- →2 tbsp Malli Green Tkemali
- →Flaky salt
Instructions
- 01
Proof and dimple
Press dough into an oiled 9x13 pan, drizzle with 2 tbsp oil, dimple with fingertips, and proof per your dough recipe until puffy.
- 02
Top
Scatter cooked sausage and chives evenly. Drizzle Green Tkemali lightly across the surface.
- 03
Bake
Bake at 425°F until deeply golden, 22–28 minutes depending on dough. Brush with remaining olive oil, sprinkle flaky salt, cool slightly.
- 04
Serve
Cut into small squares for passed service. Add a tiny extra dot of Green Tkemali on each if you want more punch.
