If you’re on social media—and consume any food content—you’ve probably seen the viral Radio Bakery Sausage and Chive Focaccia. It’s all over my feed, my FYP and my suggested YouTube videos. And for good reason—it looks absolutely delicious.
Chef Kelly Mencin, owner of Radio Bakery, recently did a video with Bon Appétit where she walked through the three-day process of making their famous focaccia. But, since I can’t just pop over to New York to grab a slice, I had to try making it myself—or at least do my best approximation. I’ll be honest, I’ve never actually tasted the original, so I can’t say how close this comes. But what I can say? This version was unbelievably good—so good I’ll definitely be making it again. And again.
If you haven’t had a slice from Radio Bakery yet and find yourself drooling every time it pops up on your feed (like me), this is your sign to make it at home. It’s SO worth it!
Recreating The Sausage and Chive Focaccia from Radio Bakery
What Makes This Focaccia Special?
Radio Bakery’s focaccia is essentially a three-day sourdough process, then it gets topped with crème fraîche and their house-made sausage blend, prosciutto and bacon trimmings (I think?). And then once it’s out of the oven it gets showered in loads of fresh chives. It looks next-level. Since I wasn’t working with a sourdough base (I don’t have the patience), I used my sheet pan pizza dough—which is basically a focaccia dough—as my base. This version has sweet Italian sausage, chopped bacon, crème fraîche, and a generous amount of chives. The combo is rich and savory, and the chives cut through all that meaty goodness perfectly.
If you haven’t had a slice from Radio Bakery yet and find yourself drooling every time it pops up on your feed (like me), this is your sign to make it at home. It’s SO worth it!
Ingredients You’ll Need
I used my Sheet Pan Pizza Dough as the base for this recipe. Full recipe is included below, and in the recipe card, but follow the link if you want more details, specifics, FAQs or troubleshooting info about the dough.
For the Dough:
- 500g flour (about 3½ cups) – I used “00” but all-purpose works too
- 1½ tsp kosher salt
- 400g warm water (about 1½ cups + 3 tbsp)
- 1 tsp active dry yeast
- 2 tsp honey or sugar
- 2 tbsp olive oil
For the Toppings:
- ¼ cup olive oil (or more for oiling the sheet tray)
- 3 tbsp crème fraîche
- ¼ lb sweet Italian sausage, remove it from the casing
- 3-4 slices bacon, finely diced
- ½ oz chives, finely sliced (about 3 tbsp)
How to Make Sausage and Chive Focaccia (Inspired by Radio Bakery)
Make the Dough
- In a large bowl, whisk together the flour and salt.
- In a separate bowl, mix the warm water, yeast, and honey (or sugar). Let sit for about 5 minutes to activate the yeast and let it bloom. Stir in the olive oil.
- Add the yeast mixture to your flour and mix until no dry patches remain. Cover and let the dough proof: Overnight in the fridge for the best flavor and texture. Or, at room temperature for ~5 hours if making it the same day.
Stretch and Fold The Dough
- If refrigerated, let your dough come to room temperature before moving on to shaping.
- To build structure, we’re going fold the dough onto itself: Grab one side, stretch it up, and fold it into the center. Repeat with the opposite side, folding the dough into thirds.
- Lightly oil your bowl, place the dough seam-side down, and let it rest for 1 hour at room temp.
Shape the Focaccia
- Generously oil a sheet tray. (For extra insurance, I like to add a layer of parchment paper.)
- Place the dough on the tray and gently stretch it to fill the pan. Don’t worry if it springs back, once its rests agian, you’ll be able to stretch it all the way out. Let the dough rest for 20 minutes.
Top and Bake
- Preheat the oven to 500°F (260°C).
- Using wet or oiled fingers, dimple the surface of the dough.
- Top the focaccia sough with dollops of crème fraîche evenly over the top. Scatter small pieces of sausage and diced bacon over the dough.
- Bake for ~20 minutes, rotating the pan halfway through, until the top is golden brown and the bottom is nice and crispy.
Finish with Fresh Chives
Once the focaccia is out of the oven, let it cool for a few minutes before topping it with a generous amount of freshly chopped chives. Slice and enjoy!
Tips for the Best Focaccia Bread Recipe
- Use high-hydration dough – This dough is an 80% hydration, the ratio of water to flour. The wetter dough gives a more airy and chewy texture. It can be a little more fussy to work with, but the payoff is totally worth it!
- Let it proof overnight – If you have the time, a slow fermentation in the fridge enhances the flavor and texture.
- Don’t skimp on the olive oil – Lots of olive oil is essential in a focaccia. It is a big flavor component and it helps create that signature crispy, golden crust.
- Be generous with the chives! – The fresh chives balances those rich, savory toppings.
FAQ: Sausage and Chive Focaccia
What is Sausage and Chive Focaccia?
Sausage and Chive Focaccia is a rich and flavorful focaccia bread topped with dollops of crème fraîche, sausage, crispy bacon, and fresh chives. It’s inspired by the viral focaccia from Radio Bakery, known for its airy texture and super savory toppings.
Is focaccia pizza the same as focaccia bread?
Not exactly! While both use similar doughs, focaccia pizza is typically thinner with more toppings, while classic focaccia has a thicker, pillowy texture with simple seasonings like olive oil and salt. This Radio Bakery focaccia recipe sits somewhere between the two— super flavorful with that soft, pillowy focaccia base.
Can I make this with store-bought dough?
Yes! While homemade dough offers the best texture and flavor, you can use high-quality store-bought pizza or focaccia dough for an easy focaccia bread recipe alternative. Just be sure to let the dough come to room temperature before stretching it out.
Can I make this ahead of time?
Yes! You can prepare the focaccia dough a day in advance and let it ferment in the fridge overnight.
What’s the best way to reheat focaccia?
To keep the focaccia crisp on the outside and soft inside, reheat it in a 375°F (190°C) oven for about 5 minutes. Or, slowly heat it in a dry pan over medium heat. Avoid microwaving, it’ll make the focaccia get tough and almost rubbery.
Can I customize the toppings?
Absolutely! While this focaccia recipe sticks to the original toppings as best I could, you can experiment with different cheeses, caramelized onions, or even a drizzle of hot honey or spicy sausage. Use whatever you like!
More Recipes To Try
- Potato Pizza With Rosemary and Guanciale
Roman style pizza con patate, a sheet pan pizza topped with thin sliced potatoes, fresh rosemary and guanciale. - Philly Tomato Pie
Learn how to make the ultimate Philly tomato pie – a Sicilian-style pizza topped with a rich tomato sauce, dried oregano and grated cheese. an Italian-american classic perfect for gatherings and holiday parties! - Pizza Bianca
Classic Roman pizza bianca with mortadella, burrata and pistachio pesto. - Glazed Strawberry Jam Donut Focaccia
A no-knead sweet focaccia with strawberry jam and and a vanilla glaze. everything you love about a jelly donut, but as focaccia. - Artichoke Pizza
Easy homemade Sicilian-style pan pizza recipe with marinated artichokes, fresh mozzarella, ricotta, prosciutto and Pecorino romano. - Pepperoncini Sheet Pan Pizza
A classic sheet pan pizza topped lots of pickled pepperoncini peppers with salami and leeks.
Did you make this recipe?
This Radio Bakery focaccia recipe hits all the right notes—crispy, rich, and deeply savory, yet balanced by the brightness of fresh herbs. It’s like a focaccia pizza, but better. If you’ve been drooling over focaccia from Radio Bakery on your social feeds, I highly recommend you try making it at home.
Did you try this Sausage and Chive Focaccia recipe? Leave a comment and review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Radio Bakery’s Sausage and Chive Focaccia
Equipment
- 1/4 sheet tray (9x13")
Ingredients
For the Dough:
- 500 g flour about 3½ cups - I used “00” but all-purpose works too
- 1½ tsp kosher salt
- 400 g warm water about 1½ cups + 3 tbsp
- 1 tsp active dry yeast
- 2 tsp honey or sugar
- 2 tbsp olive oil
For the Toppings:
- ¼ cup olive oil or more for oiling the sheet tray
- 3 tbsp crème fraîche
- ¼ lb sweet Italian sausage uncased
- 3-4 slices bacon finely diced
- ½ oz chives finely sliced (about 3 tbsp)
Instructions
Make the Dough
- In a large bowl, whisk together the flour and salt.
- In a separate bowl, mix the warm water, yeast, and honey (or sugar). Let sit for about 5 minutes to activate the yeast. Stir in the olive oil.
- Add the yeast mixture to the flour and mix until no dry patches remain. Cover and let the dough proof: Overnight in the fridge for the best flavor and texture. Or, at room temperature for ~5 hours if making it the same day.
Stretch & Fold
- If refrigerated, let the dough come to room temperature before shaping.
- To build structure, fold the dough onto itself: Grab one side, stretch it up, and fold it into the center. Repeat with the opposite side, folding the dough into thirds.
- Lightly oil the bowl, place the dough seam-side down, and let it rest for 1 hour.
Shape the Focaccia
- Generously oil a sheet tray. (For extra insurance, add a layer of parchment paper.)
- Place the dough on the tray and gently stretch it to fill the pan. If it resists, let it rest for 20 minutes, then stretch again.
Dimple & Top
- Preheat oven to 500°F (260°C).
- Using wet or oiled fingers, dimple the surface of the dough.
- Dollop the crème fraîche evenly across the top. Scatter small pieces of sausage and diced bacon over the dough.
Bake & Finish
- Bake for ~20 minutes, rotating the pan halfway through, until the top is golden brown and the bottom is crisp.
- Remove from the oven and let cool slightly.
- Finish with lots of freshly chopped chives. Slice and enjoy!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
