Loaded Veggie and Sausage Focaccia

Steps

1. Weigh out the flours (mostly all-purpose with a little whole wheat), 2 tsp of instant yeast, salt, and enough water to bring the dough up to an 80% hydration.
2. Mix the ingredients together using a bread whisk until the dough is formed; no kneading is necessary.
3. Cover the bowl and let the dough ferment until it doubles in size (over a few hours).
4. Slice the red onion, zucchini, and broccoli thinly for even cooking.
5. Toss all the sliced vegetables in a bowl with some oil to create a quick marinade.
6. Once the dough has doubled, wet your hands in water and give it one quick fold over to get better form.
7. Place the sticky dough into an oiled sheet pan, perform a final turn on itself, cover, and let it proof for another hour or two.
8. Remove the Italian sausage from its casing and spread it around the prepared focaccia dough.
9. Pop the marinated vegetables over the sausage; do not be afraid to load them in.
10. Press all the veggies and meat into the dough so they become one with the final product.
11. Top the focaccia with fresh mozzarella.
12. Bake at 450°F for 20 minutes until cooked through.
13. After baking, sprinkle with grated pecorino cheese.