In a bowl, combine the flour, salt, and water (at room temperature) and knead. Add the oil and continue kneading until the dough comes together. Let it rest, covered, for half an hour. Brown the sausage, add the thinly sliced ​​radicchio, and cook for a few minutes.
Divide the dough in half and roll it out very thinly (remember, the top layer should be even thinner than the first). Place it on a well-oiled baking sheet, fill it with sausage and radicchio, and generously with IGOR Dolce Gorgonzola. Cover with the other layer, trim the edges, and seal. Make slits along the edges of the Gorgonzola, drizzle with water, extra virgin olive oil, and salt. Bake at 250°C (480°F) in a convection oven for 8 minutes.

for 2 60x40cm focaccias:
For the dough:
• 820g of Manitoba flour
• 420ml of water
• 60g of extra virgin olive oil
• 15g of salt

• 500g of Dolce gorgonzola IGOR @igorgorgonzola
• 400g of sausage
• 2 large radicchios
• salt to taste
• extra virgin olive oil to taste