Thanksgiving Stuffing Focaccia (An Easy Showstopper!)

Are you searching for the ultimate, show-stopping side dish for your holiday table? A magnificent creation that brilliantly combines two of Thanksgiving’s most beloved carbs—fluffy focaccia and savory stuffing—into one unforgettable, pull-apart masterpiece? This incredible, from-scratch-tasting Thanksgiving Stuffing Focaccia is that perfect recipe. We’re talking an impossibly soft and chewy focaccia, with a shatteringly crisp, olive-oil-fried bottom, its very dough infused with all the classic, savory flavors of a traditional Thanksgiving stuffing, and topped with crispy, golden morsels of sweet Italian sausage.

This isn’t just another bread recipe; it’s your definitive guide to a modern, sophisticated, and stunningly delicious holiday classic that will have all your guests raving. We’ll show you the simple but crucial secrets to a flawless, high-hydration dough and how to build incredible layers of savory, Thanksgiving flavor. This is a satisfying, soulful, and deeply impressive dish that is perfect for making ahead.

Table of Contents

Table of Contents

Recipe Overview: The Ultimate “Stuffing & Bread in One” Holiday Side

What makes this Stuffing Focaccia so spectacularly delicious is its incredible depth of flavor and its wonderful combination of textures. This recipe is a masterpiece of festive, rustic baking. The magic begins with the dough itself: a classic, high-hydration focaccia dough is infused with a savory soffritto of celery, onion, and fresh sage, along with a “flavor bomb” of crushed chicken bouillon. This is the secret that makes the bread taste just like stuffing! The dough is then topped with crumbles of browned sweet Italian sausage, dimpled, brined, and baked in a generous amount of olive oil until it’s golden brown, with a crispy bottom and a fluffy, airy interior.

Metric	Time / Level
Total Time	4 hours 30 minutes (includes rising)
Active Prep Time	45 minutes
Difficulty Level	Intermediate
Servings	12-16

The Flavors of the Feast: The Essential Ingredients

This iconic dish uses a handful of high-quality, flavorful ingredients to create its signature rich and savory-sweet flavor.

• The “Stuffing” Dough (The Heart of the Flavor!):
  • The Soffritto: A classic, aromatic flavor base of finely diced celery and onion, slowly softened in butter with fresh, chopped sage, is the key to that authentic stuffing flavor.
  • Chicken Bouillon: This is a brilliant and easy secret weapon! Crushed chicken bouillon cubes act as a powerful flavor concentrate, infusing the entire dough with a deep, savory, “roasted chicken” essence.
• The Sausage Topping:
  • Sweet Italian Sausage: Crumbles of browned sweet Italian sausage provide a wonderful, savory, and slightly sweet counterpoint to the herby bread.
• The Focaccia Magic:
  • High-Hydration Dough: The secret to that classic, light, airy, and open focaccia crumb is a very wet, high-hydration dough.¹ Don’t be afraid of the stickiness—it’s the key to a perfect texture!
  • The Olive Oil “Fry”: Baking the focaccia in a generous pool of olive oil on a sheet pan is the non-negotiable secret to that unbelievably crispy, golden-brown, and “fried” bottom crust.
  • The Brine & Dimples: The final drizzle of a simple saltwater brine over the dimpled surface is a classic Italian technique that adds flavor and helps to create a beautiful, crispy top crust.²

The Baker’s Masterclass: The Secrets to a Perfect Focaccia

This recipe uses a few simple but brilliant professional techniques that guarantee a flawless, impressive result.

1. The “Autolyse” Rest: The recipe’s instruction to mix the flour and water and then let it stand for 5 minutes before kneading is a professional baker’s trick called an autolyse. This simple, hands-off step allows the flour to fully hydrate, which makes the dough easier to knead and results in a better, more open crumb structure.
2. The Stretch and Fold: The key to a wet, high-hydration dough is to develop its gluten structure gently. This recipe uses a simple stand mixer method, but if you’re working by hand, a series of “stretch and folds” (gently stretching a corner of the dough up and folding it over the center) is the best way to build strength without adding too much extra flour.
3. The Gentle Stretch in the Pan: Don’t fight the dough! After you place your risen dough in the oiled pan, it may not stretch to the corners right away. The secret is to let it rest for 10 minutes. This allows the gluten to relax, after which it will stretch easily into place.

Step-by-Step to the Best Thanksgiving Stuffing Focaccia

This rewarding holiday project is a joy to prepare.

Part 1: The Flavorful “Stuffing” Base

In a large skillet, melt your 2 tablespoons of butter. Add the 4 stalks of finely diced celery and 1 finely diced onion and cook for 12 to 15 minutes, until softened but not brown. Sprinkle with the 1/4 cup of chopped fresh sage, the 2 crushed chicken bouillon cubes, and 1 teaspoon of pepper. Cook for about 3 more minutes, until the bouillon has dissolved. Transfer this mixture to a plate and let it cool completely.

In a separate pan, cook your 1 pound of sweet Italian sausage until it is golden and crisp. Let this cool completely as well.

Part 2: The Art of the Focaccia Dough

Step 1: In the bowl of a stand mixer, whisk together the 6 cups of all-purpose flour, 1 packet of active dry yeast, and 2 teaspoons of sugar. Using the dough hook on a low speed, stir in the 2 1/2 cups of warm water and 2 tablespoons of the olive oil. Let this stand for 5 minutes.

Step 2: Add 2 tablespoons of kosher salt and knead on a medium speed for 5 minutes. The dough will be very wet and sticky. With the mixer on low, add your cooled vegetable mixture and the 1 cup of chopped fresh parsley.

Step 3: Transfer the dough to a large, oiled bowl, cover it, and let it rise for about 2 hours, until it has doubled in size.

Part 3: The Pan, The Stretch, and The Final Bake

Step 1: Pour the remaining 1/4 cup of olive oil into the bottom of an 18×13-inch rimmed baking sheet. Scrape your risen dough into the baking sheet and gently stretch it to fit. Top the dough evenly with your cooled, cooked sausage.

Step 2: Use your fingertips to make dimples all over the surface of the focaccia. Dissolve 1 teaspoon of kosher salt in 1/4 cup of warm water and drizzle this brine over the surface of the dough.

Step 3: Cover the dough and let it sit in a warm place for another 45 minutes to rise again.

Step 4: Preheat your oven to 450°F ($232^{\circ}C$). Uncover the dough, sprinkle it with flaky sea salt, and bake for 30 to 35 minutes, until the focaccia is a deep golden brown on the top and the bottom.

Drizzle the hot focaccia with a little more olive oil and let it cool slightly on a wire rack before slicing and serving.

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Storage and Make-Ahead Tips

• Make-Ahead: This is a perfect make-ahead holiday side dish! You can prepare the dough through its first rise, then cover it and let it rest in the refrigerator for up to 3 days (this is called a “cold ferment” and will actually develop an even deeper flavor!).
• Storage: Store any leftover focaccia, well-wrapped, at room temperature for up to 3 days.
• Reheating: The best way to reheat focaccia is on a baking sheet in a hot 375°F oven for about 5-10 minutes, until it is warmed through and the crust has re-crisped.

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