free counter with statistics Print

Thanksgiving Stuffing Focaccia (An Easy Showstopper!)

The whole, homemade, impressive, and golden-brown Stuffing Focaccia being served as the centerpiece at a fun and sophisticated Thanksgiving party.

A savory and festive recipe for a ‘Thanksgiving Stuffing Focaccia,’ a creative twist that incorporates the classic flavors of stuffing into a fluffy, chewy focaccia bread. The dough is infused with sautéed celery, onion, and sage. After its first rise, the dough is stretched into a sheet pan, topped with cooked Italian sausage, and dimpled. A unique salt brine is drizzled over the top before the final rise, which helps create a moist interior and a crispy crust when baked.

Ingredients

  • For the Dough:
  • 6 cups all-purpose flour
  • One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
  • 2 teaspoons sugar
  • 2 1/2 cups warm water (80 to 85°F)
  • 1/2 cup plus 1 teaspoon extra-virgin olive oil, divided
  • 2 tablespoons kosher salt
  • 2 tablespoons unsalted butter
  • 4 stalks celery, finely diced
  • 1 onion, finely diced
  • 1/4 cup fresh sage leaves, finely chopped
  • 2 chicken bouillon cubes, crushed
  • Coarsely ground black pepper
  • 1 cup fresh parsley leaves, finely chopped
  • 1 pound sweet Italian sausage, removed from casing
  • For the Brine and Finish:
  • 1 teaspoon kosher salt
  • 1/4 cup warm water
  • Flaky sea salt, for sprinkling
  • 3 tablespoons extra-virgin olive oil

Instructions

  1. Prepare the Dough: Melt the butter in a large skillet. Add the celery and onion and cook for 12 to 15 minutes, until softened. Stir in the sage, crushed bouillon cubes, 1 teaspoon of pepper, and 1/4 cup of water. Cook for about 3 minutes until the bouillon dissolves. Let the mixture cool.
  2. In a stand mixer with a dough hook, whisk the flour, yeast, and sugar. On low speed, stir in the warm water and 2 tablespoons of olive oil. Let stand for 5 minutes.
  3. Add 2 tablespoons of kosher salt and knead on medium speed for 5 minutes. With the mixer on low, add the cooled vegetables and the parsley.
  4. Transfer the dough to a large oiled bowl, cover, and let it rise for about 2 hours, until doubled in size.
  5. While the dough rises, cook the sausage in a skillet until golden and crisp, about 5 minutes. Let it cool.
  6. Shape and Second Rise: Pour 1/4 cup of olive oil into an 18×13-inch rimmed baking sheet. Scrape the dough into the pan, flipping it to coat with oil. Gently stretch the dough to fit the pan, letting it rest for 10 minutes if it pulls back.
  7. Top the dough evenly with the cooked sausage. Use your fingertips to make dimples all over the surface.
  8. Dissolve 1 teaspoon of kosher salt in 1/4 cup of warm water to create a brine. Drizzle this over the surface of the focaccia. Cover the pan and let the dough rise again for 45 minutes.
  9. Bake: Preheat the oven to 450°F. Uncover the dough, sprinkle with flaky sea salt, and bake for 30 to 35 minutes, rotating halfway through, until deep golden brown.
  10. Drizzle the hot focaccia with 3 tablespoons of olive oil, let it sit for 5 minutes, then transfer to a wire rack to cool.

Notes

  • This is a showstopper savory bread that is perfect as a side dish or appetizer for a Thanksgiving feast.
  • The recipe requires a stand mixer and involves two separate rising periods for the dough.
  • The unique technique of pouring a salt brine over the dimpled dough before the final rise is a key step that contributes to the focaccia’s moist texture and signature flavor.
  • The article references two ‘Cook’s Notes’ that are not provided in the text.

Find it online: https://cookupjoy.com/thanksgiving-stuffing-focaccia-2/