Q1: What is the salt brine (salamoia), and why is it important for focaccia?

The salt brine is a classic, authentic technique from Liguria, Italy, the birthplace of focaccia. Pouring a simple mixture of salt and water over the dimpled dough before the final rise does two magical things: it seasons the bread perfectly from the top down, and the liquid steams during baking, which results in an incredibly moist, tender, and flavorful crumb .

Q2: My focaccia dough is so wet and sticky! Did I do something wrong?

No, you did it perfectly! A true focaccia dough is a high-hydration dough , which means it has a very high ratio of water to flour. This is what creates the signature light, airy, open, and chewy crumb on the inside. While it can be a little tricky to work with, using oiled hands and a spatula, as directed in the recipe, is the secret to handling it easily.

Q3: Can I make this focaccia without a stand mixer?

You can, but it will require a bit of arm work! A stand mixer is ideal for developing the gluten in such a wet dough. To make it by hand, you would mix the ingredients in a large bowl with a wooden spoon. Then, instead of traditional kneading, you would perform a series of "stretch and folds" in the oiled bowl every 30 minutes during the first rise to build up the dough's strength.

Q4: How do I get a really crispy bottom crust on my focaccia?

The two secrets are a hot oven and plenty of oil . The high oven temperature of 450°F is crucial for a good "oven spring" and a crispy crust. The generous amount of olive oil that you pour into the bottom of the pan essentially "fries" the bottom of the dough as it bakes, creating an unbelievably crisp, golden-brown, and delicious crust.

Q5: Can I use instant yeast instead of active dry yeast?

Yes. The recipe calls for active dry yeast, but you can use an equal amount of instant yeast. If you are using instant yeast, you do not need to let it stand in the warm water first; you can whisk it directly in with the flour and other dry ingredients.

The Ultimate Savory Thanksgiving Stuffing Focaccia Recipe

The Ultimate Savory Thanksgiving Stuffing Focaccia

A creative and savory focaccia bread that incorporates all the classic flavors of Thanksgiving stuffing. The from-scratch dough is infused with a mixture of sautéed celery, onion, and fresh sage. After its first rise, the dough is pressed into a sheet pan, topped with crispy cooked Italian sausage, and then dimpled and covered with a saltwater brine before a final rise. The focaccia is baked until deep golden brown, resulting in a bread that is custardy on the inside with a crisp, flavorful crust.

Author: Evelyn
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 4 hours 10 minutes (includes rising and cooling times)
Yield: 12-16 servings 1x
Category: Bread
Method: Baking, Sautéing
Cuisine: Italian-American

Ingredients

Scale

For the Dough:
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
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
Kosher salt
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
Nonstick cooking spray (optional)
Flaky sea salt, for sprinkling
3 tablespoons extra-virgin olive oil

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Instructions

Prepare the Vegetables and Sausage: Melt the butter in a large skillet over medium heat. Add the celery and onion and cook for 12 to 15 minutes, until softened. Stir in the sage, crushed bouillon cubes, and 1 teaspoon of black pepper. Add 1/4 cup of water and cook for 3 minutes until the bouillon dissolves and water evaporates. Let cool completely.
In a separate pan, heat 1 teaspoon of olive oil over medium-high heat. Cook the sausage, breaking it up, for about 5 minutes until golden and crisp. Let cool completely.
Make the Dough: In a stand mixer with a dough hook, whisk the flour, yeast, and sugar. On low speed, stir in 2 1/2 cups of warm water and 2 tablespoons of olive oil until moistened. Let stand for 5 minutes.
Add 2 tablespoons of kosher salt and knead on medium speed for 5 minutes. The dough will be very wet. On low speed, add the cooled vegetables and the parsley.
Transfer the dough to a large oiled bowl, cover, and let rise for about 2 hours until doubled in size.
Assemble the Focaccia: Pour 1/4 cup of olive oil into an 18×13-inch rimmed baking sheet. Scrape the dough into the pan, flip to coat in oil, and gently stretch it into an even layer. If it pulls back, let it rest for 10 minutes before stretching again.
Top evenly with the cooled sausage. Use your fingertips to make dimples all over the surface.
Dissolve 1 teaspoon of kosher salt in 1/4 cup of warm water. Drizzle this brine over the surface of the focaccia.
Cover loosely and let it rise again in a warm place for 45 minutes.
Bake: Preheat the oven to 450°F. Uncover the dough, sprinkle with flaky sea salt, and bake for 30 to 35 minutes, until deep golden brown.
Drizzle with 3 tablespoons of olive oil, let sit for 5 minutes, then transfer to a wire rack to cool completely.

Notes

This dough is very wet and sticky by design, which creates a light and airy crumb.
The recipe requires two separate rising periods for the dough.
A unique step in this recipe is the saltwater brine that is poured over the dimpled dough before the final rise, which adds moisture and flavor.
The article mentions two ‘Cook’s Notes’ that are not provided in the text.

Nutrition

Serving Size: 1 slice
Calories: 350-420
Sugar: 4-6 g
Sodium: 900-1200 mg
Fat: 15-20 g
Saturated Fat: 4-6 g
Trans Fat: 0 g
Carbohydrates: 40-48 g
Fiber: 2-4 g
Protein: 12-16 g
Cholesterol: 25-35 mg

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