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.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 10 minutes (includes rising and cooling times)
- Yield: 12-16 servings
- Category: Bread
- Method: Baking, Sautéing
- Cuisine: Italian-American
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/thanksgiving-stuffing-focaccia/