Advertisements

Introduction: Can a Bread Combine the Best of Stuffing and Focaccia?

Craving a holiday dish that’s a carb-lover’s dream? Thanksgiving Stuffing Focaccia merges the savory, herbaceous flavors of traditional stuffing with the chewy, crispy texture of focaccia. Rated 4.4 out of 5 stars from 16 reviews, this intermediate recipe offers a slightly custardy interior, a biscuity crust, and crisp sausage topping, making it a unique holiday staple. Ready to bake a bread that’s sure to steal the show? Let’s dive into this festive recipe!

Overview: Why Thanksgiving Stuffing Focaccia Shines

Thanksgiving Stuffing Focaccia is loved for its stuffing-inspired flavors and focaccia’s satisfying texture. Here’s what makes it special:

Time Requirement: 1 hour active (prep and cooking), 3 hours 45 minutes inactive (rising and cooling), totaling 4 hours 45 minutes.
Difficulty Level: Intermediate—requires dough mixing, rising, and careful shaping, suitable for cooks with some baking experience.
Why It’s Special: A fluffy focaccia base infused with celery, onion, sage, and parsley, topped with crispy sausage, mimics the flavors of Thanksgiving stuffing while maintaining a deep-dish pizza-like crust. This recipe serves 10-12, ideal for holiday feasts or gatherings.

Perfect for Thanksgiving, Christmas, or any occasion where you want a carb-heavy, flavorful side.

Essential Ingredients

Thanksgiving Stuffing Focaccia uses savory ingredients to capture stuffing flavors in a bread format. Here’s what you’ll need for 10-12 servings:

Dough

2 tablespoons unsalted butter: Sautés vegetables for flavor.
4 stalks celery, finely diced: Adds classic stuffing crunch and flavor.
1 onion, finely diced: Provides savory depth.
¼ cup fresh sage leaves, finely chopped: Infuses herbaceous aroma.
2 chicken bouillon cubes, crushed: Boosts umami and stuffing-like flavor.
Coarsely ground black pepper: Adds mild spice.
6 cups all-purpose flour: Forms the dough’s structure.
One ¼-ounce package active dry yeast (2 ¼ teaspoons): Leavens the dough.
2 teaspoons sugar: Feeds the yeast for rising.
2 ½ cups warm water (80-85°F): Activates yeast and hydrates dough.
½ cup plus 1 teaspoon extra-virgin olive oil: Enriches dough and coats pan.
2 tablespoons kosher salt: Seasons the dough.
1 cup fresh parsley leaves, finely chopped: Adds fresh, herbaceous flavor.
1 pound sweet Italian sausage, removed from casing: Provides crispy, savory topping.

Brine and Finish

1 teaspoon kosher salt: For brine, enhances flavor and texture.
¼ cup warm water: Dissolves salt for brine.
Nonstick cooking spray (optional): For plastic wrap, if used.
Flaky sea salt: Adds a crunchy, salty finish.
3 tablespoons extra-virgin olive oil: For drizzling post-bake.

Why These Ingredients Matter

Vegetables and Sage: Mimic stuffing’s classic flavors.
Bouillon: Adds savory, umami depth.
Sausage: Brings crisp, meaty topping for richness.
Focaccia Dough: Creates a chewy, slightly custardy interior with a crispy crust.

Substitutions and Variations

Butter: Use plant-based butter for vegan or olive oil for a lighter sauté.
Celery and Onion: Swap with leeks or fennel for a twist; maintain fine dice.
Sage: Replace with thyme or rosemary (use 2 tablespoons chopped).
Bouillon Cubes: Use powder or paste (equivalent for 2 cups water per package) or ½ cup chicken broth (reduce water by ½ cup).
Flour: Use bread flour for chewier texture or gluten-free 1:1 flour (adjust water if needed).
Yeast: Instant yeast works; no need to adjust quantity.
Sausage: Swap with turkey sausage, chorizo, or omit for vegetarian (add ½ cup mushrooms).
Vegan Option: Use plant-based butter, omit sausage or use vegan sausage, and ensure bouillon is vegan.
Gluten-Free: Use gluten-free flour and ensure bouillon is gluten-free.
Flavor Variations:
- Herb Focaccia: Add 1 tablespoon chopped thyme to the dough.
- Cheesy Focaccia: Sprinkle ½ cup grated Parmesan over the sausage before baking.
- Mushroom Stuffing Focaccia: Replace sausage with 1 cup sautéed mushrooms.
- Spicy Focaccia: Add ½ teaspoon red pepper flakes with the sage.
- Cranberry Focaccia: Mix ¼ cup dried cranberries into the dough for sweetness.

Advertisements

Step-by-Step Instructions

Making Thanksgiving Stuffing Focaccia requires some planning for dough rising but yields a flavorful, festive bread. Let’s get baking!

Step 1: Gather and Prep

Gather all ingredients: for dough, 2 tablespoons butter, 4 celery stalks, 1 onion, ¼ cup sage, 2 bouillon cubes, pepper, 6 cups flour, 2 ¼ teaspoons yeast, 2 teaspoons sugar, 2 ½ cups warm water, ½ cup plus 1 teaspoon olive oil, 2 tablespoons kosher salt, 1 cup parsley, 1 pound sausage; for brine and finish, 1 teaspoon kosher salt, ¼ cup warm water, nonstick spray, flaky sea salt, 3 tablespoons olive oil.
Finely dice celery and onion; chop sage and parsley.
Crush bouillon cubes.
Remove sausage from casing.

Tip: Dice vegetables uniformly for even cooking; keep water at 80-85°F to activate yeast without killing it.

Step 2: Cook Vegetables

Melt 2 tablespoons butter in a large skillet over medium heat until foaming.
Add diced celery and onion; cook, stirring often, until softened but not browned, 12-15 minutes.
Stir in ¼ cup chopped sage, crushed bouillon cubes, 1 teaspoon black pepper, and ¼ cup water.
Cook, stirring, until bouillon dissolves and water evaporates, about 3 minutes.
Transfer to a plate and cool to room temperature.

Tip: Avoid browning vegetables to maintain a soft, stuffing-like flavor; cool completely before adding to dough.

Step 3: Prepare the Dough

In a stand mixer bowl, whisk 6 cups flour, 2 ¼ teaspoons yeast, and 2 teaspoons sugar.
Using the dough hook on low, add 2 ½ cups warm water and 2 tablespoons olive oil; mix until flour is moistened.
Let stand 5 minutes.
Add 2 tablespoons kosher salt and knead on medium speed for 5 minutes (dough will be wet and sticky).
On low speed, add cooled vegetables and 1 cup chopped parsley; mix until incorporated.

Tip: If no stand mixer, knead by hand for 7-8 minutes; dough should be sticky but cohesive.

Step 4: First Rise

Rub 2 tablespoons olive oil in a large mixing bowl.
Transfer dough to the bowl, flipping to coat with oil.
Cover with a plate and let rise in a warm place until doubled, about 2 hours.

Tip: Place in a warm spot (75-85°F); if dough sticks, use a floured spatula to transfer.

Step 5: Cook Sausage

Heat 1 teaspoon olive oil in a medium pan over medium-high heat until shimmering.
Add 1 pound sausage, breaking it up with a spoon, and cook until golden and crisp, about 5 minutes.
Transfer to a plate and cool to room temperature.

Tip: Break sausage into small, bite-sized pieces for even topping; drain excess fat.

Step 6: Shape and Second Rise

Pour ¼ cup olive oil into an 18×13-inch rimmed baking sheet, coating the bottom and sides.
Scrape dough into the pan, flattening slightly.
Flip dough once and stretch gently to fit the pan evenly (let rest 10 minutes if it pulls back).
Top evenly with cooled sausage.
Make dimples in the dough with fingertips, pressing firmly but not piercing.
Dissolve 1 teaspoon kosher salt in ¼ cup warm water; drizzle over dough, letting it pool in dimples.
Cover with an inverted baking sheet or lightly sprayed plastic wrap.
Let rise in a warm place for 45 minutes.

Tip: Stretch dough gently from the center and edges; dimples help absorb brine and create texture.

Step 7: Bake and Finish

Preheat the oven to 450°F (232°C).
Uncover dough and sprinkle with flaky sea salt.
Bake, rotating the pan halfway, until deep golden brown on top and bottom, 30-35 minutes.
Drizzle with 3 tablespoons olive oil and let sit for 5 minutes.
Use a spatula to transfer to a wire rack to cool completely.

Tip: Check for doneness by tapping the bottom (should sound hollow); cool on a rack to maintain crispiness.

Step 8: Serve

Cut into 10-12 pieces and serve warm or at room temperature, about 1-2 pieces per serving.
Pair with herb-roasted turkey breast, perfect cranberry sauce, or hot spinach and artichoke dip.

Tip: Slice with a serrated knife for clean cuts; serve on a platter for a festive presentation.

Advertisements

Assembly: Building the Perfect Thanksgiving Stuffing Focaccia

Making Thanksgiving Stuffing Focaccia is all about combining stuffing flavors with focaccia texture. Here’s how to make it shine:

Vegetable Mixture: Celery, onion, and sage mimic stuffing’s savory base.
Sausage Topping: Adds crispy, meaty richness.
Dough: Creates a custardy interior with a biscuity crust.
Brine and Sea Salt: Enhance flavor and texture, ensuring a golden finish.

Presentation Tips

Serve on a wooden board or platter for a rustic holiday look.
Garnish with extra chopped parsley or a sage leaf for color.
Pair with holiday classics like roasted butternut squash salad or apple and pear crisp.

Storage and Make-Ahead Tips

Thanksgiving Stuffing Focaccia is great for make-ahead prep or leftovers.

Storage:
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Freeze for up to 1 month; wrap tightly in plastic and foil.
Make-Ahead:
- Prepare dough through first rise up to 1 day ahead; refrigerate and bring to room temperature before shaping.
- Cook vegetables and sausage up to 1 day ahead; store refrigerated.
Reheating: Reheat in a 350°F oven for 5-10 minutes to crisp; avoid microwaving to maintain texture.
Tip: Refresh with a drizzle of olive oil before reheating for added moisture.

Recipe Variations

Thanksgiving Stuffing Focaccia is versatile and easy to customize. Here are some fun twists:

Vegetarian Focaccia: Omit sausage and add 1 cup sautéed mushrooms or roasted bell peppers.
Cheesy Focaccia: Sprinkle ½ cup grated cheddar or mozzarella over the sausage before baking.
Gluten-Free Focaccia: Use gluten-free 1:1 flour and ensure bouillon is gluten-free.
Spicy Focaccia: Add 1 teaspoon chili flakes to the vegetable mixture.
Herb-Cheese Focaccia: Mix ¼ cup grated Parmesan into the dough with parsley.

Nutrition Information (Per Serving, Based on 12 Servings)

Calories: Approximately 400-450 kcal (varies by portion size and sausage).
Protein: Moderate, from sausage and flour.
Fat: Moderate, from butter, olive oil, and sausage.
Carbs: High, from flour and sugar.
Note: For precise nutrition, calculate based on specific ingredients and portion sizes.

Conclusion: Savor the Holiday-Inspired Bread!

Thanksgiving Stuffing Focaccia is the side dish that brings savory, stuffing-inspired perfection to every bite. With its custardy interior, crispy crust, and sausage topping, it’s perfect for Thanksgiving, Christmas, or any festive gathering. With a bit of effort, this intermediate recipe delivers a big flavor payoff that’s sure to impress. So, grab your mixer, whip up this unique bread, and enjoy a new holiday classic. We’d love to hear how your focaccia turns out—share your creations in the comments or on social media!

Thanksgiving Stuffing Focaccia

Author: Alyssa

Print Recipe

Description

Craving a holiday dish that’s a carb-lover’s dream? Thanksgiving Stuffing Focaccia merges the savory, herbaceous flavors of traditional stuffing with the chewy, crispy texture of focaccia. Rated 4.4 out of 5 stars from 16 reviews, this intermediate recipe offers a slightly custardy interior, a biscuity crust, and crisp sausage topping, making it a unique holiday staple.