Focaccia Stuffing Recipes

ROSEMARY FOCACCIA STUFFING WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees F and butter a 3-quart baking dish. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pancetta and cook, stirring, until browned, about 6 minutes. Remove with a slotted spoon and transfer to a plate.
• Melt the remaining 6 tablespoons butter in the skillet, then add the onion, celery, sun-dried tomatoes, sage, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the focaccia, ciabatta, pancetta, vegetable-broth mixture and fontina; stir until combined. Transfer to the prepared baking dish. Drizzle with the turkey drippings (or dot with butter); sprinkle with the parmesan.
• Cover the dish with foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes.

FOCACCIA STUFFING

Steps:

• Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.
• In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.
• Heat 2 tablespoons of oil in the same skillet over medium heat. Add onions and sauté for 5 minutes. Add garlic and cook for an additional 5 minutes, stirring often. To the bread bowl, add the onions and garlic, along with the sundried tomatoes, artichokes, basil, stock, salt, and pepper. Stir until combined well.
• Oil a 3-quart casserole dish and spoon the stuffing into the dish. Drizzle the last 1 tablespoon of oil over the stuffing. Bake, covered, for 30 minutes. Uncover, and bake for an additional 20 minutes.

UNCLE BRAD'S FOCACCIA STUFFING

Steps:

• Slice and dice the focaccia bread into small cubes no larger than half a walnut and set aside. Chop the celery into pieces about 1/4 inch in width. Finely dice the onion. Heat butter in a 12-inch heavy skillet over moderate heat. (Do not overheat the butter, the vegetables should be cooked and softened, not pan-fried.) Stir in the onion and celery, cover and cook, stirring occasionally, until soft, 15 to 20 minutes. (This can be done up to 1 day ahead and refrigerated. If so, reheat before continuing the recipe.) Once the turkey is brined and seasoned, and immediately prior to stuffing it, mix the stuffing ingredients with hot stock: (if including the optional sausage, cook and rinse it before mixing ingredients) *Optional sausage addition: In large, heavy skillet over moderate heat, sauté 1 pound mild pork sausage, breaking into small pieces with spoon, until meat shows no sign of pink. Rinse the excess fat off of the sausage with warm water. Proceed with recipe, adding the sausage to the stuffing. In a large bowl, mix the focaccia cubes, heated vegetables, celery salt, sage, rosemary, thyme, salt, and pepper, and optional sausage. Stir in 1 1/4 cups hot stock. Immediately fill Turkey cavities and spread remainder into a buttered 9 x 13 baking dish and drizzle with 1/2 cup more of hot stock. Cover with aluminum foil and bake with the turkey until heated through, about 20 minutes. Remove and set aside until the turkey is finished. When the turkey is removed from the oven, mix the stuffing from the turkey into the stuffing in the 9 x 13 baking dish. Uncover and bake until top is slightly crisp and golden. Serve immediately.

STUFFED FOCACCIA

Steps:

• Thaw dough.
• Preheat the oven to 400 degrees F.
• Divide the dough into two.
• On a floured surface, either pat down or roll into two 10-11 inch circles.
• Place one circle on an oiled cookie sheet, and then sprinkle the cheese evenly over its surface.
• Spread the spinach across the top, and then cover with the remaining circle.
• Using your fingertips, gently press the edges together.
• Create dimples across the top surface using your fingertips, and drizzle over with the oil. Sprinkle the salt and rosemary on top.
• Bake for about 30 minutes or until golden brown.
• Serve warm.
• Variation: Try stuffing the focaccia with thinly sliced tomatoes and basil leaves, shredded cooked ham and Fontina cheese, or simply a mixture of your favorite Italian cheeses.

THANKSGIVING FOCACCIA RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the flour, kosher salt, chicken bouillon, and yeast. Pour in the chicken stock and honey and stir with a rubber spatula until a shaggy dough forms and no dry spots remain.
• Grease another large bowl with 2 tablespoons of olive oil. Transfer the dough to the greased bowl and turn to coat with the oil. Cover with plastic wrap and let sit overnight in the refrigerator. The dough should double in size.
• Make the filling: Heat a large skillet over medium-high heat. Add the sausage and cook, breaking up into small pieces, until no longer pink, 5-6 minutes. Remove the sausage from the pan and set aside. Reserve ¼ cup of the sausage for topping the focaccia.
• Wipe out any excess grease from the skillet with a paper towel. Add the butter to the skillet. Once melted, add the onion, apples, and celery. Season with kosher salt and cook until the vegetables are tender, about 5 minutes. Add the garlic, sage, parsley, and thyme and cook until fragrant, 30-60 seconds. Remove the pan from the heat and stir in the cooked sausage. Let the filling cool to room temperature.
• Assemble the focaccia: Grease an 8 x 13-inch baking sheet with 2 tablespoons of olive oil, using your hands to spread the oil all around the pan to coat. Divide the dough in half and transfer one portion to the oiled pan. With oiled hands, gently stretch the dough to fill the baking sheet.
• Spread the filling over the dough, then press the remaining dough over the filling, making sure to seal the edges so the filling is encased between the dough. Cover with plastic wrap and let proof at room temperature for 1-2 hours, until the dough rises to fill the pan.
• Preheat the oven to 400°F (200°C).
• Remove the plastic wrap and drizzle the dough with the remaining 2 tablespoons of olive oil. Use your fingers to dimple the surface of the dough. Garnish with the reserved cooked sausage, apple slices, sage leaves, thyme, flaky salt, and black pepper.
• Bake the focaccia for 40-45 minutes, turning halfway through, until the bread is golden brown and crispy.
• Remove the focaccia from the oven and let cool in the pan for 15 minutes before serving.
• Enjoy!

FOCACCIA STUFFING WITH APPLES AND PANCETTA

Steps:

• Heat oven to 325°F. Place cubed bread on ungreased cookie sheet; bake 10 to 15 minutes or until dry and crispy. Cool completely on cookie sheet.
• Meanwhile, spray 4-quart Dutch oven with cooking spray; place over medium-low heat. Add pancetta; cook about 13 minutes, stirring frequently, until rendered and lightly browned. Using slotted spoon, transfer pancetta to large bowl; set aside. Pour off all but 2 tablespoons fat from Dutch oven; discard or reserve for another use.
• Melt butter with the 2 tablespoons pancetta fat in Dutch oven. Increase heat to medium-high; add onion, celery, salt and pepper. Cook 6 to 8 minutes, stirring occasionally, until tender. Add apples; cook 2 minutes longer.
• Add broth to Dutch oven; heat to simmering. Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom. Remove from heat; cool 5 minutes.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Add eggs, thyme and sage to pancetta in bowl. Stir in bread. Pour broth mixture over ingredients in bowl. Stir to combine. Pour into baking dish.
• Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy. Cool 5 minutes. In small bowl, stir together Topping ingredients. Sprinkle over stuffing in dish.

FOCACCIA STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet and a 2-quart casserole dish.
• Place cubed focaccia on the prepared cookie sheet.
• Bake in the preheated oven until light golden brown, 12 to 15 minutes.
• Meanwhile, melt butter in a skillet over medium heat. Add onion, celery, rosemary, thyme, salt, and pepper; saute until onion is translucent, 5 to 7 minutes.
• Remove focaccia from the oven and transfer to the prepared casserole dish. Pour onion mixture over top and mix to lightly combine. Gently stir in 1 1/4 cups chicken broth, or up to 1/4 cup more depending on how crispy or wet you prefer your stuffing.
• Return to the oven and bake until golden brown, 35 to 40 minutes, stirring 1 to 2 times during baking.