Stuffing Focaccia

This stuffing focaccia is festive fare for sure, but I also make it throughout the winter as it is a good side for soup if you are making lunch for a friend.

It is inspired by my mom's Thanksgiving sage and onion turkey stuffing, and the dough is great as it is incredibly resilient and lends itself to a long overnight rise in the fridge (which makes it a great addition to any holiday spread because you can make it the day before.)

This will serve 8 as a side to soup for lunch, and 12 as a bread course with a full holiday meal. Leftovers are excellent the next day, focaccia halved lengthwise and stuffed with turkey or ham. The recipe is easily halved and keeps well overnight wrapped in parchment paper.

For the dough:

1¾ c warm water

2 tsps sugar

2¼ tsps active dry yeast

4 c flour

1 ½ tsps salt

2 Tbsps olive oil

For the topping:

1 Tbsp dried sage

1 large white onion, chopped finely

4 Tbsps olive oil (oil from your confit garlic is an excellent addition here in lieu of regular olive oil as it adds an additional allium punch of flavor)

Flaky salt

Measure all of the ingredients in the dough except the olive oil into the bowl of a stand mixer fitted with a dough hook.

Starting on low to combine the ingredients, and then raising the speed to incorporate them into a dough, and mix for a couple of minutes until the dough forms a sticky ball.

Remove the bowl from the stand. Measure in the olive oil and turn the dough over in the oil until it is lubricated on all sides and glistening.

Cover with a damp tea towel and place in the fridge overnight, until a couple of hours before you need it.

When you remove the dough from the fridge, upend it into a baking tray. Spread the oil from the bowl across the surface of the baking tray and, using the tips of your fingers, spread the dough so that it is a uniform layer across the surface of the baking tray. Keep in mind that it will spread a bit of its own accord and don't force it, but encourage it gently. Set aside in a warm place, again covered with a damp tea towel. I have let this rest for an hour and up to three hours - it is a very forgiving dough.

About an hour before you are ready to eat the focaccia, preheat the oven to 425.

While it is heating up, prepare the stuffing: add one tablespoon of the oil to a skillet, along with the chopped onion, the sage and a pinch of salt.

Cook the onion until it is translucent and soft. Remove from the heat and add the remaining oil. Using the oil in this manner will make the mixture cool enough to pour over the dough without impacting its structural integrity.

Remove the tea towel from the tray containing the dough.

Using your fingertips, make indentations across the surface of the dough to create dimples.

Pour your onion mixture over the surface of the dough, ensuring that the onions are well spread out.

Place the tin in the oven and bake the dough for 25-30 minutes, until golden brown.

Remove from the oven, sprinkle with flaky salt, and set aside for ten minutes before cutting into squares.

Inspiration recipe, here.