Big and Bubbly Stuffing Focaccia Recipe

Introduction

Big and Bubbly Stuffing Focaccia is a flavorful twist on classic focaccia bread, infused with a savory herb and vegetable mixture that brings the comforting taste of stuffing right into your favorite bread. This focaccia is soft, fragrant, and perfect for sandwiches or alongside soups and salads.

Ingredients

• 2 tablespoons (25g) olive oil
• 1 cup (142g) onion, diced
• 3/4 cup (107g) celery, diced
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 tablespoon finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
• 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried rosemary
• 1 teaspoon finely chopped fresh parsley, or 1/2 teaspoon dried parsley
• 1 teaspoon finely chopped fresh sage, or 1/4 teaspoon dried sage
• 1 teaspoon Bell’s seasoning, optional
• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons (9g) table salt
• 1 teaspoon granulated sugar
• 1 teaspoon instant yeast
• 1 1/4 cups (284g) water, warm (90°F to 110°F)*
• 1 1/2 tablespoons (18g) extra-virgin olive oil
• 1/4 cup (about 50g) herb mixture (above); divided
• 2 tablespoons (25g) extra-virgin olive oil, divided
• 1/2 cup (about 100g) herb mixture (above)

Instructions

1. Step 1: Make the herb mixture by heating olive oil in a medium skillet over medium heat. Add diced onion, celery, salt, and pepper. Cook while stirring occasionally until vegetables are soft and translucent, about 10 minutes.
2. Step 2: Stir in the herbs and Bell’s seasoning (if using). Continue cooking for 3 to 4 minutes until fragrant and herbs soften. Remove from heat and let cool completely. You can prepare this mixture up to 2 days ahead and refrigerate.
3. Step 3: To make the dough, whisk together flour, table salt, sugar, and instant yeast in a large bowl.
4. Step 4: Add warm water and olive oil to the dry ingredients. Stir until fully combined and no dry spots remain. Cover and let rest for 15 minutes.
5. Step 5: Perform your first bowl fold: with a wet hand, grab a section of dough, lift, and press it into the center. Repeat around the bowl 8 to 12 times, then flip dough so smooth side is up. Cover and rest 15 minutes.
6. Step 6: Repeat the bowl fold a second time with a wet hand. Dough should feel smoother. Cover and rest 15 minutes.
7. Step 7: Sprinkle 2 tablespoons (about 25g) herb mixture over the dough, then fold a third time, incorporating the herbs. Cover and rest 15 minutes.
8. Step 8: Sprinkle another 2 tablespoons (about 25g) herb mixture over dough and fold a fourth and final time. Cover and rest; the dough should be strong now.
9. Step 9: Let the dough rise in a warm room (70°F to 75°F) for 1 hour until nearly doubled and bubbly.
10. Step 10: Prepare a 9″ square focaccia pan by spraying with nonstick spray and lining with parchment paper with overhang. Spray parchment, add 1 tablespoon olive oil, and tilt to coat evenly.
11. Step 11: Gently transfer the risen dough to the pan center. Flip quickly but gently so dough is coated in oil. Minimize handling to keep air bubbles.
12. Step 12: Cover and let dough rise again at warm room temperature for 1 to 1 1/2 hours until very puffy and nearly filling the pan corners.
13. Step 13: Preheat oven to 475°F with rack in lower third toward the end of the rise.
14. Step 14: Sprinkle the remaining 1/2 cup (about 100g) herb mixture over dough. Lightly oil your fingers and press fingertip dimples about 1 1/2″ apart across the dough, reaching bottom of pan but without deflating it.
15. Step 15: Drizzle remaining 1 tablespoon olive oil over the top and herb mixture, allowing oil to pool in some dimples.
16. Step 16: Bake focaccia for 10 minutes, then tent with foil to prevent burning. Bake 8 to 10 more minutes until top is golden-brown and crevices deep gold.
17. Step 17: Remove focaccia from oven, lift out using parchment tabs onto a wire rack or cutting board, and remove parchment. Turn off oven and slide focaccia directly on lower rack. Bake 6 to 8 minutes more until sides are crisp and golden.
18. Step 18: Remove from oven and cool completely on a wire rack before slicing and serving.

Tips & Variations

• Use fresh herbs for the best aromatic flavor, but dried herbs work well in a pinch. Just adjust quantities accordingly.
• If you don’t have a 9″ square focaccia pan, a similar-sized baking sheet or round pan with parchment lining will work.
• Make the herb mixture a day ahead to deepen flavors and save prep time on baking day.
• Lightly oil your fingers when dimpling the dough to prevent sticking and tearing.

Storage

This herb focaccia is best eaten the day it’s made for optimal freshness and texture. Store leftovers loosely wrapped in foil at room temperature for up to 2 days. To reheat, warm slices gently in a toaster oven or oven until crisp and heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it to room temperature before continuing with the second rise and baking.

What if I don’t have instant yeast?

You can use active dry yeast but activate it first by dissolving in warm water with sugar and letting it sit until bubbly, then add to flour. Adjust rise times as needed.

Big and Bubbly Stuffing Focaccia Recipe

Print Recipe

★★★★★

4.6 from 96 reviews

This Big and Bubbly Stuffing Focaccia is a flavorful Italian-inspired bread infused with a savory herb mixture and cooked to golden perfection. The dough is enriched with fresh and dried herbs like thyme, rosemary, parsley, and sage, layered with aromatic sautéed onion and celery for a moist, bubbly texture. Baked in a square pan, this herb focaccia boasts a tender crumb, crispy edges, and a bubbly, dimpled crust, making it a perfect side or snack to accompany any meal.

• Author: Lila
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 1 9-inch square focaccia, about 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Herb Mixture

• 2 tablespoons (25g) olive oil
• 1 cup (142g) onion, diced
• 3/4 cup (107g) celery, diced
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 tablespoon finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme
• 2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried rosemary
• 1 teaspoon finely chopped fresh parsley, or 1/2 teaspoon dried parsley
• 1 teaspoon finely chopped fresh sage, or 1/4 teaspoon dried sage
• 1 teaspoon Bell’s seasoning, optional

Dough

• 3 cups (360g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons (9g) table salt
• 1 teaspoon granulated sugar
• 1 teaspoon instant yeast
• 1 1/4 cups (284g) water, warm (90°F to 110°F)
• 1 1/2 tablespoons (18g) extra-virgin olive oil

Additional

• 1/4 cup (about 50g) herb mixture (from above); divided
• 2 tablespoons (25g) extra-virgin olive oil, divided
• 1/2 cup (about 100g) herb mixture (from above)

Instructions

1. Prepare the Herb Mixture: In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion, celery, salt, and black pepper. Cook, stirring occasionally, until vegetables are soft and translucent, about 10 minutes. Stir in fresh or dried thyme, rosemary, parsley, sage, and optional Bell’s seasoning. Cook for another 3 to 4 minutes until fragrant and herbs have softened. Remove from heat and cool completely. (Can be made up to 2 days ahead and refrigerated.)
2. Make the Dough: Measure and whisk together flour, salt, sugar, and instant yeast in a large bowl. Add warm water and 1 1/2 tablespoons olive oil. Stir with a spatula, bowl scraper, dough whisk, or hands until the dough is combined and homogeneous with no dry lumps. Cover the bowl and let the dough rest for 15 minutes.
3. First Bowl Fold: Using a wet hand, grab and stretch a section of dough from one side and press it into the center. Continue around the bowl 8 to 12 times to make a full circle. Flip the dough smooth side up, cover the bowl, and rest for 15 minutes.
4. Second Bowl Fold: Repeat the folding process. The dough should feel smoother and tighter. Cover and rest for 15 minutes.
5. Third Bowl Fold with Herb Mixture: Sprinkle 2 tablespoons of the herb mixture over the dough, then fold again incorporating the herbs. Cover and rest another 15 minutes.
6. Fourth Bowl Fold with Herb Mixture: Sprinkle another 2 tablespoons herb mixture over dough and fold again. Cover and let dough rest for 15 minutes until it’s relatively strong.
7. First Rise: Cover the bowl and let the dough rise in a warm spot (70°F to 75°F) for 1 hour, until nearly doubled and puffy with some bubbles on the surface.
8. Prepare the Pan: Spray a 9-inch square focaccia pan with nonstick spray, line it fully with parchment paper leaving overhang, and spray parchment with nonstick spray. Add 1 tablespoon olive oil and tilt to coat the bottom evenly.
9. Transfer and Oil the Dough: Gently transfer the risen dough to the pan center using a bowl scraper or flexible spatula. Flip the dough so both sides are coated with oil, handling minimally to keep it from deflating.
10. Second Rise: Cover the pan and let the dough rise at room temperature for 1 to 1 1/2 hours, until marshmallowy, jiggly, nearly filling the pan corners and close to the top edge.
11. Preheat the Oven: Towards the end of the rise, preheat oven to 475°F with a rack positioned in the lower third.
12. Dimples and Herb Topping: Sprinkle remaining 1/2 cup herb mixture over the dough. Lightly oil your fingers and press fingertips firmly into dough about 1 1/2 inches apart to create dimples across the dough surface without deflating it.
13. Final Oil Drizzle: Drizzle the remaining 1 tablespoon olive oil over the top and herb mixture, letting it pool slightly in some dimples.
14. Bake: Bake the focaccia for 10 minutes, then tent loosely with aluminum foil to prevent burning the herbs. Bake an additional 8 to 10 minutes until the highest spots are brown and the crevices are golden.
15. Crisp the Crust: Remove focaccia from oven and lift out using parchment tabs. Remove parchment strip. Turn off the oven and place focaccia directly on the lower rack. Bake 6 to 8 more minutes until sides become golden brown and crisp without foil.
16. Cool and Serve: Remove from oven and transfer to wire rack to cool completely before slicing.
17. Storage: Best enjoyed the day it’s made. To store leftovers, loosely wrap in foil, keep at room temperature, and reheat before serving.

Notes

• The herb mixture can be prepared up to 2 days ahead and refrigerated airtight.
• A 9-inch square Fabulous Focaccia Pan or similar pan with parchment lining works best to create the signature shape.
• Using a wet hand to perform bowl folds prevents dough sticking during development.
• Tent the focaccia with aluminum foil after the initial bake to avoid burning the herbs on top.
• For best texture, crisp the focaccia crust by finishing the bake directly on the oven rack without foil.
• Handle the dough gently to preserve the bubbles and light texture.
• Ensure water for the dough is warm (90°F to 110°F) to properly activate the yeast.

Keywords: stuffing focaccia, herb focaccia, Italian bread, herb bread, savory focaccia, homemade focaccia, rosemary bread, thyme focaccia, celery onion bread