Big and Bubbly Stuffing Focaccia

All Your Favorite Stuffing Flavors In One Giant, Puffy Bread

Stuffing and focaccia already feel like cousins, so putting them together just makes sense. You get the tall, airy, big-bubbled crumb of focaccia plus all the onion, celery, and herby flavor of classic holiday stuffing. The top turns deep golden, the edges fry a bit in olive oil, and the middle stays soft and chewy.

This big and bubbly stuffing focaccia smells like Thanksgiving while it bakes. You catch sage, rosemary, thyme, and that cozy “poultry seasoning” note as soon as you open the oven door. There are little pockets of onion and celery roasted into the dough, and plenty of crisp, salty bits on top.

It’s made in the style of tall, high-hydration focaccia baked in a 9×13 pan, so it rises up into a thick slab of bread you can tear, slice, or use for sandwiches. The method uses stretches and folds instead of hard kneading, so the dough gets strong while you mostly wait. That’s what gives you big bubbles and an open, light texture.

The onion and celery mix is treated almost like a stuffing “mix-in” and topping. Some goes right into the dough so you get flavor through every bite, and the rest gets piled on top to roast and brown. The result is a bread that tastes like stuffing and focaccia had one very good idea together.

Serve this next to roast chicken or turkey, or just with a big pot of soup. Slice it thick for sandwiches, tear it into chunks as a side, or bring it to a holiday table as your “something different but still classic” dish.

Why You’ll Love This Stuffing Focaccia

• Combines two favorites: stuffing flavor and focaccia texture.
• Makes a showstopper for holiday or potluck tables.
• No kneading and no stand mixer needed.
• Big, dramatic bake in a standard pan.
• Make-ahead friendly for busy cooks.
• Familiar flavors that most people like.
• Great for leftovers and perfect for sandwiches.
• Easy to customize with different toppings.
• Forgiving method for beginners.
• Beautiful to serve with cheese, olives, or roasted veggies.

Ingredients (Exact Amounts)

Makes one 9×13 inch pan, about 12 thick slices.

For the Focaccia Dough:

• 4 cups (480 g) all-purpose flour
• 2 ¼ tsp instant or rapid-rise yeast (one packet)
• 2 tsp fine sea salt or kosher salt
• 2 cups (470 g) lukewarm water (80-90°F)
• 2 tbsp extra-virgin olive oil (plus more for pan and topping)

Stuffing-Style Mix-In and Topping:

• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced (about 1 cup)
• 2 stalks celery, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 ½ tsp poultry seasoning or Bell’s seasoning
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp dried rosemary, crushed
• ½ tsp black pepper
• ½–¾ tsp salt (adjust for your seasoning blend)
• 2–3 tbsp chopped fresh parsley (optional)

For the Pan and Finishing:

• 3–4 tbsp extra-virgin olive oil for pan and top
• Flaky sea salt for sprinkling

Step-By-Step Instructions (With Extra Tips)

1. Make the Stuffing Mix

• Start by melting butter with 1 tbsp olive oil in a skillet over medium heat.
• Add onion and celery with a small pinch of salt. Cook, stirring, until soft and just turning golden at the edges (8-10 minutes).
• Add garlic. Stir one minute until fragrant.
• Sprinkle in poultry seasoning, sage, thyme, rosemary, black pepper, and more salt if needed. Cook one more minute to release flavors.
• Take off the heat and add parsley if using.
• Spread the mix on a plate and let cool before adding to dough.

2. Mix the Dough (No Kneading)

• In a large bowl, whisk flour, yeast, and salt.
• Pour in lukewarm water and 2 tbsp olive oil. Use a spatula or wooden spoon to mix until all flour is blended. The dough will be loose and shaggy.
• Cover the bowl with plastic wrap or a lid. Let rest at room temperature for 30 minutes (this starts gluten development).

3. First Stretch and Fold

• Uncover the dough. Wet your hands and gently lift one edge, stretch it upward, and fold it back down over itself. Turn the bowl and repeat 3–4 times around. This builds dough structure.
• Cover again and let rest for another 30 minutes.

4. Second Stretch and Fold With Mix-In

• Add about half of your cooled stuffing veggie mix to the top of the dough.
• Do another round of stretch and folds to gently work the mix-in through the dough. (Do not overmix; it’s okay if the veggie pieces aren’t perfectly distributed.)
• Cover and let rise until doubled in volume; about 1.5 to 2 hours at room temp. Or refrigerate up to 18 hours for more flavor and flexibility (dough rises slowly in the fridge).

5. Prep Pan and Dough for Baking

• Drizzle 2 tbsp olive oil into a 9×13 metal pan. Use hands or brush to coat bottom and sides.
• Scrape dough into the pan. Gently stretch it to fill the pan, being careful not to deflate bubbles.
• Cover loosely (plastic or lid). Let rest for 45–60 minutes while the oven preheats to 425°F (220°C). The dough should puff up and look even more bubbly.

6. Add Topping and Dimple

• Uncover dough. Drizzle 1–2 tbsp more olive oil over the top.
• Use wet fingertips to “dimple” the dough: press down gently all over to create pockets for bubbles.
• Scatter the rest of the stuffing mix over the top, pressing some pieces lightly into the dough.
• Sprinkle flaky salt to taste.

7. Bake

• Bake in the center of preheated oven for 22–27 minutes, until very golden on top and crisp at the edges.
• If topping starts to brown too fast, tent with foil for the last part of baking.
• Focaccia should sound hollow and look deep gold, with crisp, bubbly top.

8. Cool and Slice

• Let pan cool 10–15 minutes. Run a thin knife around the edges and lift bread to a board.
• Slice thick squares or strips for serving.
• Best served warm or at room temp.

Extra Serving Suggestions and Party Ideas

Holiday Table:

• Serve thick slices next to roast turkey, chicken, or ham.
• Offer with gravy or cranberry relish.

Potluck or Friendsgiving:

• Cut into bite-size squares for easy sharing.
• Pair with cheese boards, olives, and pickles.

Soup and Sandwich Night:

• Serve with a big pot of soup (like creamy potato, chicken noodle, or tomato basil).
• Use for leftover turkey or chicken sandwiches.

Breakfast or Brunch:

• Toast slices and serve with eggs, bacon, and fruit.

Leftover Hacks:

• Use as base for stuffing paninis with turkey, cheese, greens, and mayo.
• Cube leftover focaccia, toss with olive oil, and re-toast for homemade stuffing croutons.

Extended Variations and Themed Ideas

1. Sausage Stuffing Focaccia

• Sauté 4 oz diced Italian sausage and add in with onion/celery. Use some crumbles as topping before baking.

2. Cheese-Topped Focaccia

• Sprinkle ½ cup shredded parmesan or sharp cheddar over the top before baking for extra crunch.

3. Cranberry-Herb Focaccia

• Add ¼ cup dried cranberries to the veggie mix for a little sweet-tart bite.

4. Garlic and Herb Focaccia

• Double the garlic in the mix-in and add 1 tbsp fresh chopped rosemary for a more robust flavor.

5. Mushroom-Onion Focaccia

• Add 1 cup finely chopped mushrooms to the stuffing mix for extra savory notes.

6. Mixed Seed Topping

• Sprinkle sunflower seeds, pumpkin seeds, or sesame seeds on top before baking for crunch.

7. Gluten-Free Version

• Use your favorite gluten-free bread flour blend, increase hydration slightly, and add 1 tsp baking powder for loft.

8. Sourdough Stuffing Focaccia

• Use 1 cup active sourdough starter in place of half the water and 1 cup flour, let rise overnight in fridge.

Pro Tips for Success

• Let stuffing mix cool before adding to dough, so it doesn’t kill yeast or make dough sticky.
• Use wet hands when working with dough; high hydration focaccia sticks to dry hands.
• Give dough enough time to rise and get bubbly—don’t rush it. Cold fermentation (overnight in fridge) brings more flavor.
• Dimple dough gently to avoid flattening bubbles.
• Use plenty of olive oil for rich flavor and crisp edges.
• Sprinkle flaky salt at the end for pro bakery finish.
• Metal pans help get a crisp bottom; glass pans may yield softer bread.
• Fresh herbs at the end add color and brightness.
• For leftovers, slice and reheat in toaster oven for best texture.

FAQ (12 Questions and Answers)

1. Can I use regular bread flour instead of all-purpose?
Yes. Bread flour gives a chewier crumb and sometimes bigger bubbles. Use the same amount.

2. Can I use active dry yeast?
Yes, but dissolve it in a little warm water first. Otherwise, instant yeast can go straight into flour.

3. Do I have to use all the herbs listed?
No. Use what you have. Poultry seasoning blends work well, or try just sage and thyme.

4. Can I make this focaccia ahead?
Absolutely. After mixing dough, let it rise overnight in the fridge. Bake the next day.

5. How do I freeze focaccia?
Cool completely. Wrap tightly in plastic and foil. Freeze up to a month. Thaw, then toast before serving.

6. How do I store leftovers?
Keep in a sealed container at room temp for 1–2 days, or refrigerate up to 4 days. Toast to refresh.

7. Can I double the recipe?
Yes, but use two pans so the focaccia bakes through properly.

8. Why did my focaccia turn out dense?
Usually not enough rise time, cold dough, or not enough water. Make sure dough is bubbly and loose before baking.

9. How can I get bigger bubbles?
Stretch and fold dough as described and let it rise fully. High hydration helps, too.

10. Can I skip the vegetable mix-in?
You can, but it won’t taste like stuffing. Use the basic dough for plain focaccia.

11. What kind of pan works best?
A heavy metal baking pan to get maximum crispness. Glass pans work but don’t crisp the bottom as much.

12. Is this vegan-friendly?
Use olive oil instead of butter and skip cheese if adding. Check your bread flour and yeast brand.

Conclusion

Big and bubbly stuffing focaccia brings together the flavors of stuffing and the joy of a homemade, dramatic focaccia loaf. It’s soft inside, crisp on the edges, and packed with cozy, herby goodness. You can make it ahead, swap in favorite extras, and serve it for holidays, parties, or simple soup nights. With straightforward resources, you end up with a bakery-worthy bread that gets people talking and coming back for seconds.

Let me know if you want a short printable version, a side-by-side comparison with traditional focaccia, or help turning leftovers into new dishes.