We didn’t think oily, herby focaccia could get any better — then we tried Christmas stuffing focaccia. While this is essentially bread topped with more bread, the rich and thick stuffing pair perfectly with the springy bread and the sage and onion flavour screams festivities. Serve with a dipping bowl of olive oil for a merry dinner party.
Christmas stuffing focaccia
Ingredients
- 500 g White flour
- 10 g salt
- 8 sachet instant dried active yeast
- 1 Tbsp. dried sage
- 2 tsp. onion granules
- 4 Tbsp. olive oil
- 50 g instant stuffing mix
- 2 pinches flaky sea salt
- 8 sage leaves
Instructions
STEP ONE
- In a large mixing bowl add bread flour, salt, yeast, sage, and onion granules, and whisk to combine.
STEP TWO
- Add 400ml water, mix to combine again and drizzle over 2tbsp of olive oil. Ensure the dough is well covered in oil, you may need to use slightly more than 2tbsp.
STEP THREE
- Cover with cling film or an airtight lid and put into the fridge. Leave it for at least 24hrs, but much longer if you’d like your bread more aerated, it will be fine for up-to 72hrs to suit your schedule.
STEP FOUR
- Remove the dough from the fridge, it should have almost tripled in size and be very soft and jiggly. Pour 1tbsp of oil into the base of a 13×9″ deep oven pan and tip the dough into the pan, drizzle with more oil, cover and leave for another 5-6hrs until very bubbly and has filled the pan.
STEP FIVE
- Make ¼ of the stuffing mix according to packet instructions, allow to cool.
STEP SIX
- Preheat your oven to 200ºC (180ºC Fan).
STEP SEVEN
- Lightly coat your hands in olive oil and press into the dough to add dimples. Roughly roll your stuffing into olive-sized balls and scatter over the top of the dough, top with flaky sea salt and a little more olive oil.
STEP EIGHT
- Prep your sage leaves by coating lightly in olive oil.
STEP NINE
- Bake for 20mins, then increase oven temperature to 220ºC (200ºC Fan) and scatter the sage leaves over the top. Bake for a further 5-10minutes until golden crisp. Remove and allow to completely cool before slicing.
From: Men’s Health UK
