Stuffing Sourdough Focaccia

4.70 from 10 votes

This Stuffing Sourdough Focaccia is so delicious stuffed with herbs, cranberries, onions, celery, and parmesan cheese. Reminiscent of the classic Thanksgiving side dish stuffing, this focaccia is packed full of herbs like rosemary, sage, and thyme.

Prep Time20

Cook Time25

Rise Time7

Total Time7 45

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

9 x 13 inch pan

Ingredients

400 grams chicken broth 1 ⅔ cup
150 grams active sourdough starter ½ cup + 2 Tablespoons
500 grams bread flour 3 ⅔ cups
10 grams salt 1 ½ teaspoon
100 grams dried cranberries ¾ cup
28 grams butter 2 Tablespoons
100 grams celery, finely chopped (2 large stalks) 1 cup
115 grams onion, finely chopped (1 small onion) 1 cup
15 grams garlic, minced 1 Tablespoon
1 teaspoon dried thyme or 1 Tablespoon fresh
1 teaspoon dried sage or 1 Tablespoon fresh
1 teaspoon dried rosemary or 1 Tablespoon fresh
4 Tablespoons olive oil, divided
100 grams parmesan cheese, shredded 1 cup

Instructions

Warm the chicken broth in the microwave until it is warm to the touch. Pour the chicken broth into a large mixing bowl or straight edge container and add the active sourdough starter. Whisk together until the starter dissolves into the broth.
400 grams chicken broth, 150 grams active sourdough starter
Add the seasonings, salt and flour to the bowl and mix until no dry bits of flour remain.
10 grams salt, 1 teaspoon dried thyme, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 500 grams bread flour
Let the dough sit in a warm place covered for about 30 minutes.
Melt 2 Tablespoons of butter in a pan. Mince one small onion and 2 stalks of celery and add to the pan. Saute until soft. Add in 1 Tablespoon of minced garlic and cook for another minute or two until fragrant. Set aside to cool.
28 grams butter, 100 grams celery, finely chopped (2 large stalks), 115 grams onion, finely chopped (1 small onion), 15 grams garlic, minced
Perform a set of stretch and folds by grabbing one side of the dough with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time. Cover and continue to let rise in a warm spot.
About 30 minutes later add the cooked celery and onions to the dough along with the dried cranberries. Perform a second set of stretch and folds on the dough. Let the dough sit for another 30 minutes and then perform one more set of stretch and folds.
100 grams dried cranberries
Continue to let the covered dough rise for bulk fermentation until it has risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough in the mid 70’s F, the first rise will take about 4-5 hours total, including the stretch and folds.
Spray a 9×13”pan with non-stick spray and then add 2 Tablespoons of olive oil to the pan. Dump the dough into the pan and flip it once to coat both sides in oil. Cover and let it rise two to three more hours covered in a warm spot until it has risen well and is puffy.
4 Tablespoons olive oil, divided
Once puffy, add 2 Tablespoons of olive oil to the top of the dough. Sprinkle with parmesan cheese, rosemary, and flaky sea salt. Dimple the dough by placing your fingers down directly into the dough. Do that multiple times around the pan.
100 grams parmesan cheese, shredded
Bake at 400℉ for 25-30 minutes.
Remove the focaccia from the pan and place on a cooling rack to cool.

Notes

Let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.

To speed up the process, find a warmer spot for the dough to rise, and be sure to use warm water when mixing the dough.

If you want to bake the next day, after the first rise place the dough in the fridge. Then, let it come to room temperature in a greased 9x13" pan and let it get puffy before baking as directed.

Nutrition