Big and Bubbly Stuffing Focaccia Recipe

Introduction

This Big and Bubbly Stuffing Focaccia is a delightful twist on traditional focaccia, packed with fragrant herbs and a soft, airy crumb. Perfect as a side or a snack, its aromatic flavors and pillowy texture will make it a new favorite for any bread lover.

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 2 tablespoons olive oil in a medium skillet over medium heat. Add the onion, celery, salt, and pepper and cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
2. Step 2: Stir in the thyme, rosemary, parsley, sage, and Bell’s seasoning if using. Cook for 3 to 4 minutes until fragrant and herbs soften slightly. Remove from heat and let cool completely. (You can store this in the refrigerator for up to 2 days in an airtight container.)
3. Step 3: In a large bowl, whisk together the flour, 1 1/2 teaspoons salt, sugar, and instant yeast.
4. Step 4: Add the warm water and 1 1/2 tablespoons olive oil to the dry ingredients and stir with a spatula, dough whisk, or hands until fully combined without dry patches. Cover and rest for 15 minutes.
5. Step 5: Perform the first bowl fold: with a wet hand, lift a section of dough and press it into the center. Repeat around the bowl 8 to 12 times, then flip dough smooth side up. Cover and rest 15 minutes.
6. Step 6: Repeat the bowl fold a second time with a wet hand. Cover and rest 15 minutes.
7. Step 7: Sprinkle 2 tablespoons of the cooled herb mixture over the dough. Fold again, incorporating the herbs. Cover and rest 15 minutes.
8. Step 8: Sprinkle another 2 tablespoons herb mixture on the dough and fold a fourth time. The dough should feel stronger now.
9. Step 9: Cover and let the dough rise at room temperature (70°F to 75°F) for 1 hour until nearly doubled and puffy, with bubbles forming on the surface.
10. Step 10: Prepare a 9″ square focaccia pan by spraying with nonstick spray. Fully line with parchment, allowing overhang. Lightly spray parchment, drizzle 1 tablespoon olive oil, and tilt to coat evenly.
11. Step 11: Transfer dough gently to the center of the pan, flipping it to coat with oil. Be careful to handle minimally to avoid deflating.
12. Step 12: Cover and let dough rise at warm room temperature for 1 to 1 1/2 hours until marshmallowy and nearly filling the pan corners.
13. Step 13: Preheat oven to 475°F with the rack in the lower third.
14. Step 14: Sprinkle remaining 1/2 cup herb mixture over dough. Lightly oil your fingers and press fingertips into dough about 1 1/2″ apart to create dimples without deflating the dough.
15. Step 15: Drizzle the remaining 1 tablespoon olive oil over the surface, allowing some to pool in dimples.
16. Step 16: Bake for 10 minutes, then tent with foil to prevent burning. Continue baking 8 to 10 minutes more until golden and browned in spots.
17. Step 17: Remove from oven, lift focaccia out using parchment handles, discard parchment. Place directly on the lower oven rack for 6 to 8 minutes until sides crisp and golden. Remove and cool completely on a wire rack.

Tips & Variations

• Use fresh herbs when possible for the most vibrant flavor, but dried herbs work well in a pinch.
• If you don’t have a focaccia pan, a 9″ square cake pan or a rimmed baking sheet lined with parchment will work.
• For extra bubble and soft crumb, be gentle when handling the dough, especially during folding and transferring to the pan.

Storage

This herb focaccia is best enjoyed the day it’s made. If you have leftovers, wrap it loosely in foil and keep at room temperature. Reheat before serving to restore its crisp edges and soft center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the herb mixture in advance?

Yes, the herb mixture can be made up to 2 days ahead and stored in an airtight container in the refrigerator until you’re ready to use it.

What if I don’t have instant yeast?

You can substitute active dry yeast, but be sure to proof it first in the warm water with sugar until foamy before adding to the flour mixture.

Big and Bubbly Stuffing Focaccia Recipe

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★★★★★

4.7 from 70 reviews

• Author: Thomas
• Total Time: 3 hours (includes rising and resting time)
• Yield: 1 focaccia (9-inch square pan), about 8 servings 1x
• Diet: Vegetarian

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Description

This Big and Bubbly Stuffing Focaccia is a herby, aromatic bread that is fluffy, soft, and full of savory flavors from a mixture of fresh and dried herbs sautéed with onions and celery. The focaccia dough is carefully folded and rested multiple times to develop strength and create big bubbles, then dimpled and baked to golden perfection with a crisp crust. It’s an ideal bread for serving alongside meals or as a flavorful snack.

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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
• 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)

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Instructions

1. Make the herb mixture: In a medium skillet, heat the olive oil over medium heat. Add the diced onion, celery, salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and translucent, about 10 minutes.
2. Add herbs and seasoning: Stir in the fresh or dried herbs and Bell’s seasoning if using. Cook for another 3 to 4 minutes until fragrant and herbs soften slightly. Remove from heat and let cool completely. This mixture can be made up to 2 days ahead and stored in the fridge.
3. Prepare the dough base: In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
4. Add liquids and combine: Add warm water and olive oil. Stir thoroughly with spatula, bowl scraper, dough whisk, or hands until a uniform dough forms with no dry patches or lumps. Cover and rest the dough for 15 minutes.
5. First bowl fold: Wet your hand, grab a section of dough from the side, lift, and press it into the center. Repeat 8 to 12 times around the bowl to form a complete circle. Flip dough over smooth side up. Cover and rest 15 minutes to develop gluten.
6. Second bowl fold and rest: Repeat the folding process with wet hands, cover, and rest another 15 minutes. Dough should feel smoother and tighter.
7. Third fold with herbs: Sprinkle 2 tablespoons of the herb mixture over the dough, then fold again incorporating the herbs. Cover and rest 15 minutes.
8. Fourth fold with more herbs: Sprinkle another 2 tablespoons herb mixture and repeat final fold. Cover and let dough rise at warm room temperature (70°F to 75°F) for 1 hour until nearly doubled and bubbly on surface.
9. Prepare pan: Spray a 9″ square focaccia pan with nonstick spray and line with parchment paper with overhang. Spray parchment lightly and drizzle 1 tablespoon olive oil. Tilt to coat bottom evenly.
10. Transfer dough to pan: Gently scrape dough into center of pan and flip it over using your hand and scraper to coat with oil, handling minimally to avoid deflating. Cover pan and rise again 1 to 1 1/2 hours until dough is marshmallowy, jiggly, and nearly fills pan corners.
11. Preheat oven: Toward the end of the final rise, preheat your oven to 475°F placing a rack in the lower third.
12. Dimple the dough: Sprinkle remaining herb mixture over dough. Lightly oil your fingers and press dimples about 1 1/2″ apart deeply enough to reach pan bottom without deflating dough. Add extra dimples in any bare spots.
13. Top with oil: Drizzle remaining 1 tablespoon olive oil evenly over the surface, allowing pooling in some dimples.
14. Bake focaccia: Bake for 10 minutes, then tent with foil to prevent herb burning. Bake another 8 to 10 minutes until browned on the highest spots and golden in crevices.
15. Finish baking: Remove focaccia, lift out with parchment tabs, discard parchment. Place focaccia directly on lower oven rack and bake 6 to 8 minutes more until sides are golden and crisp without foil.
16. Cool and serve: Transfer to a wire rack to cool completely before slicing.
17. Storage: Best eaten same day. Wrap leftover focaccia loosely in foil, store at room temperature, and reheat before serving.

Notes

• The herb mixture can be made up to 2 days ahead and refrigerated.
• A 9″ square Fabulous Focaccia Pan is ideal but any similar pan lined with parchment will work.
• Use wet hands when folding dough to prevent sticking.
• The multiple folds and rests develop gluten and give the focaccia its signature big bubbles and soft interior.
• Preheating the oven to a high temperature and placing rack low helps achieve a crisp bottom crust.
• Tenting with foil during baking prevents the herbs from burning while allowing the bread to brown beautifully.
• Handling the dough gently during transfer and dimpling preserves the airiness of the bread.
• Focaccia is best eaten fresh but can be stored wrapped at room temperature for a day and reheated.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Keywords: focaccia, herb focaccia, stuffing focaccia, homemade bread, Italian bread, herb bread, fluffy focaccia, savory bread