stuffed holiday leftover focaccia
Level up your leftovers with this stuffed holiday leftover focaccia full of your fave holiday dishes. It's easy, impressive and great to feed a crowd.
Servings 6 to 8 servings
Ingredients
focaccia dough (adapted from that dough in the hot for food cookbook)
- 3 C all purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoon quick rise yeast
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil
- 1 ½ C warm water (between 120°F and 130°F)
- ¼ C + 2 tbsp olive oil, divided
- Maldon salt or flaky sea salt, for sprinkling on top
- 1 tablespoon fresh rosemary (pulled off the stem) + extra whole sprigs for garnish
holiday leftover fillings
- 2 C very smooth mashed potatoes, lukewarm
- 2 leftover stuffed broccoli crowns, lukewarm & finely chopped
- 2 to 3 portions cooked vegan stuffed turkey, lukewarm, sliced thinly (16 to 20 x ¼-inch slices) (we used gardein savory stuffed turk'y)
- ½ to ¾ C cranberry sauce, lukewarm
gravy (makes about 1 ½ cups)
- ¼ C vegan butter
- 4 garlic cloves, minced
- 2 shallots, finely chopped
- 1 teaspoon nutmeg
- 1 teaspoon celery salt
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- ⅓ C low-sodium soy sauce or tamari
- ½ C maple syrup
- ¼ C roasted tahini
- 2 tablespoon vegan worcestershire
- ¼ C water (optional)
Instructions
- To make that dough, add all purpose flour, granulated sugar, quick rise yeast, sea salt and vegetable oil into the bowl of a stand mixer. Start the mixer on low speed and gradually add warm water in a slow stream. Gradually increase the speed and continue mixing for about 4 to 5 minutes, until the dough cleans the sides of the bowl. Touch the dough and if it's too sticky add only 1 to 2 tablespoons of flour while continuing to mix on medium speed. The dough should be moist but shouldn't stick too much to your finger when you touch it. Cover the bowl with a damp dish towel for about 10 minutes.
- In a 9 x 13-inch large aluminum pan add ¼ cup olive oil in an even layer to the bottom of the pan. Roll out dough on a floured surface into an 18 x 12-inch rectangle. Carefully transfer the dough so half of the long side is inside the pan and the other half is hanging out of the pan.
- To assemble, use the back of a spoon to smooth a thin layer of mashed potatoes on just the dough that's inside the pan. Leave about ¼-inch bare from the edges with no filling. Then add the chopped broccoli crowns of leftover veggies in an even layer. Then add the sliced vegan stuffed turkey and finish with a thin layer of cranberry sauce. Using your hands, quickly life and fold the overhang of dough overtop of the fillings. Use your fingers to gently press around the edges to seal and gently dab the top with your fingers to make small imprints in the dough. Let the dough rise for about 1 hour or until doubled in size. Preheat your oven to 425°F about 20 minutes before the dough is finished rising.
- Before placing the focaccia in the oven, drizzle with the remaining 2 tablespoons of olive oil on top and sprinkle with flaked salt and fresh rosemary. Bake for 25 to 30 minutes until golden brown and cooked through. Let the focaccia cool for about 15 minutes before removing from the pan and slicing.
- To make the gravy, heat a saucepan over medium and add vegan butter. Once melted, add the minced garlic and shallow. Stir and cook until softened, about 2 minutes. Then add nutmeg, celery salt, rosemary and thyme and continue stirring for another minute. Add soy sauce or tamari, maple syrup, tahini, and worcestershire whisking until combined well. Whisk occasionally as you bring the gravy to a low simmer. Once it's bubbling, lower heat and continue to simmer for 10 minutes. If the gravy sits too long or you're reheating it, you can add ¼ cup water to thin it out to reach a more dippable or pourable consistency.
- Slice the stuffed focaccia into thick strips along the length of the loaf and garnish with whole rosemary sprigs, if using. Serve with gravy on the side for dipping.
