stuffed holiday leftover focaccia

December 18, 2019
Article by Hot for Food

Guys it’s the last recipe video of 2019! And we’re going out with a bang here with the stuffed holiday leftover focaccia! But before I get into that, I can’t even believe how quickly this year has whizzed by. I’ve gone to amazing places, met tremendous people and experienced once in a lifetime opportunities! And I can’t forget about the food. All of the outstanding vegan food I’ve dreamt up, eaten and manifested into reality has been unreal. 2020 is going to be even more delicious!

Ok back to this. I had to end the year on a comforting carby high note OBVI – so check out this stuffed holiday leftover focaccia. It’s an amazing way to transform any and all holiday leftovers ya got lying around after the big day. Mashed potatoes, cranberry sauce, tofurkey or meatless roasts, gravy, even the hasselback broccoli – it’s all gettin’ used up! 

If you’ve never baked bread before, baking your own focaccia is the gateway. It’s so easy and when you’re on the fourth consecutive meal of leftovers and can’t take it anymore, future you is going to thank you for these levelled up leftovers. 

stuffed holiday leftover focaccia_hot for foodstuffed holiday leftover focaccia_hot for food 

holiday stuffed focaccia_hot for food

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.

Proofing time 1 hour 10 minutes

Ingredients

focaccia dough (adapted from that dough in the hot for food cookbook)

  • 3
    C
    all-purpose flour
  • 1
    tbsp
    granulated sugar
  • 2
    tsp
    quick rise yeast
  • 1
    tsp
    sea salt
  • 1
    tbsp
    vegetable oil
  • 1 1/2
    C
    warm water (between 120°F and 130°F)
  • 1/4
    C + 2 tbsp
    olive oil, divided
  • Maldon salt or flaky sea salt, for sprinkling on top
  • 1
    tbsp
    fresh rosemary (pulled off the stem) + extra whole sprigs for garnish

holiday leftover fillings

gravy

  • 1/4
    C
    vegan butter
  • 4
    garlic cloves, minced
  • 2
    shallots, finely chopped
  • 1
    tsp
    ground nutmeg
  • 1
    tsp
    celery salt
  • 1
    tsp
    fresh rosemary
  • 1
    tsp
    fresh thyme (can substitute dried herb)
  • 1/3
    C
    low-sodium soy sauce or tamari
  • 1/2
    C
    maple syrup
  • 1/4
    C
    roasted tahini
  • 2
    tbsp
    vegan worcestershire
  • 1/4
    C
    water (optional)

Instructions

  1. To make the dough, add all purpose flour, granulated sugar, quick rise instant 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, if still too sticky, add 1 to 2 tbsp of flour while continuing to mix on medium speed. The dough should be moist, but shouldn’t stick to your finger when you touch it. Cover the bowl with a damp dish towel for 10 minutes.

  2. In a 9 x 13-inch large aluminum pan, add 1/4 cup olive oil. Roll out the dough on a lightly floured surface into an 18 x 12-inch rectangle. Carefully, transfer the dough so that half of the long side is inside the aluminum pan and the other half is hanging out of the pan. 

  3. To assemble, use the back of a spoon to smooth a thin even layer of mashed potatoes on just the dough that’s inside the pan. Leave about a 1/4-inch bare from the edges with no filling. Then add the chopped broccoli crowns or 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 lift and fold the overhang dough overtop 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.

  4. Before placing the focaccia in the oven, drizzle with remaining 2 tablespoons of olive oil on top and sprinkle with flaked salt and fresh rosemary. Bake for 25 minutes until golden and cooked through. Let the stuffed focaccia cool for about 15 minutes before removing from the pan and slicing.

  5. To make the gravy, heat a saucepan over medium and add vegan butter. Once melted, add the minced garlic and shallot. Stir and cook this until softened for 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 to combine 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 1/4 cup of water to thin it out to reach a more dippable/pourable consistency.

  6. Slice the stuffed focaccia into thick strips along the length of the bread and garnish with whole rosemary sprigs, if using. Serve with gravy on the side for dipping.

 

 

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