Thanksgiving Stuffing Focaccia

foodnetwork.com

Cstalz

subheading: Dough:

2 tablespoons unsalted butter

4 stalks celery, finely diced

1 onion, finely diced

¼ cup fresh sage leaves, finely chopped

2 chicken bouillon cubes, crushed (see Cook’s Note)

Coarsely ground black pepper

6 cups all-purpose flour (see Cook's Note)

One ¼-ounce package active dry yeast (2 ¼ teaspoons)

2 teaspoons sugar

2 ½ cups warm water (80 to 85 degrees F)

½ cup plus 1 teaspoon extra-virgin olive oil

Kosher salt

1 cup fresh parsley leaves, finely chopped

1 pound sweet Italian sausage, removed from casing

subheading: Brine and Finish:

Kosher salt

Nonstick cooking spray, for the plastic wrap, optional

Flaky sea salt, for sprinkling

3 tablespoons extra-virgin olive oil

Directions at foodnetwork.com

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