Big and Bubbly Stuffing Focaccia Recipe | King Arthur Baking

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)