Rosemary Focaccia and Leek Stuffing

Comforting, aromatic, and perfect for the holiday table.

This Rosemary Focaccia and Leek Stuffing gives a flavorful twist to the classic side. Made with ACE® Rosemary Focaccia Bread, sautéed leeks, garlic, and fresh herbs, it bakes up golden on top and tender inside. It’s an easy, elegant addition to any festive meal and pairs beautifully with roasted mains.

Ingredients

• 1 large loaf ACE® Rosemary Focaccia Bread, cut into 1-inch cubes
• 8 tbsp unsalted butter, one stick
• 2 large leeks, white and light green parts only, cleaned and sliced thin
• 4-5 cloves garlic, minced
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• 1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
• ⅓ cup fresh parsley, chopped
• 1/2 tsp red pepper flakes (optional, for subtle warmth)
• 1 1/2 cups low-sodium chicken or vegetable broth
• 2 large eggs, lightly beaten
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Prep the bread: Preheat oven to 350°F. Spread focaccia cubes on a baking sheet and toast for 8–10 minutes until slightly crisp. Set aside.

2. Cook the aromatics: In a large skillet, melt butter over medium heat. Add leeks, celery and onions and cook for 5–7 minutes until soft and slightly caramelized. Stir in garlic, rosemary, thyme, sage, parsley and red pepper flakes. Cook another 2–3 minutes. Season with salt and pepper.

3. Combine stuffing ingredients: In a large bowl, combine toasted focaccia cubes and leek mixture.Whisk together broth and eggs, then pour over the bread mixture. Toss gently until evenly moistened. Adjust salt and pepper to taste. 

4. Bake the stuffing: Transfer mixture to a buttered 9×13-inch baking dish. Cover with foil and bake 25 minutes, then remove foil and bake an additional 15–20 minutes until top is golden and slightly crispy. Sprinkle with fresh parsley and herbs just before serving.