How to win thanksgiving?
Pull-apart. Parmesan-crusted. Garlic-stuffed. Miso-glazed.
1 Dough, 3 Breads for Thanksgiving
Pull-apart. Parmesan-crusted. Garlic-stuffed. Miso-glazed.
All the flavors + textures you want on a holiday table… made from one super-simple focaccia dough.
You can keep it classic. Go gluten-free. Divide the dough into thirds. Or commit to one flavor and run with it.
Either way, these rolls will steal the show next to your turkey and gravy.
Start Here:
—> Classic Focaccia
—> Gluten-Free Focaccia
THE 3 FLAVORS
1. Double Garlic & Parm Rolls
Stuffed with sweet, creamy roasted garlic and brushed with a garlic-knot-style glaze.
Finished with Parmigiano Reggiano before AND after baking for that nutty, crackly, golden crust.
These are the leftover-turkey sandwich vessel of your dreams.
Roasted Garlic (The Cheat Method)
Add 1 cup raw garlic cloves to a small pot.
Add enough olive oil to fully cover.
Add 1 tsp sea salt and bring to a boil.
Boil 10 seconds, remove from heat, let cool.
Repeat the boil-and-cool cycle 5–7 times until the garlic is soft, caramelized, and sweet.
Store in the fridge (in the oil) for up to 1 month.
To Assemble
Portion focaccia dough to 115 g.
Flatten, add 3–4 roasted garlic cloves, and roll tightly.
Line a sheet pan with parchment and drizzle with olive oil.
Sprinkle a generous, even layer of Parmigiano Reggiano onto the pan.
Place rolls on top and brush with:
Crushed raw garlic
Olive oil
Red pepper flakes
Sea salt
Optional: fresh basil or rosemary
To Bake
Preheat oven or air fryer to 450°F.
Place pan inside, immediately drop heat to 400°F, and bake 15–17 minutes or until rolls hit 200°F internal.
2. Miso Honey Butter Rolls (with Nori & Sesame)
Sweet, salty, savory, umami — these rolls hit every corner of your palate.
Baked in a loaf pan so the tops bronze beautifully while the bottoms stay pale and pillowy.
To Assemble
Portion dough to 115 g pieces.
Flatten each piece and tuck in a few sliced nori strips + natural sesame seeds.
Roll into balls and arrange 6 per loaf pan.
Miso Honey Butter
Whisk together:
2 Tbsp miso
2 Tbsp melted butter
2 Tbsp honey
1 tsp sesame oil
Brush generously over the dough.
To Bake
Same baking method:
Start at 450°F, drop to 400°F, bake 15–17 mins, target 200°F internal.
3. Onion, Black Pepper & Caraway Pull-Apart Bread
A hearty, aromatic tear-and-share situation.
Thinly sliced onions melt into pockets of caraway and cracked pepper…
and yes: these are insane dunked in hot turkey gravy.
To Assemble
Stretch focaccia dough into your baking pan. (If it doesn’t reach the edges, it’s fine.)
Dimple well with olive oil and let rest 10 minutes.
Prepare the Onions
Use:
Thinly sliced onions
A pinch of sea salt
Black pepper
A touch of olive oil
Sauté or pre-salt to soften slightly.
Scatter onions over dough, sprinkle caraway + cracked black pepper, and gently press into the surface.
Bake using the same 450 → 400°F method until golden and puffy.
Which One Are You Making for Thanksgiving?
If you’re cooking this week, tag me or comment which version you’re going for.
If you need a one-dough-feeds-everyone Thanksgiving strategy… this is it.
Happy baking + happy feast week,
MJT