1 large loaf focaccia bread, cubed
2 tablespoons olive oil, divdied
1 medium head cauliflower, cut into florets
10 slices of Jones Dairy Farm Dry Aged Bacon, chopped
1 medium yellow onion, diced
2 garlic cloves, minced
3 stalks of celery, diced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken stock
Preheat oven to 350˚F. Line two baking sheets with foil.
Toss bread cubes with 1 tablespoon olive oil on baking sheet. Bake for 5 to 8 minutes until toasted and golden brown. Set aside and allow to cool completely.
Turn oven up to 400˚F. Toss cauliflower with 1 tablespoon olive oil on baking sheet. Bake for 20 minutes, until roasted, stirring halfway through.
Place large saucepan over medium-high heat. Add chopped bacon and cook until crispy. Using slotted spoon, transfer to paper towel lined plate.
Discard all but 1 tablespoon bacon fat. Add onions, garlic and celery; sauté until soft and translucent, about 8 minutes. Stir in thyme, sage, salt and pepper. Add roasted cauliflower and cook for another 1 to 2 minutes.
Stir in toasted focaccia, chicken stock and half bacon; mix until well combined. Mixture should be slightly moist. Transfer to 3-quart baking dish that has been lightly greased. Top with remaining bacon and bake for 25 to 35 minutes or until warmed through and golden brown on top. Allow to cool slightly before serving.