Focaccia Stuffing - cooking recipe

Ingredients

1 loaf focaccia bread, cubed (about 8 cups)
4 tablespoons pine nuts
3 tablespoons olive oil
1 small onion, diced
2 clove(s) garlic, minced
6 sun-dried tomatoes packed in oil, finely chopped
1/2 cup marinated artichoke hearts
3 tablespoons chopped fresh basil
3 cups vegetable stock
1 teaspoon salt
1/4 teaspoon black pepper

Preparation

Preheat oven to 375 degrees F. Place cubed bread in a large bowl and set aside.
In a dry skillet, toast pine nuts over medium heat until golden brown, about 4 minutes. Add the nuts to the bread cubes.
Heat 2 tablespoons of oil in the same skillet over medium heat. Add onions and saute for 5 minutes. Add garlic and cook for an additional 5 minutes, stirring often. To the bread bowl, add the onions and garlic, along with the sundried tomatoes, artichokes, basil, stock, salt, and pepper. Stir until combined well.
Oil a 3-quart casserole dish and spoon the stuffing into the dish. Drizzle the last 1 tablespoon of oil over the stuffing. Bake, covered, for 30 minutes. Uncover, and bake for an additional 20 minutes.