Squash Focaccia That’ll Make You Feel Like an Italian Bread Wizard
A golden, fluffy focaccia topped with roasted squash and fresh sage, offering a savory and aromatic twist on the classic Italian bread.
Ingredients
- 1 small delicata squash or 1/2 acorn squash, peeled, seeded and sliced
- 2 tablespoons olive oil
- 1/2 teaspoon each salt and coarsely ground pepper
- 1 package (1/4 ounce) active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1/4 cup plus 3 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt
- 1/4 cup fresh sage
- 1 teaspoon flaky sea salt, optional
Instructions
- Place squash into a large bowl, drizzle with oil. Sprinkle with salt and pepper; toss to coat.
- Transfer to a greased rimmed baking pan. Bake, uncovered, at 425°F for 25-30 minutes or until just tender. Cool completely.
- In a large bowl, dissolve yeast in 1/2 cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, kosher salt and remaining 3/4 cup warm water; mix until smooth. Cover and let rise in a warm place until doubled, about 45 minutes.
- Brush a 13×9-inch baking dish or 12-inch cast-iron skillet with 1 tablespoon oil. Scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again. Make indentations in dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled, 30-40 minutes.
- Distribute prepared squash and sage leaves over top of dough, pressing lightly. Sprinkle with sea salt. Bake until golden brown, 25-30 minutes. Cut into squares and serve warm.
Notes
- You can substitute other winter squash if delicata or acorn is unavailable.
- Cast-iron skillets give a crispier crust compared to baking dishes.
- Sprinkle extra herbs like rosemary or thyme for additional flavor.
Find it online: https://fiteatshub.com/squash-focaccia/