Focaccia with Roasted Squash

Italian bread for fall
Italian bread for fall
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Ingredients

Adjust Servings:
For starter:
1¼ cups All-purpose flour
¾ cup Water tepid
1 tsp Active dry yeast
For dough:
1 tbsp Olive oil extra virgin
2½ cups All-purpose flour
¾ cup Water tepid
2¼ tsp Active dry yeast
1 tbsp + 1 tsp Kosher Salt
For topping:
1 Butternut squash or pumpkin, peeled and sliced
2 tbsp Olive oil extra virgin
Kosher Salt to taste
Black pepper to taste
Honey to taste
Fresh thyme to taste

Nutritional information

377
Calories
8g
Fat
67.1g
Carbohydrates
9.6g
Protein
0mg
Cholesterol
1296mg
Sodium
Ingredients
  • For starter:

  • For dough:

  • For topping:

Focaccia with Roasted Squash

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This Focaccia with Roasted Squash is inspired by some bread I ate while on my travels in Tuscany! This focaccia is amazing – topped with sweet, tender strips of roasted butternut squash, scattered with fragrant thyme and drizzled with sweet delicious honey. You won’t be able to resist a second slice.

This recipe is really easy to make too. Start by making a starter from flour, water and yeast. Leave this overnight. The next day, make the focaccia dough in a mixer. While the dough is resting, make the topping by roasting squash in the oven. Press the squash into the tio a the dough and brush with olive oil before baking in the oven. Drizzle with honey and sprinkle with thyme leaves to serve.

To make Focaccia with Roasted Squash, you will need the following ingredients:

Ingridiens for Focaccia with Roasted Squash

Steps to make Focaccia with Roasted Squash

1
Done
8h

Make starter

Mix 1¼ cups of flour with ¾ cup of water and 1 teaspoon of yeast. Cover the bowl and leave at room temperature overnight.

2
Done
28

Make dough

Place the starter in the bowl of a mixer with the dough hook attached. Add 2½ cups of flour, ¾ cup of water and 2¼ teaspoons of yeast and mix at medium speed for 8 minutes. Leave to rest for 20 minutes.

3
Done
8

Add salt and mix

Add the salt and mix again at medium speed for about 8 minutes or until the dough is smooth and tacky.

4
Done
1h

Leave to rise

Transfer the dough to a greased bowl and shape it into a rough ball. Cover the bowl and leave to stand in a warm place for about an hour until it doubles in size.

5
Done
1h

Transfer to baking sheet

Place the dough to a lightly floured work surface and cut it in two. Shape into 2 balls and transfer to a baking sheet lined with parchment paper. Brush with olive oil and cover with plastic wrap. Leave to stand until they double in size again.

6
Done

Preheat oven

Preheat the oven to 400 °F.

7
Done
20

Prepare topping

In a large bowl, toss slices of squash with 2 tablespoons of olive oil and season to taste with salt and pepper. Spread the squash slices out in a single layer on 2 large baking sheets and roast in the oven for about 15 minutes, until tender. Set aside to cool completely.

8
Done

Increase oven temperature

Turn up the oven temperature to 450 °F.

9
Done
2

Top dough with squash

Carefully curl the cooled squash slices and press them into the top of the dough.
Brush the bread with olive oil.

10
Done
25

Bake bread

Bake in the oven for 25-30 minutes. Once brown on top, remove from the oven and leave to cool on a rack for 5 minutes.

11
Done

Serve

Drizzle with honey and sprinkle with fragrant thyme leaves and seasalt.

Try this delicious Italian fall Focaccia with Roasted Squash recipe soon - make sure you come back after you’ve made it to leave a comment with your thoughts!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Well done! Approved!

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