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:
Mix 1¼ cups of flour with ¾ cup of water and 1 teaspoon of yeast. Cover the bowl and leave at room temperature overnight.
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.
Add the salt and mix again at medium speed for about 8 minutes or until the dough is smooth and tacky.
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.
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.
Preheat the oven to 400 °F.
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.
Turn up the oven temperature to 450 °F.
Carefully curl the cooled squash slices and press them into the top of the dough.
Brush the bread with olive oil.
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.
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!
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