Butternut Squash Focaccia
Category: Breads | Serves: 6
This soft and flavorful Butternut Squash Focaccia is a delightful twist on traditional focaccia, perfect for the fall season. The natural sweetness of the butternut squash pairs beautifully with the herby rosemary, creating a perfectly balanced bread that will complement any meal. Ideal as an appetizer, side dish, or even as a sandwich base, this homemade focaccia is sure to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Butternut Squash | 300g |
| All-purpose Flour (Type 1) | 350g |
| Strong Flour (Type 0) | 250g |
| Water | 220g |
| Extra Virgin Olive Oil | 30g |
| Active Dry Yeast | 1g |
| Sugar | 1 tsp |
| Salt | 1 tsp |
| Fresh Rosemary | 1 sprig |
Instructions
Step 1: Prepare the Butternut Squash
Begin by peeling the butternut squash using a vegetable peeler. Slice the squash and remove any seeds. You’ll need 300g of flesh, so cut it into small cubes for easier cooking.
Step 2: Steam the Squash
Place the cubed squash in a steamer basket. Steam the squash until it becomes tender. You can test its softness by piercing it with a fork. Once tender, remove from the steamer.
Step 3: Puree the Squash
Transfer the steamed squash to a blender or food processor and blend until smooth, creating a creamy puree. Set aside.
Step 4: Prepare the Dough
In a large mixing bowl, combine both types of flour. Add the olive oil, sugar, and the prepared squash puree. Stir the mixture with a spoon to combine the ingredients.
Step 5: Rest the Dough
Cover the bowl with plastic wrap and let the dough rest for about 15 minutes at room temperature.
Step 6: Activate the Yeast
In a small bowl, dissolve the active dry yeast in the water. Add a pinch of sugar to activate the yeast. Let it sit for about 5 minutes until it becomes frothy.
Step 7: Mix the Dough
Add the yeast mixture and salt to the dough and mix until everything is well incorporated. Once the dough has come together, knead it on a lightly floured surface for about 5–7 minutes, until smooth and elastic.
Step 8: First Rise
Place the dough back into the bowl, cover it with plastic wrap, and allow it to rise in a warm, draft-free area for about 5 hours, or until it has doubled in size.
Step 9: Shape the Focaccia
Once the dough has risen, transfer it to a rectangular baking pan (approximately 25×30 cm) lined with parchment paper and greased with olive oil. Gently stretch and press the dough with your hands to cover the entire surface of the pan.
Step 10: Second Rise and Rosemary
Cover the pan with plastic wrap again and let the dough rest for about 15 minutes. Afterward, sprinkle the dough with fresh rosemary leaves for added flavor.
Step 11: Bake the Focaccia
Preheat the oven to 220°C (428°F). Bake the focaccia for 25–30 minutes or until the surface is golden brown and the bread sounds hollow when tapped.
Step 12: Serve and Enjoy
Allow the focaccia to cool slightly before slicing. Serve warm or at room temperature for the perfect accompaniment to any meal!
Tips & Notes:
- If you don’t have butternut squash, pumpkin or another winter squash variety can be used as a substitute.
- This focaccia is delicious on its own or paired with a dip like olive tapenade or hummus.
- For a crispier crust, you can drizzle a little more olive oil on top of the dough before baking.
Enjoy your homemade Butternut Squash Focaccia, a rustic and flavorful treat that will surely elevate any meal or gathering!
