Focaccia with Roasted Squash Recipe

Name: Focaccia with Roasted Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup tepid water; 1 1/8 teaspoons active dry yeast; Extra-virgin olive oil, for greasing and brushing; 2 1/2 cups all-purpose flour; 3/4 cup tepid water; 2 1/4 teaspoons active dry yeast (from one 1/4-ounce packet); 1 tablespoon plus 1 teaspoon kosher salt; One 1 3/4 pounds butternut squash or pumpkinpeeled, halved lengthwise, seeded and cut crosswise into 1/8-inch-thick slices; 2 tablespoons extra-virgin olive oil, plus more for brushing; Kosher salt; Pepper; Honey, for drizzling; Thyme leaves, for sprinkling; Maldon salt, for sprinkling

Servings: persons

1 1/4 cups all-purpose flour
3/4 cup tepid water
1 1/8 teaspoons active dry yeast
Extra-virgin olive oil, for greasing and brushing
2 1/2 cups all-purpose flour
3/4 cup tepid water
2 1/4 teaspoons active dry yeast (from one 1/4-ounce packet)
1 tablespoon plus 1 teaspoon kosher salt
One 1 3/4 pounds butternut squash or pumpkinpeeled, halved lengthwise, seeded and cut crosswise into 1/8-inch-thick slices
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
Honey, for drizzling
Thyme leaves, for sprinkling
Maldon salt, for sprinkling

1
Make the Starter In a large bowl, mix the flour with the water and yeast.
2
Cover the bowl and let stand at room temperature overnight.
3
Make the Dough Grease a large bowl with olive oil.
4
In the bowl of a standing mixer fitted with the dough hook, combine the starter with the flour, water and yeast and mix at medium speed for 8 minutes.
5
Let rest for 20 minutes, then add the salt and mix at medium speed until smooth and tacky, about 8 minutes.
6
Scrape the dough into the greased bowl and shape it into a ball.
7
Cover and let stand in a warm place until doubled in bulk, about 1 hour.
8
Make the Dough Transfer the dough to a lightly floured work surface and cut it in half.
9
Shape the dough into 2 balls and transfer to a parchment-lined baking sheet.
10
Brush the balls with olive oil, cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
11
Meanwhile, Prepare the Topping Preheat the oven to 400.
12
In a large bowl, toss the squash with the 2 tablespoons of olive oil and season with salt and pepper.
13
Spread the slices in a single layer on 2 large rimmed baking sheets and roast for about 15 minutes, until tender; let cool completely.
14
Increase the oven temperature to 450.
15
Meanwhile, Prepare the Topping Gently curl the cooled squash slices and press them into the dough.
16
Brush the focaccia with olive oil and bake for 25 to 30 minutes, until risen and browned on top.
17
Transfer to a rack and let cool for 5 minutes.
18
Drizzle honey on top and sprinkle with thyme leaves and Maldon salt.
19
Serve warm.

476

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 3/4 cup tepid water, 1 1/8 teaspoons active dry yeast, Extra-virgin olive oil, for greasing and brushing, and more.

Yes, Focaccia with Roasted Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Focaccia with Roasted Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions