Butternut Squash & Sage Focaccia by @shortstackkitchen
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Butternut Squash & Sage Focaccia by @shortstackkitchen
Ingredients
Directions
In a large mixing bowl, combine together, warm water, sugar and yeast. Allow to bloom for 5 to 7 minutes. Then add extra-virgin olive oil and salt to the frothy yeast mixture and whisk until dissolved.
Add flour and using a dough whisk or spatula, combine until no dry pockets of flour remain. The dough will be shaggy and sticky. Cover with a kitchen towel and allow to sit on the counter for 30 minutes.
Perform a total of 3 sets of “stretch and folds”, every 30 minutes. Dip your fingertips into water, then pick up one side of the dough, stretch it upwards and then fold the dough over. Give the bowl a quarter turn and repeat the stretch and fold technique with the remaining 3 sides. The dough will become more elastic with each set.
After stretching and folding the dough 3 times, pour a tablespoon of olive oil on top of the dough. Gently pat the oil with your fingertips to cover the whole surface. Cover with plastic wrap and refrigerate overnight or up to 48 hours.
When ready to bake, coat a 9x13 inch (23x28 cm) metal baking tray with 2 to 3 tablespoons of olive oil.
Remove the dough from the fridge and transfer to your baking tray. Cover and let it come to room
temperature for 2 to 3 hours. It should be very jiggly and bubbly.
Meanwhile, add olive oil, diced butternut, thyme, cumin, salt and pepper into a large skillet. Stirring
occasionally, cook over medium heat until just tender. Turn the heat off, then stir in maple syrup. Transfer
to plate and cool.
With 15 minutes left of proofing, position a rack in the center of the oven and preheat it to 425oF (218oC).
Pour 1 to 2 tablespoons of olive oil on top of the focaccia and use your fingertips to dimple the dough.
Top with sliced red onions, butternut squash, grated parmesan, sage leaves, thyme leaves, and flaky sea salt. Drizzle the top with a bit more olive oil. Bake for 25 to 30 minutes, or until the internal temperature reads 190F degrees. Tent with foil, if the top becomes too brown.
As soon as it comes out of the oven, let it sit in the tray for a minute or two and then transfer the focaccia onto a wire rack to cool. This will prevent the bottom from getting soggy. Cool for at least 15 minutes before serving. Enjoy!
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Ingredients
Directions
In a large mixing bowl, combine together, warm water, sugar and yeast. Allow to bloom for 5 to 7 minutes. Then add extra-virgin olive oil and salt to the frothy yeast mixture and whisk until dissolved.
Add flour and using a dough whisk or spatula, combine until no dry pockets of flour remain. The dough will be shaggy and sticky. Cover with a kitchen towel and allow to sit on the counter for 30 minutes.
Perform a total of 3 sets of “stretch and folds”, every 30 minutes. Dip your fingertips into water, then pick up one side of the dough, stretch it upwards and then fold the dough over. Give the bowl a quarter turn and repeat the stretch and fold technique with the remaining 3 sides. The dough will become more elastic with each set.
After stretching and folding the dough 3 times, pour a tablespoon of olive oil on top of the dough. Gently pat the oil with your fingertips to cover the whole surface. Cover with plastic wrap and refrigerate overnight or up to 48 hours.
When ready to bake, coat a 9x13 inch (23x28 cm) metal baking tray with 2 to 3 tablespoons of olive oil.
Remove the dough from the fridge and transfer to your baking tray. Cover and let it come to room
temperature for 2 to 3 hours. It should be very jiggly and bubbly.
Meanwhile, add olive oil, diced butternut, thyme, cumin, salt and pepper into a large skillet. Stirring
occasionally, cook over medium heat until just tender. Turn the heat off, then stir in maple syrup. Transfer
to plate and cool.
With 15 minutes left of proofing, position a rack in the center of the oven and preheat it to 425oF (218oC).
Pour 1 to 2 tablespoons of olive oil on top of the focaccia and use your fingertips to dimple the dough.
Top with sliced red onions, butternut squash, grated parmesan, sage leaves, thyme leaves, and flaky sea salt. Drizzle the top with a bit more olive oil. Bake for 25 to 30 minutes, or until the internal temperature reads 190F degrees. Tent with foil, if the top becomes too brown.
As soon as it comes out of the oven, let it sit in the tray for a minute or two and then transfer the focaccia onto a wire rack to cool. This will prevent the bottom from getting soggy. Cool for at least 15 minutes before serving. Enjoy!