Recipe Recommendation

focaccia

Butternut Squash Focaccia

Ingredients

Ingredient Quantity
Bread flour 1000 g
Butternut squash for purée 600 g purée
Salt 20 g
Paprika 5 g
Dried thyme 10 g
Baker's yeast (fresh/dry) 8 g / 5 g
Olive oil 60 g
Water (@30℃) 600 g

 

butternut squash

Directions

  • Peel the butternut squash, remove the seeds, and dice into 1-inch cubes.
  • Bake on a baking tray lined with parchment paper in an oven preheated to 400℉ for 20-25 minutes, or until you can pierce the squash easily with a fork.
    cut squash

    diced squash
  • Cool the squash then purée in a food processor. A course purée is fine.
    pureed squash
  • Measure the flour, salt, yeast, squash purée, paprika and 5 g thyme into a mixing bowl.
    measured flour and spices
  • Mix the water and 30 g of oil together in a separate container from the dry ingredients.
  • Combine wet and dry ingredients with a wooden spoon to make bread dough.
  • Form and knead the dough by hand for 7-10 minutes (or mix for 5 min in a stand mixer at a speed of 1). The dough may look too wet at first, but it will firm up as you knead it. You should be able to form a ball with the dough. It will remain sticky.
  • After kneading, form the dough into a ball and place it in an oiled container. Cover and let the dough rest in a warm place for 2 hours, or until it doubles in size.
    dough ball
  • While the dough is resting, warm the remaining 30 g of oil to 50℃ and add the remaining 5 g of dried thyme. Let it infuse in an air-tight jar.
  • After 2 hours, your dough should look like this:
    risen dough
     
  • Place the dough on a 30 x 40 cm baking tray without disturbing the gasses in the dough.
    dough on tray
  • Let the dough rest for another 10 min and then stretch it gently over the whole tray without disturbing the trapped gas.
    stretching dough
    stretched dough
  • Proof for another hour then pour a generous amount of your infused oil on top of the proofed bread.
    oiling bread
  • Use your fingers to mark the dough, as shown below:
    marking dough
    marked dough
  • (Optional) You may choose to add additional toppings (course salt, nuts, seeds etc.) at this point.
  • Bake in a preheated oven at 500℉ for 8-12 minutes, depending on oven, or until golden brown. Place on a cooling rack after baking.
    baked focaccia
    cut focaccia