Squash and Gruyère Focaccia
Prep Time
Cooking Mode
Focaccia
4 ½ cups unbleached all-purpose flour
2 tbsp sugar
4 tsp instant yeast
2 tsp salt
2 cups warm water
6 tbsp olive oil
Toppings
3 cups Butternut squash, diced
2 tbsp olive oil, plus more for serving
2 tsp thyme leaves
1 cup Gruyère cheese shavings, removed with a vegetable peeler
¼ cup flat-leaf parsley, coarsely chopped
¼ cup basil, coarsely chopped
Fleur de sel, to taste
Focaccia
4 ½ cups unbleached all-purpose flour
2 tbsp sugar
4 tsp instant yeast
2 tsp salt
2 cups warm water
6 tbsp olive oil
Toppings
3 cups Butternut squash, diced
2 tbsp olive oil, plus more for serving
2 tsp thyme leaves
1 cup Gruyère cheese shavings, removed with a vegetable peeler
¼ cup flat-leaf parsley, coarsely chopped
¼ cup basil, coarsely chopped
Fleur de sel, to taste
Directions
1Focaccia
In a stand mixer fitted with the dough hook or in a large bowl with a wooden spoon, combine the flour, sugar, yeast and salt. Add the water and mix until a soft ball forms. Knead the dough for 5 minutes with the dough hook or on a floured work surface until smooth. The dough will be soft.2Shape the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp dishcloth and let rest in a warm, humid spot for at least 2 hours or until doubled in volume.
3Oil a 17 x 12-inch (43 x 30 cm) baking sheet and line with a strip of parchment paper, letting it hang over two sides. Pour the oil onto the baking sheet. Spread the dough out on the baking sheet with your fingertips, turning it over a few times to coat well with the oil. Do not worry if the dough is not the same size as the baking sheet at this point. Let rest for 30 minutes at room temperature or until the dough rises to the top of the baking sheet.
4Toppings
Meanwhile, with the rack in the middle position, preheat the oven to 425°F (220°C). Line a second 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper.5Place the squash on the baking sheet. Toss with the oil. Season with salt and pepper. Mix well. Bake for 20 to 25 minutes or until the squash is tender and golden. As soon as the squash is out of the oven, sprinkle with the thyme leaves. Let cool.
6Assembly
With lightly oiled hands, make small wells in the dough with your fingertips, pressing the dough out to the same size as the baking sheet. Bubbles should appear in the dough. Divide the roasted squash among the wells in the dough.7Bake for 25 minutes or until the focaccia is nicely browned. Remove from the oven and let cool for 5 minutes. Garnish with the cheese shavings and herbs. Drizzle with olive oil and sprinkle with fleur de sel. Serve immediately.
Tips
1
This simple focaccia recipe is a great introduction to bread baking. We let time and the yeast do all the heavy lifting for a deliciously moist and tender result.
Disclaimer
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Personal Note
Personal Note