Squash Focaccia

Name: Squash Focaccia
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 1 loaf (24 pieces)
Cuisine: Europe, Italian
Ingredients: 1 small delicata squash or 1/2 acorn squash, peeled, seeded and sliced; 2 tablespoons olive oil; 1/2 teaspoon each salt and coarsely ground pepper; DOUGH:; 1 package (1/4 ounce) active dry yeast; 1-1/4 cups warm water (110° to 115°); 1 tablespoon honey; 3 cups all-purpose flour; 1/4 cup plus 3 tablespoons olive oil, divided; 3/4 teaspoon kosher salt; 1/4 cup fresh sage; 1 teaspoon flaky sea salt, optional

Total Time Prep: 35 min. + rising Bake: 25 min.

Yield 1 loaf (24 pieces)

Test Kitchen Approved

This squash focaccia is a seasonal twist on the classic Italian bread. Layered with fall flavors, the easy-to-make bread is ideal for holiday spreads or cozy weeknight meals.

Ingredients

1 small delicata squash or 1/2 acorn squash, peeled, seeded and sliced
2 tablespoons olive oil
1/2 teaspoon each salt and coarsely ground pepper
DOUGH:
1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 tablespoon honey
3 cups all-purpose flour
1/4 cup plus 3 tablespoons olive oil, divided
3/4 teaspoon kosher salt
1/4 cup fresh sage
1 teaspoon flaky sea salt, optional

Directions

Place squash into a large bowl, drizzle with oil. Sprinkle with salt and pepper; toss to coat.
Transfer to a greased rimmed baking pan. Bake, uncovered, at 425° for 25-30 minutes or until just tender. Cool completely.
Meanwhile, in a large bowl, dissolve yeast in 1/2 cup warm water and honey; let stand for 5 minutes. Add flour, 1/4 cup oil, kosher salt and remaining 3/4 cup warm water; mix until smooth (dough will be wet). Scrape sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes.
Brush a 13x9-in. baking dish or 12-in. cast-iron skillet with 1 tablespoon oil. Gently scrape dough directly into pan. With oiled hands, gently spread dough. If dough springs back, wait for 10 minutes and stretch again. Make indentations in dough with your fingers. Drizzle with remaining 2 tablespoons oil; let rise until doubled in size, 30-40 minutes.
Distribute prepared squash and sage leaves over top of dough, pressing lightly into dough; sprinkle with sea salt. Bake until golden brown, 25-30 minutes. Cut into squares; serve warm.

Nutrition Facts

1 piece: 115 calories, 5g fat (1g saturated fat), 0 cholesterol, 111mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 2g protein.

This savory sage and squash foccacia recipe is a creative and delicious way to put a bumper crop to use in the fall. The veggie slices on top of the bread will make your friends, family, and guests do a double-take! —Margaret Knoebel, Milwaukee, Wisconsin

Recipe Creator