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(Serves 6-7 people)
7g Active dry yeast
1 Tsp sugar
325 ml Warm water
500g High-gluten flour (plus additional for kneading)
1/2 Tbsp salt
50 ml E V olive oil
180g Butternut squash (Cut into 1-inch cubes)
1 Tsp salt (for the baking dish)
2 Tbsp E V olive oil (for the baking dish)
4-5 Sage leaves (sliced)
Sprinkle the top of the focaccia with salt and a light drizzle of E v olive oil.
1. In a glass, mix warm water with sugar and yeast. Set aside for 5 minutes.
2. In food processor, add flour and pulse for 30-40 seconds.
3. Add salt and extra virgin olive oil. Turn on the food processor and gradually pour the yeast water mixture.
4. On lightly floured worktop, transfer the dough and gently knead for 5-6 minutes.
5. Into a bowl, sprinkle flour, place the dough, cover with plastic wrap and set aside in a warm place until the dough has doubled in size.
6. Preheat oven to 425 degree F.
7. Into a pot of boiling water, add salt and squash pieces. Blanch for 1-2 minutes. Drain and transfer to a bowl. Set aside.
8. Into a baking dish, sprinkle salt and drizzle oil on top. Place the dough into the dish and spread it evenly at the bottom. Make some holes using finger.
9. Top it with blanched squash pieces, sage leaves, drizzle olive oil, season with salt and pepper.
10. Pop the dish in oven and bake for 30-35 minutes. Remove from oven and let the bread cool for 5 minutes.
11. Cut into wedges and serve.
© STEVEN DOLBY