You certainly know my soft focaccia recipe. I absolutely wanted to try it in an autumn version with squash. I love this color ! And she’s just as soft. Maybe even more.
To make this delicious focaccia, you will first need to cook squash or pumpkin. For that, I use the microwave. It’s quick. You can steam it if you prefer.
I mixed the warm squash with the water. Then we proceed to the kneading.
The focaccia rises for a long time directly in the well-oiled dish. When it’s time to cook, just let it fall with your fingers.
You can serve it as an aperitif, accompanied for example by Italian charcuterie or as an accompaniment to a salad. I also really like to cut it in the middle and top it like a sandwich. It’s divine!
Soft squash focaccia:
50g olive oil
1 tsp salt
2 level tsp dehydrated baker’s yeast
Cut the squash into pieces and cook for about 6/7 minutes in the microwave in a salad bowl covered with film.
Mix the squash and a little water.
Dissolve the yeast with the rest of the water.
In the bowl of the robot, put the flour, olive oil and salt.
Mix with the foil for a few minutes at slow speed.
Add in the robot the mixed squash, the water and yeast.
Put on the kneading tool and run on high speed for about 6 minutes.
Put the dough on the floured work surface and make a few flaps in the dough so as to have a ball.
Put olive oil in a dish of about 22 X 29 cm.
Spread the dough inside with your fingertips. Film and let rise at room temperature for 2 to 3 hours. The dough will rise a lot.
After this time, preheat the oven to 180°C.
Pour a good drizzle of olive oil over the focaccia thenPush your fingers into the dough to make indentations.
Sprinkle with fleur de sel and olives
Cook for about 20/25 minutes.
Cut the focaccia in the middle.
To finish: I used for this recipe a butternut squash. Normally, I buy pumpkin, but there was none. I found this squash to yield a lot of water.