Soft squash focaccia

Squash Focaccia

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:

300g squash
500g flour
50g olive oil
1 tsp salt
170ml water
2 level tsp dehydrated baker’s yeast
olives, salt…

Cut the squash into pieces and cook for about 6/7 minutes in the microwave in a salad bowl covered with film.
Let cool.

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.

Squash Focaccia
buffalo mozzarella
olive oil
salt pepper

Cut the focaccia in the middle.

Drizzle with olive oil, then top with mozzarella and prosciutto.
Treat yourself !
Squash Focaccia

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.

If you are using a pumpkin, you may need to increase the amount of water slightly. The dough should be quite runny.

I also used my type 00 Italian flour. You can sometimes find pizza flour. Otherwise, use T45 or oatmeal.

For thinner focaccia, use a larger dish.

You can garnish the focaccia as you wish. This is just one suggestion among many possible ones, such as arugula, candied tomatoes, mortadella…
The fleur de sel you see in the photo comes from Slovenia, more precisely from Piran, not far from Italy. I love bringing back products from our holidays!

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