Quality Is Our Priority
The Caputo family and team take pride in visiting each and every supplier of our raw materials to ensure the best possible ingredients for our consumers. Whether it’s lunch with our farmers or a day in the factory making cheese,
the Caputo team is dedicated to the finest dairy ingredients.
Focaccia with Pesto
& Butternut Squash
yield: 1 half sheet tray
*2 tablespoons instant yeast
*2 cups warm water
*1/4 cup olive oil plus more for drizzling
*5 cups AP flour
*1tablespoon kosher salt
*1 butternut squash sliced in 1/4" rounds,
*1.5 cups shredded Parmigiano-Reggiano
*8 ounces basil pesto
*Sea salt to taste
Preheat your oven to 425F (400 convection oven low fan)
*Activate the yeast by adding 1/4 cup warm water, 1/4 cup olive oil, and the honey, to the bowl of a stand mixer and whisk to combine.
*Let it sit for 5-10 minutes, or until the yeast starts foaming.
*Whisk the salt and flour together, and add to the yeast mixture.
*Using a dough hook, start mixing while drizzling in the rest of your water until a dough starts to form.
*Mix on medium speed for 8-10 minutes, the dough should pull away from the bowl. Add a sprinkle of flour if dough is sticky.
*During the last minute of mixing, add 4 ounces of pesto.
*Coat the sides of the mixing bowl with olive oil, and put the dough in a warm place to proof until it is doubled in size.
*Place on parchment lined sheet tray,and shape to fit sheet tray, using your fingers to make indentations throughout.
*Drizzle olive oil on the dough, and sprinkle with coarse sea salt.
*Place butternut squash rounds on top and sprinkle with shredded
*Drizzle with olive oil before putting in the oven. Bake until the bread is browned, and baked through - approximately 20-25 minutes.
*Remove from oven and let cool.
*Cut and drizzle with olive oil and pesto for service.