Focaccia with Pesto
& Butternut Squash
yield: 1 full 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.