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Focaccia with Pesto

& Butternut Squash


2 tablespoons instant yeast

1tablespoon honey

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,

   and roasted

1.5 cups shredded Parmigiano-Reggiano

8 ounces basil pesto

Sea salt to taste



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

Parmigian-Reggiano. Drizzle with olive oil

before putting in the oven. Bake until the

bread is browned, and baked through -

approximately 20 minutes. Remove from

oven and let cool. Cut and drizzle with

olive oil and pesto for service.


Buon Appetito!