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Focaccia with Pesto

& Butternut Squash

yield: 1 half sheet tray


*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



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.


Buon Appetito!


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