Focaccia with Pesto

& Butternut Squash

yield: 1 half sheet tray

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Ingredients:

*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

 

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Preparation:

Preheat your oven to 425F (400 convection oven low fan)

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*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.

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*Let it sit for 5-10 minutes, or until the yeast starts foaming.

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*Whisk the salt and flour together, and add to the yeast mixture.

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*Using a dough hook, start mixing while drizzling in the rest of your water until a dough starts to form.

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*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.

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*During the last minute of mixing, add 4 ounces of pesto.

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*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. 

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*Place on parchment lined sheet tray,and shape to fit sheet tray, using your fingers to make indentations throughout.

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*Drizzle olive oil on the dough, and sprinkle with coarse sea salt.

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*Place butternut squash rounds on top and sprinkle with shredded

Parmigian-Reggiano.

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*Drizzle with olive oil before putting in the oven. Bake until the bread is browned, and baked through - approximately 20-25 minutes.

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*Remove from oven and let cool.

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*Cut and drizzle with olive oil and pesto for service.

 

Buon Appetito!

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