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Focaccia with Pesto and Butternut Squash
Recipe makes one full-size sheet tray
375⁰ in a convection oven with a low fan
2 tbsp. instant yeast
2 c. warm water, divided
¼ c. olive oil plus more for coating and drizzling
1 tbsp. honey
1 tbsp. kosher salt
5 c. AP flour
8 oz. basil pesto, divided
1 butternut squash, sliced in ¼” rounds, and roasted
1½ c. shredded Parmigiano-Reggiano
Sea salt, to taste
Activate yeast by adding ¼ c. warm water, ¼ c. olive oil, and honey to bowl of a stand mixer and whisk to combine.
Let it sit for 5-10 minutes, or until yeast starts to bubble and get foamy.
Whisk kosher salt and flour together, and add to yeast mixture.
Using dough hook, start mixing while drizzling in remaining 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 oz. of pesto.
Coat sides of mixing bowl with olive oil, put dough in and put in a warm place to proof, covered with plastic wrap, until dough is doubled in size.
Place dough on parchment-lined sheet tray, and shape to fit sheet tray, using fingers to make indentations throughout.
Drizzle olive oil on dough, and sprinkle with coarse sea salt.
Place butternut squash rounds on top and sprinkle with shredded Parmigiano-Reggiano.
Drizzle with olive oil before putting in oven.
Bake until bread is browned and baked through, approximately 20-25 minutes.
Remove from oven, and let cool.
Cut and drizzle with olive oil and remaining pesto for service.