Roasted Butternut Squash, Sage & Brown Butter Focaccia

Roasted Butternut Squash, Sage & Brown Butter Focaccia ingredients

• 1.5 cups warm water (105-115°F)
• 2.25 tsp active dry yeast
• 1 tsp granulated sugar
• 3.5 cups all-purpose flour
• 1 tsp fine sea salt
• 6 tbsp extra virgin olive oil
• 1 cup butternut squash
• 10 leaves fresh sage leaves
• 0.5 tsp flaky sea salt
• 0.25 tsp black pepper
• 4 tbsp unsalted butter

How to make Roasted Butternut Squash, Sage & Brown Butter Focaccia

1. In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water, 2.25 tsp active dry yeast, and 1 tsp granulated sugar. Let stand for 5-10 minutes until foamy, indicating the yeast is active.
2. Add 3.5 cups all-purpose flour, 1 tsp fine sea salt, and 2 tablespoons of extra virgin olive oil to the yeast mixture. Mix with a wooden spoon or dough hook on low speed until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
3. Lightly oil a clean bowl with 1 tablespoon of olive oil, transfer the dough to the bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. While the dough rises, prepare the butternut squash: Peel and dice 1 cup butternut squash into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, a pinch of salt, and pepper. Roast on a baking sheet at 400°F (200°C) for 15-20 minutes until tender and lightly caramelized. Remove from oven and let cool slightly.
5. Pour 3 tablespoons of extra virgin olive oil into a 9x13 inch baking pan, ensuring the bottom and sides are well coated. Gently transfer the risen focaccia dough into the prepared pan.
6. Carefully stretch the dough to fill the pan, being mindful not to deflate it completely. Cover the pan loosely with plastic wrap and let it rest for 20-30 minutes, allowing the dough to relax and make it easier to stretch to the edges.
7. Preheat your oven to 400°F (200°C). Use your fingertips to gently dimple the dough all over, creating small indentations. Drizzle the remaining 1 tablespoon of olive oil over the top.
8. Evenly scatter the roasted butternut squash cubes over the dimpled dough. Place 10 fresh sage leaves strategically on top of the squash. Sprinkle with 0.5 tsp flaky sea salt and 0.25 tsp black pepper.
9. Bake for 25-30 minutes, or until the focaccia is golden brown on the edges and cooked through. The sage leaves may become slightly crispy.
10. While the focaccia bakes, prepare the brown butter: In a small saucepan, melt 4 tablespoons unsalted butter over medium-low heat. Continue to cook, stirring occasionally, until the butter turns a rich amber color and nutty aroma develops, about 5-7 minutes. Be careful not to burn it.
11. Remove the focaccia from the oven. Immediately drizzle the warm brown butter evenly over the entire hot focaccia. Let cool in the pan for 10-15 minutes before transferring to a cutting board. Slice into squares and serve warm.

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