This post contains affiliate links. If a purchase is made through an affiliate link, I may receive a small incentive.

Focaccia is a beloved Italian flatbread that has captured the taste buds of food enthusiasts worldwide. Its versatility as a canvas for an array of toppings makes it a cherished addition to any culinary repertoire. In this recipe, two fall favorites come together to create a savory focaccia that is as visually appealing as it is scrumptious. As the seasons change, it’s only fitting that this recipe adapt to showcase the freshest and most vibrant produce available. Butternut squash, with its rich, nutty flavor, and leeks, known for their mild onion-like taste, perfectly embody the essence of autumn.

Whether you’re a seasoned home chef or just beginning to explore the joys of baking, this butternut squash and leeks focaccia recipe is an excellent addition to your culinary repertoire. It’s a dish that balances simplicity and sophistication, making it an ideal choice for casual gatherings, family dinners, or even a comforting solo meal. So, roll up your sleeves and let’s create a delicious, homemade focaccia that celebrates the flavors of the season.

Ingredients

When it comes to creating a truly remarkable butternut squash and leeks focaccia, the importance of using fresh, high-quality ingredients cannot be overstated. Selecting quality ingredients is the foundation of this focaccia.

• Bread Flour- has higher protein content than all-purpose flour so it produces baked goods with more structure and chew
• Water
• Active dry yeast- helps leaven bread and provides an airy, light texture
• Granulated Sugar
• Kosher Salt
• Extra Virgin Olive Oil- herbal almost fruity flavor with mild zestier notes
• Leeks- sweet, mildly oniony flavor
• Butternut Squash- slightly, sweet and nutty flavor
• Rosemary- woodsy aromatic herb that has a stoner flavor fresh than when dried
• Sea Salt Flakes- flaky structure of the salt gives it a bold and pure flavor that enhances and elevates dishes

Equipment

Using a stand mixer for making bread has several advantages. It saves time and effort by automating the kneading process, so you don’t have to do it by hand. This ensures consistent texture and higher-quality bread. Stand mixers also give you control over the mixing and kneading, resulting in perfectly developed dough without overworking it. They can handle different types of bread dough, from artisanal to enriched bread. Overall, stand mixers are valuable tools for home bakers, making bread-making easier and producing professional-quality results.

Making the Focaccia

Using a stand mixer with a dough hook attachment, combine flour and room-temperature water in the mixing bowl. Mix on a low speed until the ingredients are fully incorporated. When the dough starts to appear shaggy, detach the hook and cover the bowl with a cloth towel. In a separate small bowl, combine yeast, sugar, and warm water, stirring until the yeast and sugar dissolve. Allow this mixture to rest for about 10 minutes, or until the yeast becomes foamy with bubbles. Once ready, pour the yeast mixture into the stand mixer with the dough and mix on low until the dough absorbs all the liquid.

Mix kosher salt with the dough and continue mixing for about 5 minutes on medium speed. The dough should be thick and slightly sticky. Take a large glass bowl and coat the sides with plenty of extra-virgin olive oil. Put the dough in the bowl and cover it with a cloth towel. Leave it in a warm place for 2-3 hours until it doubles in size.

To prepare, grease a 13×18-inch sheet pan with olive oil. When the dough has risen, deflate it a few times in the bowl and transfer it to the pan. Fold the dough in half, then fold it in half again after rotating it. Let it rest for 15 minutes, then remove the plastic wrap. Gently stretch the dough to fill the pan and cover it with oiled plastic wrap. Refrigerate for 8 to 24 hours before baking.

When you’re ready to bake, remove the sheet pan from the fridge and let it sit in a warm spot until the dough becomes puffy and bubbly, usually around 1 hour. Preheat your oven to 450 degrees F. Using oiled hands, press your fingertips firmly into the dough, creating dimples all over its surface. In these dimples, alternate the placement of leeks and butternut squash, and then pull the leaves off a rosemary sprig and scatter them evenly. Drizzle the entire surface with olive oil and finish by sprinkling with salt flakes. Bake the focaccia on the center rack of the oven for approximately 30 minutes or until it reaches a deep golden-brown color.

Serving

After baking the focaccia, allow it to cool in the pan. When cool, use a metal spatula to loosen the focaccia before cutting it into pieces of your desired size. Your freshly baked butternut squash and leeks focaccia is a delightful treat on its own, but here are some serving suggestions to enhance your dining experience: with olive oil dip, as a coup companion, for grilled sandwiches, or as part of a charcuterie board. Remember that the beauty of focaccia is its versatility, so feel free to get creative with your serving choices. Whether you’re enjoying it as an appetizer, accompaniment, or the star of the show, the butternut squash and leeks focaccia will elevate your dining experience with its rustic charm and delicious flavors.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipes.

Print Recipe Pin Recipe

Butternut Squash & Leeks Focaccia

Prep Time30 minutes mins

Cook Time30 minutes mins

Rest Time11 hours hrs

Total Time12 hours hrs

Course: Appetizer, Snack

Cuisine: Italian

Servings: 24 pieces

Equipment

• stand mixer

Ingredients

• 6 1/4 cups bread flour
• 3 cups water divided
• 2 1/4 tsp active dry yeast
• 1/8 tsp granulated sugar
• 2 tbsp Kosher salt
• 5 tbsp extra virgin olive oil plus extra for drizzling and greasing
• 2 leeks  white parts only, thinly sliced
• 1/4 cup butternut squash sliced ⅛-inch thick and cut into bite-sized pieces
• 1 large rosemary sprig
• sea salt flakes

Instructions

• In stand mixer with dough hook attachment, combine the flour and 2 ½ cups room temperature water. Mix on low until well incorporated. When the dough becomes shaggy, remove attachment and cover bowl with cloth towel.
• In small bowl, combine the yeast, sugar and ½ cup warm water (between 100 to 110 degrees F.). Stir until the yeast and sugar are dissolved. Set aside until yeast forms bubbles and becomes foamy, about 10 minutes.
• Pour the yeast into the stand mixer with the dough. Mix on low until the dough absorbs all the liquid. Add kosher salt and continue to mix on medium speed for about 5 minutes. The dough should be thick and sticky.
• Coat the sides of a large glass bowl with 3 Tbsp. extra virgin olive oil. Scrape the dough into the bowl and cover with cloth towel. Place in a warm spot until dough has doubled in size, 2-3 hours.
• Grease the bottom and sides of 13×18-inch sheet pan with 2 Tbsp. olive oil. Using a large spatula or plastic bench scraper, fold the dough a couple times in the bowl to deflate it. Transfer to a baking sheet. With oiled hands, fold dough in half, rotate 90 degrees and fold in half again. Cover with oiled piece of plastic wrap and let rest for about 15 minutes.
• With oiled hands, remove the plastic wrap and gently stretch the dough to fill the baking sheet to the edges of the pan. Cover completely with oiled plastic wrap and refrigerate for at least 8 hours, but no more than 24 hours.
• When ready to bake, remove the sheet pan from fridge and let sit in a warm spot until dough becomes puffy and bubbly, about 1 hour. Preheat oven to 450 degrees F.
• Using oiled hands, press your fingertips firmly into dough creating dimples all over. Into dimples, alternate placing leeks and butternut squash. Pull leaves off the rosemary sprig and scatter evenly all over. Drizzle the dough with olive oil and sprinkle with salt flakes.
• Bake on the center rack for about 30 minutes or until deep golden-brown.
• Let cool in the pan. Use a metal spatula to loosen focaccia from pan and cut into pieces in any size desired.

Video