Butternut Squash & Leeks Focaccia
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 13x18-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.