Mediterranean Focaccia With Leeks & Butternut Squash

Making bread at home can seem intimidating, but this focaccia recipe is approachable, fun and rewarding. Focaccia is a traditional Italian and northern Mediterranean flatbread that dates to before the formation of the Roman Empire in 27 BC. Those early iterations were baked over coals, and always incorporated plenty of olive oil. Bring this Mediterranean legend to your own home, baked on a sheet pan and topped with savory seasonal veggies and rosemary. Focaccia has a soft, airy and chewy texture with a dimpled surface to prevent bubbles as it bakes and also to cradle olive oil and toppings. Jump on this recipe and share an age-old delight with family and friends.

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Mediterranean Focaccia With Leeks & Butternut Squash

Prep Time 30 minutes

Cook Time 30 minutes

Rest 11 hours

Total Time 12 hours

Servings 24 slices

Calories 152 kcal

Author Toni Williams

Ingredients

• 6-¼ cups bread flour
• 3 cups water divided
• 2-¼ tsp. active dry yeast
• ⅛ tsp. sugar
• 2 Tbsp. kosher salt
• 5 Tbsp. extra virgin olive oil plus extra for drizzling and greasing
• 2 leeks white parts only, thinly sliced
• ¼ cup butternut squash sliced ⅛-inch thick and cut into bite-sized pieces
• 1 large rosemary sprig
• Sea salt flakes

Instructions

1. In stand mixer with dough hook attachment, combine flour and 2 ½ cups room temperature water. Mix on low making until incorporated. When dough becomes shaggy, remove attachment and cover bowl with cloth towel.
2. In small bowl, combine yeast, sugar and ½ cup warm water (between 100 to 110 degrees F.). Stir until yeast and sugar are dissolved. Set aside until yeast forms bubbles and becomes foamy, about 10 minutes.
3. Pour yeast into stand mixer with dough. Mix on low until dough absorbs all the liquid.
4. Add kosher salt and continue to mix on medium speed for about 5 minutes. The dough will be thick and sticky.
5. In large glass bowl, coat sides with 3 Tbsp. extra virgin olive oil. Into bowl, scrape dough and cover with cloth towel. Place in warm spot until dough has doubled in size, 2-3 hours.
6. Grease bottom and sides of 13x18-inch sheet pan with 2 Tbsp. olive oil.
7. Using large spatula or plastic bench scraper, fold dough a couple times in bowl to deflate it. Transfer to baking sheet.
8. 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.
9. With oiled hands, remove plastic wrap and gently stretch dough to fill baking sheet to edges. Cover completely with oiled plastic wrap and refrigerate for at least 8 hours, but no more than 24 hours.
10. When ready to bake, remove sheet pan from fridge and let sit in warm spot until dough becomes puffy and bubbly, about 1 hour. Preheat oven to 450 degrees F.
11. Using oiled hands, press your fingertips firmly into dough creating dimples all over.
12. Into dimples, alternate placing leeks and butternut squash; pull leaves off rosemary sprig and scatter evenly all over. Drizzle all over with olive oil and sprinkle with salt flakes.
13. Bake on center rack about 30 minutes or until deep golden-brown.
14. Let cool in pan. Use metal spatula to loosen focaccia from pan; cut into pieces in any size desired.

Recipe Notes

You knead to make this! Get the ingredients here:

Nutrition Facts

Mediterranean Focaccia With Leeks & Butternut Squash

Amount Per Serving

Calories 152 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 481mg20%

Potassium 56mg2%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 0.4g0%

Protein 4g8%

Vitamin A 279IU6%

Vitamin C 1mg1%

Calcium 11mg1%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.