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  • Writer's pictureRosangela Atte

NO KNEAD BUTTERNUT SQUASH FOCACCIA


You have to make this focaccia for your Thanksgiving and/or Christmas dinner!

It is extremely easy, and incredibly delicious!

Mix the dough the night before and refrigerate. The day of, leave it a room temperature until doubled in size, stretch and fold, let it rise, press in an oiled pan, let it rise again. Garnish, bake and serve!


INGREDIENTS

-750 g AP flour

-250 00 flour

-600 ml of lukewarm water

-8 gr of instant dry yeast

-2 cups of butternut squash pureé

-20 gr salt

- Delicata squash for topping 16 half slices

-Garlic confit for topping 20 cloves plus some oil

-Rosemary for garnish

-EVOO to drizzle on the bottom


METHOD

1. Mix flour and salt

2. Dissolve yeast in lukewarm water

3. Add water and yeasts to the foiyr and mix

4. Add the pureé and mix with a wooden spoon, yhen with your hands,.until well combined

5. Place in an oiled, large plastic container with a tight fitting lid

6. Let it sit at room temperature for a few hours stretching and folding every so often

7. Cover and refrigerate

8. The morning of, take it out of the refrigerator and let it sit at room temperature until doubled in size

9. Stretch and fold one more time, then let it rise again

10. Once risen, pressams stretch the dough in an oiled pan

11. Bring the oven to 400F° and let dough rise again

12. Garnish, bake for 25-30 minutes. Place on a cooling rack and enjoy!

Buon appetito!


* Place leftovers in a food safe plastic bag or containers and refrigerate or freeze


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