Description
This easy homemade Focaccia bread is the perfect way to use one of my favorite winter squashes — the Japanese Kabocha. With just a few basic ingredients this ultra-soft Italian bread will be ready to eat on its own or for making focaccia pizza, prosciutto and mozzarella panini, and focaccia croutons for an easy crunchy soup and salad topper. Substitute canned pumpkin which is a perfect substitute and saves you time!
Ingredients
Scale
Focaccia Dough Ingredients
- 2 1/2 cups King Arthur all-purpose flour (or 00 flour with 11-12g protein) (400g)
- 1 teaspoon instant yeast (or active dry yeast) (3g)
- 1/2 teaspoon turmeric (optional, but will enhance the color of the final bread)
- 10.5 ounces (1 cup + 1 tablespoon) steamed Kabocha squash (or canned pumpkin) (300g)
- 6.5 ounces (scant 3/4 cup) water, room temperature (185g)
- 1 teaspoon kosher salt (4g)
- 1 heaping tablespoon extra virgin olive oil (20g)
Focaccia Brine Ingredients
- 2 tablespoons extra virgin olive oil (30g)
- 2 tablespoons water, room temperature (30g)
- 1–2 sprigs of fresh rosemary (optional but recommended)
- sea salt to taste
Instructions
- Steam the kabocha squash. (*Skip this step if using canned pumpkin.) Steam the squash in a bamboo steamer (or using another steamer insert) over a pot with an inch or two of boiling water. *Alternatively, steam the squash on high for 8 minutes in a microwave-safe glass bowl by adding 2 tablespoons of water to the bowl with the pumpkin and covering it with microwave-safe cling film.
- Whisk the dry ingredients. Add the flour, turmeric, and yeast to a mixing bowl and whisk well. *see recipe notes if using active dry yeast.
- Combine the dry ingredients and squash purée. In the bowl of a stand mixer, combine the flour mixture and squash purée just until combined adding just enough of the water to make a cohesive somewhat sticky dough. Cover the mixture and let it rest for 15 minutes.
- Add salt. Add the salt to 1/2 tablespoon of water and stir to dissolve. Add the salt water to the dough and using your hands, squish it into the focaccia dough until combined. Cover and let rest 15 minutes. Add 1 heaping tablespoon of olive oil, and combine using your hands. Rest another 15 minutes.
- Fold the dough and rest (1st fold). Using your hand, pull one side of the dough up and over to the opposite side. Repeat 4 times in order to “fold” all 4 sides of the dough. Cover and rest 40 minutes.
- Fold the dough and rest (2nd fold). Repeat folds in step #6. Cover and rest 40 minutes.
- Fold the dough and add the dough to the pan (last folds). Prepare a 9×13 inch (25x35cm) aluminum baking pan by rubbing it liberally with olive oil being sure to cover the bottom and the sides. Dust the bottom of the pan with about 1 tablespoon of semolina flour. Repeat the folds one last time in the bowl, then gather it into a ball and add it to the prepared baking pan. Using oiled hands, press fingertips into the dough spreading it out as much as you can without tearing the dough. It won’t stretch to fill out the entire baking pan at this point and that’s ok. Cover with cling film or damp kitchen towel and let rise 40 to 60 minutes or until the dough is relaxed and has doubled in size.
- Add the brine. Using an immersion blender or whisk, combine the brine ingredients until emulsified. Pour the mixture evenly over the top of the focaccia dough and using your fingertips, press down to create the dimples and spread the dough as far to the edges as you can without tearing it.
- Bake the bread. Place the pan in a preheated 375°F/190°C oven and bake for approximately 40 to 45 minutes, or until the top is golden brown and crispy. Remove it from the oven to a cooling rack and allow it to rest for about 15 minutes. Carefully remove the focaccia bread from the pan to allow it to cool right side up directly on a wire cooling rack. Eat it warm or at room temperature and, Enjoy!
Notes
- If using active dry yeast instead of instant yeast, mix the yeast with approximately half of the water called for in the recipe, stir, and let sit for about 10 minutes before adding to the flour mixture.
- Substitute equal amounts of Libby’s canned Pumpkin for the Kabocha squash, to make this recipe even quicker.
- If you don’t have turmeric, simply omit it. Using it will help give the final bread a more pumpkin-colored hue.
- You may need to add up to 1/2 cup more (50-60g) flour, depending on how dry or humid your flour is and also the environment you’re working in. Use the recipe step-by-step photos to help you visually understand what consistency you’re looking for.
- If you want a slightly thicker focaccia bread, use a slightly smaller baking pan, but adjust the baking time accordingly.
- Prep Time: 20 minutes
- Rest Time: 3 hours
- Cook Time: 40 minutes
- Category: Breads
- Method: Oven Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
