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Fall Focaccia Bread Fall Focaccia Bread
Fall Focaccia Bread

Fall Focaccia Bread

This focaccia bread is so soft, fluffy, and baked with pumpkin designs on top. It's brushed with olive oil to make it golden and tasty, and it looks just like fall!
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Recipe - 821 - Temecula
Focaccia bread topped with butternut squash shaped like pumpkins.
Fall Focaccia Bread
Prep Time160 Minutes
Servings10
Cook Time20 Minutes
Ingredients
1-3/4 Cups of Warm Water, 105° to 115°F
2 Teaspoons Cane Sugar
1 (1/4-ounce) Package Active Dry Yeast
4 Cups All-Purpose Flour
2 Teaspoons Sea Salt
6 Tablespoons Extra-Virgin Olive Oil, plus more for your hands
Optional: Flaky Sea Salt for Sprinkling
1 Red Onion
1 Butternut Squash
Sage Leaves
Directions
  1. In the bowl of a stand mixer fitted with a dough hook, stir together the water and sugar.
  2. Sprinkle the yeast on top and stir again. Set aside for 5 minutes, or until the yeast is foamy. 
  3. Add the flour and salt, and mix on low speed until a shaggy dough forms. Increase the speed to medium and mix for 5 minutes. A very elastic, sticky dough should form. 
  4. Brush a large bowl with 2 tablespoons of the olive oil. Transfer the dough to the bowl, using a spatula to scrape it out of the bowl of the stand mixer. Cover the bowl with plastic wrap or a damp towel and set aside until the dough has doubled in size, 1 to 1.5 hours. 
  5. Brush a 9x13-inch baking dish with another 2 tablespoons of the olive oil. Uncover the dough and rub your hands with olive oil. As best you can, slide your hand under one edge of the dough and fold it into itself. Continue working your way around the edge of the bowl, folding the dough into itself, until you have a rough ball that you can lift out of the bowl. 
  6. Transfer the dough to the prepared pan and turn to coat in the oil. Press the dough to the pan's edges. 
  7. Let it relax and pull away from the edges, then press it to the edges again. Cover the pan with plastic wrap or a damp towel and set aside to rise until the dough has doubled in size, about 45 minutes. 
  8. Preheat the oven to 425°F.
  9. Meanwhile, start cutting your veggies. Cut your onions into flat rounds and the butternut squash into flat wedges so you can build your "pumpkins." 
  10. After 45 minutes, remove the plastic wrap and drizzle the remaining 2 tablespoons of olive oil over the dough. Rub your hands with olive oil, then use your fingers to make indentations across the surface of the dough, pressing through the dough to the pan. 
  11. Add your veggies and sage on top. 
  12. Sprinkle with flaky sea salt. Bake for 20 to 30 minutes, or until golden brown. 

 

160 minutes
Prep Time
20 minutes
Cook Time
10
Servings

Shop Ingredients

Makes 10 servings
1-3/4 Cups of Warm Water, 105° to 115°F
First Street Drinking Water, Purified
First Street Drinking Water, Purified - 1 Gallon
$1.39$1.39/gal
2 Teaspoons Cane Sugar
First Street Pure Cane White Granulated Sugar
First Street Pure Cane White Granulated Sugar - 4 Pound
$3.49$0.87/lb
1 (1/4-ounce) Package Active Dry Yeast
Fleischmann's Yeast, Active Dry, Original
Fleischmann's Yeast, Active Dry, Original - 4 Ounce
$5.99$1.50/oz
4 Cups All-Purpose Flour
First Street All Purpose Flour, Bleached
First Street All Purpose Flour, Bleached - 5 Pound
$2.99$0.60/lb
2 Teaspoons Sea Salt
First Street Sea Salt, Fine
First Street Sea Salt, Fine - 28 Ounce
$6.29$0.22/oz
6 Tablespoons Extra-Virgin Olive Oil, plus more for your hands
First Street Olive Oil, Extra Virgin, Imported
First Street Olive Oil, Extra Virgin, Imported - 16.9 Fluid ounce
$8.99$0.53/fl oz
Optional: Flaky Sea Salt for Sprinkling
First Street Sea Salt, Fine
First Street Sea Salt, Fine - 28 Ounce
$6.29$0.22/oz
1 Red Onion
Red Onions
Red Onions - 1 Pound
Sale Price
$0.99/lb was $1.49/lb$0.99/lb
1 Butternut Squash
Butternut Squash
Butternut Squash - 3 Pound
$4.47 avg/ea$1.49/lb
Sage Leaves
Not Available

Directions

  1. In the bowl of a stand mixer fitted with a dough hook, stir together the water and sugar.
  2. Sprinkle the yeast on top and stir again. Set aside for 5 minutes, or until the yeast is foamy. 
  3. Add the flour and salt, and mix on low speed until a shaggy dough forms. Increase the speed to medium and mix for 5 minutes. A very elastic, sticky dough should form. 
  4. Brush a large bowl with 2 tablespoons of the olive oil. Transfer the dough to the bowl, using a spatula to scrape it out of the bowl of the stand mixer. Cover the bowl with plastic wrap or a damp towel and set aside until the dough has doubled in size, 1 to 1.5 hours. 
  5. Brush a 9x13-inch baking dish with another 2 tablespoons of the olive oil. Uncover the dough and rub your hands with olive oil. As best you can, slide your hand under one edge of the dough and fold it into itself. Continue working your way around the edge of the bowl, folding the dough into itself, until you have a rough ball that you can lift out of the bowl. 
  6. Transfer the dough to the prepared pan and turn to coat in the oil. Press the dough to the pan's edges. 
  7. Let it relax and pull away from the edges, then press it to the edges again. Cover the pan with plastic wrap or a damp towel and set aside to rise until the dough has doubled in size, about 45 minutes. 
  8. Preheat the oven to 425°F.
  9. Meanwhile, start cutting your veggies. Cut your onions into flat rounds and the butternut squash into flat wedges so you can build your "pumpkins." 
  10. After 45 minutes, remove the plastic wrap and drizzle the remaining 2 tablespoons of olive oil over the dough. Rub your hands with olive oil, then use your fingers to make indentations across the surface of the dough, pressing through the dough to the pan. 
  11. Add your veggies and sage on top. 
  12. Sprinkle with flaky sea salt. Bake for 20 to 30 minutes, or until golden brown.