Spiced Focaccia with Roasted Butternut Squash

Name: Rukmini Iyer Spiced Butternut Squash Focaccia | Easy Breads
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: Serves: 6
Ingredients: 2 tbsp dukkah or za’atar; 1 x quantity all-purpose savoury dough; 400g butternut squash, cut into 1.5cm cubes; 1 tbsp olive oil, plus extra for drizzling; A handful of fresh sage, roughly torn; 2 tsp sea salt flakes; 1 tbsp dukkah

by Rukmini Iyer from The Sweet Roasting Tin

Drizzled with oil, and topped with roasted butternut squash, this dukkah-spiked focaccia is a delicious autumnal bake.

Vegetarian Vegan Dairy-Free Baking Dinner Party

Serves: 6

Total 1 hr 30 min

Prep 25 min

Cook 1 hr 5 min

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Introduction from Rukmini Iyer

I love the sense of achievement with knocking out a focaccia – and this one, topped with roasted butternut squash, is almost a meal in itself. You could just as easily use cherry tomatoes, or finely sliced red onion – and if you can’t find dukkah, try za’atar, which should be available in the supermarket spice aisle

Ingredients

For the dough:

2 tbsp dukkah or za’atar

1 x quantity all-purpose savoury dough

For the topping:

400g butternut squash, cut into 1.5cm cubes

1 tbsp olive oil, plus extra for drizzling

A handful of fresh sage, roughly torn

2 tsp sea salt flakes

1 tbsp dukkah

Essential kit

You will need: a lined 24cm x 17cm roasting tin and a wire rack.

Method

I like to make the focaccia in a lined 24cm x 17cm roasting tin, so it grows in a neat rectangle – it helps to keep the topping in place too.

Stir the dukkah or za’atar with the flour, and continue with the method on page 180 until your dough has proved.

While the dough is proving, roast the cubed butternut squash with the olive oil, sage and 1 teaspoon of sea salt for 30 minutes at 180°C fan/200°C/gas 6, then leave to cool.

Once the dough has proved, punch it down and roll it into a rectangle, roughly the same size as your lined roasting tin.

Scatter the dough with the roasted butternut squash, dukkah and remaining teaspoon of sea salt, pressing the ingredients deep into the dough with your fingers. Cover and leave to rise for 20–30 minutes, until doubled in size.

Preheat the oven to 180°C fan/200°C/gas 6 again.

Drizzle the focaccia generously with olive oil and bake for 30–35 minutes, until well risen, browned and firm to the touch.

Cool on a wire rack, then cut into fingers and serve.

Preview