Butternut Squash, Sage, and Pecorino Sourdough Focaccia

Butternut Squash, Sage, and Pecorino Sourdough Focaccia

Prep Time: 45 minutes, overnight rest period

Cook Time: 55 minutes

Servings: 8 - 10 people

Ingredients:

Sourdough Focaccia

• 75 g active sourdough starter
• 10 g kosher salt
• 410 g water
• 500 g bread flour
• 2-3 tbsp olive oil

Toppings

• ½ butternut squash
• Kosher salt
• 75 g pecorino romano, cut into small ½ - 1 cm cubes (fills about ½ cup)
• 15 - 20 sage leaves
• 1 tbsp whole pink peppercorns
• Flaky salt
• Extra virgin olive oil

Directions:

1. SOURDOUGH FOCACCIA: Place the starter, water, and salt together in a large bowl. Whisk.
2. Add the bread flour and stir/knead until well combined.
3. Cover the bowl with a towel and allow to rest for 30 minutes, then perform one set of folds: from the outside, grab the dough and fold towards the center. Do this 4-6 times.
4. Form the dough into a rough ball and drizzle with a little bit of olive oil (to coat). Cover with a towel and let the dough rise at room temp for an initial rise, between 8-12 hours. The dough should about double in size (if not more) during the rise
5. Punch the dough down and reshape into a ball. Cover with plastic wrap and place in the fridge overnight.
6. The next day, prepare a large cast iron or a 9x13 pan by coating with 2 tbsp olive oil. Take the dough out of the fridge and place in the baking vessel. Fold the sides of the dough 4 times like an envelope, then flip over so the seam is on the bottom. Let rise for another 4-5 hours, until nearly doubled and puffy.
7. TOPPINGS: While the focacccia is proofing, prepare the toppings. Preheat the oven to 400 F. Line a baking tray with parchment paper.
8. Cut the butternut squash in half, peel the outside skin, and remove the seeds. You will only need ½ the squash for this recipe, but feel free to roast all of it. Thinly slice the butternut squash lengthwise, or use a mandolin.
9. Place the strips on the baking sheet and drizzle to coat with olive oil. Season lightly with kosher salt. Roast for 20 minutes, flipping each strip at the 10 minute mark. The squash will be cooked, but you should not see much color. Remove from the oven and let cool completely.
10. Add the pink peppercorns to a mortar and pestle, or a spice grinder. Grind the peppercorns until coarse. Set aside.
11. ASSEMBLE: Once the focaccia has nearly doubled in size, preheat the oven to 425 F. Drizzle the sourdough lightly, then dimple the dough with your fingers.
12. Sprinkle the pink peppercorns and pecorino romano cubes across the focaccia. Lightly push the pecorino cubes into the dough. Ribbon on the squash slices, then tuck the sage leaves throughout the focaccia and squash ribbons.
13. Drizzle everything with olive oil, making sure the sage leaves are coated to prevent burning. Sprinkle with flaky salt.
14. Bake for 30-35 minutes, until crispy and golden brown. Remove from the oven, cool for at least 10 minutes, and slice. Store in the fridge.