Focaccia Recipe

Bloom yeast

In a small bowl, stir the warm water, sugar and active dry yeast. Let sit 5–8 minutes until foamy and fragrant.

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), combine the flour and sea salt. Mix briefly to distribute the salt.

Add the foamed yeast mixture and 2 tablespoons of olive oil to the flour. Mix by hand or on low speed until a shaggy dough forms, about 2–3 minutes.

Knead the dough by hand on a lightly floured surface for 6–8 minutes until smooth and slightly elastic, or mix with the dough hook on medium for 4–5 minutes. The dough will be tacky but not overly sticky. Add the remaining 2 tablespoons olive oil near the end to incorporate.

Lightly oil a clean bowl, place the dough inside and turn it once to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

While the dough rises, toss the cubed butternut squash with 2 tablespoons olive oil, minced garlic, chopped sage, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a skillet over medium heat. Add the squash mixture and cook, stirring occasionally, until the squash is tender and edges begin to caramelize, about 8–10 minutes. If the squash releases moisture, continue cooking until mostly evaporated. Remove from heat and fold in toasted pine nuts. Let cool to room temperature.

If you prefer a softer topping, you can roast the squash instead: spread on a sheet pan, roast at 425°F (220°C) for 18–22 minutes until tender and lightly browned, then toss with garlic, sage and pine nuts.

Generously oil a 10x15-inch rimmed baking sheet or two smaller pans. Turn the risen dough out onto a lightly oiled surface and press it gently into a rough rectangle. Transfer the dough to the prepared pan and stretch it with oiled fingers to fit the pan. If the dough resists, let it rest 10 minutes and then continue stretching.

Using oiled fingertips, dimple the dough all over, pressing down to create deep wells. Drizzle 1 tablespoon olive oil over the dough and spread lightly. Cover loosely with plastic wrap or a towel and let rest for 20–30 minutes to puff slightly (second rise).

Preheat the oven to 425°F (220°C) during the last 10 minutes of the second rise.

Once puffed, arrange the cooled butternut squash and pine nut mixture across the dough, leaving a little border. Press a few whole sage leaves into the dough surface for appearance and aroma.

Sprinkle the surface lightly with coarse sea salt and a little freshly ground black pepper.

Bake in the preheated oven until the focaccia is golden and crisp at the edges, about 18–22 minutes. If using a convection oven, check at 15 minutes.

Remove from oven and let cool in the pan for 5 minutes.

While the focaccia rests, warm the honey gently in a small saucepan or microwave until loose (do not boil). Add 1 teaspoon olive oil and the very thinly sliced garlic and stir. Let the garlic steep in the warm honey for 1–2 minutes to infuse; this mellows the raw bite but keeps garlic presence. (If you prefer a stronger garlic flavor, warm the garlic in the oil briefly first.)

Drizzle the garlic-honey mixture evenly over the warm focaccia using a spoon. Scatter additional toasted pine nuts if desired.

Finish with flaky sea salt and a few cracks of black pepper. Let cool slightly, then slice and serve warm or at room temperature.