Baked Focaccia Harvest Recipe
Make Baked Focaccia Harvest Recipe in just 2h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Topping & Finish
Method
Dough
- 1
Activate yeast
In a medium bowl, combine warm water (about 105–115°F / 40–46°C) with granulated sugar. Sprinkle the active dry yeast over the surface, stir lightly, and let sit 5–10 minutes until foamy.
- 2
Mix dry ingredients
In a large mixing bowl, whisk together the all-purpose flour and fine sea salt so salt is evenly distributed.
- 3
Combine dough
Make a well in the flour and pour in the foamy yeast mixture plus 2 tablespoons (of the 1/4 cup) extra-virgin olive oil. Using a wooden spoon or your hand, stir until a shaggy, slightly sticky dough forms. If dough is very dry, add up to 1–2 tablespoons additional water; if very sticky, dust with a tablespoon more flour.
- 4
First rise
Lightly oil a clean bowl with about 1 teaspoon olive oil, place the dough inside, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot for 60–75 minutes, until roughly doubled in size.
Assemble & Proof
- 5
Prepare pan
Generously oil a 9x13-inch baking pan with 1 tablespoon of extra-virgin olive oil (from the topping section). Reserve remaining oil for drizzle. Transfer risen dough to the oiled pan and press and stretch it gently with oiled fingers to fill the pan. If dough resists, let rest 10 minutes and continue. The dough should be about 3/4-inch thick when spread.
- 6
Top & Bake
- 7
Dimple dough
Preheat the oven to 425°F (220°C). Using oiled fingertips, press deep dimples all over the surface of the dough, about 1–1.5 inches apart. The dimples will hold the topping and oil.
- 8
Arrange toppings
Drizzle 1 tablespoon extra-virgin olive oil evenly over the dough, letting some pool in the dimples. Scatter roasted butternut squash cubes evenly, then distribute halved cherry tomatoes, halved Kalamata olives, and sliced red onion. Tuck rosemary needles and thyme leaves across the top. Sprinkle the sea salt flakes and freshly cracked black pepper evenly. Finish with the grated pecorino or Parmesan so it melts into nooks while baking.
- 9
Finish & Serve
- 10
Final oil & optional honey
Remove focaccia from oven and immediately drizzle remaining 1 tablespoon olive oil over the top. If using, lightly drizzle 1 teaspoon honey across the roasted squash areas for a subtle sweet contrast. Let cool in pan 8–10 minutes.
- 11
Slice and serve
Transfer focaccia to a cutting board, slice into 8 squares or 12 smaller pieces. Serve warm or at room temperature. Leftovers keep tightly wrapped at room temperature for 1 day or refrigerated up to 3 days; refresh in a 350°F (175°C) oven 6–8 minutes before serving.
