Squash, feta and sage focaccia

Squash, feta and sage focaccia

By
From
Top With Cinnamon
Serves
4-6
Photographer
Izy Hossack

Focaccia is like an excuse to eat pizza with extra bread and a dipping bowl of balsamic-puddled olive oil while calling it a ‘side’. Normally you’ll find it sprinkled with rosemary and coarse sea salt.

Occasionally, some sun-dried tomatoes or olives may make an appearance. That is what I call a luxury focaccia, like the ones I’ve bought from artisanal bakeries after a day of shopping. I share it with my friends, ripping hunks of bread warm from the bag while sitting on the bus home. Yeah, we’re probably being judged/secret-envy-eyed by everyone else but do you know how hard it is to hold a loaf of warm bread and not tear into it? Extremely. So I think the bus people understand. Here, the chewy loaf is topped with cheese, squash and sage for a comforting, autumnal flavour. It’s great eaten alongside soup or a light stew.

Ingredients

Quantity Ingredient
1 quantity No-knead flatbread dough, left to rise for at least 2 hours
1/2 small butternut squash, peeled and de-seeded
50g ricotta
50g feta, crumbled
a small handful rocket leaves
4-6 fresh sage leaves
2 tablespoons olive oil
1/2 teaspoon coarse salt

Method

  1. Knock back the dough and place it in a well-oiled 25 x 18 cm, or 20 cm square baking tin. Leave it in a warm place to rise for another 30 minutes.
  2. Preheat the oven to 200°C. Finely slice the butternut squash. In a small bowl, stir together the ricotta and feta.
  3. Use your fingers to push dimples into the surface of the risen dough, then dot the ricotta and feta mixture over the top. Cover with the butternut squash and rocket then rip the sage leaves over the top. Drizzle with the oil and sprinkle with the salt. Bake for 30–40 minutes until risen and golden brown. Turn out onto a wire rack and leave to cool. Once cooled, cut into big squares or rectangles with a large serrated knife and serve.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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