15 Oct FoSquashia
Posted at 16:43h
in
This no-kneed winter squash focaccia recipe, lovingly nicknamed “FoSquashia” in our kitchen, is an easy way to celebrate the Autumn bounty of pumpkins, winter squash and of course, Durant Olive Oil!
With a bit of pumpkin purée added to the dough for hydration along with thinly sliced and honey drizzled Delicata squash topping, we’re sure this bread will be a staple in your kitchen all autumn and winter long.
Enjoy!
Durant Culinary Directors, Chefs Eric and Sara
Dough
6 ½ cups All-purpose flour - 2 tsp. flakey sea salt
2 tsp active dry yeast
4 tsp Durant Fleur de Sel sea salt
2 tsp Durant Estate honey
5 tbsp Pumpkin purée
2 tbsp Durant Extra Virgin Olive Oil (we used Tuscan, but any of our single varietal olive oils will work well!)
3 ¼ cups Warm water
Topping
4 tbsp Durant Extra Virgin Olive Oil
1 Delicata squash, seeded and thinly sliced
3 tbsp Durant Estate honey
2 tsp Aleppo chili flake
1 tbsp Rosemary, fresh and chopped
2 tsp Flakey sea salt
1
In a large bowl, combine the flour, salt and yeast.
2
In a large measuring pitcher, combine the warm water, olive oil, pumpkin purée and honey.
3
Pour the liquid over the dry ingredients in the bowl and stir with your hand to combine everything into a shaggy dough.
4
Cover the bowl tightly with plastic cling wrap and let rest for 30 minutes.
5
Lightly moisten one hand (this will make working with the sticky dough a bit easier) and gently fold the dough over and back onto itself by sliding your hand under the dough and gently scooping the bottom of the dough and stretching/folding it over.
6
Three to four folds is all that is needed.
7
Tightly wrap the bowl with the plastic cling wrap again and let rest for another 30 minutes before repeating the folding process again.
8
Repeat the folding process one final time.
9
Cover the bowl tightly once again and place the bowl in the refrigerator overnight to cold ferment for approximately 12 hours.
10
The next day, lightly oil a half sheet pan and scrape the cold fermented and bubbly dough onto the pan and gently stretch the dough to fill the sheet pan to all corners.
11
Liberally drizzle the four tablespoons of Durant olive oil over the dough and gently dimple the dough for all the lovely little pockets to collect all the olive oil!
12
Let the dough rise again until bubbly and a basically doubled in volume.
13
Preheat your oven to 400 Fahrenheit
14
Mix your “topping” honey with the dried Aleppo chili and set aside.
15
Begin baking the dough for 10 minutes approximately, then pull out of the oven and spread the thinly sliced Delicata squash over the par baked bread.
16
Drizzle with the chili honey and sprinkle the sea salt and chopped rosemary over the top of the bread and return to the oven for another 15 minutes approximately until golden brown and the Delicata squash just begins to brown.
17
Finish with a final drizzle of more Durant olive oil and enjoy!
Ingredients
Dough
6 ½ cups All-purpose flour - 2 tsp. flakey sea salt
2 tsp active dry yeast
4 tsp Durant Fleur de Sel sea salt
2 tsp Durant Estate honey
5 tbsp Pumpkin purée
2 tbsp Durant Extra Virgin Olive Oil (we used Tuscan, but any of our single varietal olive oils will work well!)
3 ¼ cups Warm water
Topping
4 tbsp Durant Extra Virgin Olive Oil
1 Delicata squash, seeded and thinly sliced
3 tbsp Durant Estate honey
2 tsp Aleppo chili flake
1 tbsp Rosemary, fresh and chopped
2 tsp Flakey sea salt