1 heap cup of AP flour (7oz/200g)
1 TBSP salt (1/4oz/6g)
3/4C warm water (150g)
1/2 packet of rapid rise yeast
1 small butternut squash, top part peeled, and sliced into about 30 thin circles.
10 sage leaves
1 scallion, sliced up white to green.
1TBSP olive oil
medium mixing bowl
12x9 baking sheet (quarter sheet tray)
1: Combine the flour, salt and yeast in the mixing bowl, mix well. Add in the water and combine until smooth.
2: Sprinkle your countertop with a little extra flour, and kneed the dough until springy and dry enough to the touch that nothing sticks to a finger when poked. Clean out the mixing bowl
3: Add the olive oil to the mixing bowl, and the dough ball to the mixing bowl. Cover tightly with plastic wrap and allow 90 minutes to rise.
4: Thinly slice the butternut squash as best you can with a knife or use a mandolin. Set aside.
5: Preheat your oven to 425º. Invert the dough ball into the baking sheet, it should be very oily. With your fingers, push and stretch the dough into all four corners of the sheet tray. You may have to stretch it beyond the parameters of the tray to make it work, do what you have to do.
6: In the mixing bowl, still oily add the sage, butternut squash and the scallion. Mix them well to coat each piece with oil, add more if needed.
7: Lay out the squash on top the focaccia dough in rows evenly. top with the sage and the scallions. sprinkle with a hefty pinch of flakey salt like Maldon.
8: Bake for 40 minutes. Remove and allow to cool, serve room temp.
Check out the video at Tastemade