{"id":2156364,"date":"2025-06-20T16:15:05","date_gmt":"2025-08-25T20:20:19","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2156364"},"modified":"2025-08-25T15:20:19","modified_gmt":"2025-08-25T20:20:19","slug":"squash-focaccia","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/squash-focaccia\/","title":{"rendered":"Squash Focaccia"},"content":{"rendered":"<p>Topped with thin slices of roasted squash, fresh sage leaves and a sprinkle of flaky salt, this squash and sage focaccia is as beautiful as it is delicious and is guaranteed to make your kitchen smell amazing. It starts with an <a href=\"https:\/\/www.tasteofhome.com\/collection\/easy-yeast-bread-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/easy-yeast-bread-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">easy, no-knead yeast dough<\/a> made from simple pantry ingredients. After a quick rise, the fun begins: stretching and poking the dough to create those signature focaccia dimples.<\/p>\n<p>With a crisp, golden exterior and seasonal toppings, this delicata squash focaccia is the perfect <a href=\"https:\/\/www.tasteofhome.com\/collection\/yeast-bread-recipes-fall\/\" data-name=\"www.tasteofhome.com\/collection\/yeast-bread-recipes-fall\/\" data-module=\"content engagement\" data-position=\"embedded links\">fall bread<\/a> for holiday tables or anytime you want to bring cozy fall flavors to your baking.<\/p>\n<h2>Squash Focaccia Ingredients<\/h2>\n<ul>\n<li><strong>Squash:<\/strong> Roasted <a href=\"https:\/\/www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-name=\"www.tasteofhome.com\/article\/winter-squash-101-acorn-beyond\/\" data-module=\"content engagement\" data-position=\"embedded links\">winter squash<\/a> adds subtle sweetness and gorgeous visual appeal. We recommend delicata or acorn squash, but if you can\u2019t find either, butternut squash is a great substitute.<\/li>\n<li><strong>Olive oil:<\/strong> We use olive oil in several steps: to roast the squash, to add moisture and richness to the dough, to grease the pan and to coat the top of the focaccia for a crisp finish. Choose a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">good-quality olive oil<\/a> for the best flavor.<\/li>\n<li><strong>Active dry yeast:<\/strong> If you\u2019re new to working with yeast, review the basics in our <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">guide to baking with yeast<\/a>. Always check the expiration date on your yeast before using\u2014old or expired yeast won\u2019t allow the dough to rise.<\/li>\n<li><strong>Warm water:<\/strong> Yeast needs warm water\u2014110\u00b0 to 115\u00b0F\u2014to activate correctly. Use a cooking thermometer to ensure your water isn\u2019t too cold or hot to keep the yeast happy.<\/li>\n<li><strong>Honey:<\/strong> A touch of honey adds a hint of sweetness and helps feed the yeast for a nice rise. No honey? No problem! Substitute maple syrup or granulated sugar for the honey.<\/li>\n<li><strong>All-purpose flour:<\/strong> No need for specialty flours here. Regular, all-purpose flour is all you need to create a soft, tender crumb sturdy enough to support the toppings.<\/li>\n<li><strong>Sage:<\/strong> Fresh sage leaves bring an earthy, aromatic flavor and turn crispy in the oven. If you have only dried sage, mix a small amount (about 1\/2 teaspoon) into the dough or whisk it into the final drizzle of olive oil.<\/li>\n<li><strong>Flaky sea salt:<\/strong> Finishing the focaccia with flaky sea salt (like Maldon) is optional, but highly recommended. Just a sprinkle adds crunch and briny flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Roast the squash<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178123\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_1b.jpg?fit=700%2C1024\" alt=\"Overhead shot of sliced squash tossed with seasoning in a dark bowl with metal tongs; additional slices are neatly arranged on a baking sheet; ready for roasting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<p>Preheat your oven to 425\u00b0F. Place the peeled, seeded and sliced squash in a large bowl. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat.<\/p>\n<p>Spread the squash in a single layer on a greased rimmed baking pan. Roast, uncovered, for 25 to 30 minutes or until just tender. Set aside to cool completely.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> To prep your squash, start by slicing off the ends. Use a knife or vegetable peeler to remove the skin, then cut the squash in half lengthwise. Scoop out the seeds with a spoon, and slice crosswise into thin half-moons. If it\u2019s hard to cut, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-peel-butternut-squash\/\" data-name=\"www.tasteofhome.com\/article\/how-to-peel-butternut-squash\/\" data-module=\"content engagement\" data-position=\"embedded links\">microwave the whole squash<\/a> for two to three minutes to soften.<\/p>\n<h3>Step 2: Proof the yeast<\/h3>\n<p>While the squash roasts, start the dough. In a large bowl, dissolve the yeast in 1\/2 cup warm water (it should be about 110\u00b0) with the honey. Let the mixture sit until it looks frothy and foamy, about five minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If the mixture doesn\u2019t turn foamy, your yeast isn\u2019t active and won\u2019t ferment the dough. Discard it, double-check the yeast\u2019s expiration date and use a cooking thermometer to ensure your water is the correct temperature.<\/p>\n<h3>Step 3: Mix the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178124\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_2b.jpg?fit=700%2C1024\" alt=\"Overhead shot of a person pouring flour from a bowl into a stand mixer with dough; a glass of water, a bowl of salt; and a dish of oil are arranged on the kitchen counter nearby.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<p>Add the flour, 1\/4 cup olive oil, kosher salt and remaining 3\/4 cup warm water to the yeast mixture. Mix with a wooden spoon until the dough is smooth, sticky and wet.<\/p>\n<h3>Step 4: Let the dough rise<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178125\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_3b.jpg?fit=700%2C1024\" alt=\"Overhead shot of a glass bowl filled with thick, creamy batter; with a silicone spatula resting inside; streaks of batter cling to the sides of the bowl; set on a light-colored surface. \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<p>Use a spatula to scrape down the sides of the bowl to gather the dough into a rough ball.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178126\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_4b.jpg?fit=700%2C1024\" alt=\"Overhead shot of a person lifting a white cloth to reveal rising dough in a glass mixing bowl on a light-colored surface.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<p>Cover the bowl with storage wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until doubled in size, about 45 minutes.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> If your dough hasn\u2019t doubled in size after an hour, try moving it to a warmer spot, near a sunny window or inside a cold (turned off) oven with the light on. For more tips, check out our <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-bread-when-its-cold-outside-and-inside\/\" data-module=\"content engagement\" data-position=\"embedded links\">guide to proofing bread<\/a>.<\/p>\n<h3>Step 5: Shape the focaccia<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178128\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_5b.jpg?fit=700%2C1024\" alt=\"High-angle shot of a person using a spatula to spread thick; creamy batter from a bowl into a greased green rectangular baking dish.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<p>Brush a 13&#215;9-inch baking dish or a 12-inch cast-iron skillet with 1 tablespoon olive oil. Gently scrape the dough into the prepared pan. With lightly oiled hands, gently press and stretch the dough toward the edges of the pan. If it springs back, let it rest for about 10 minutes, then try again.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178129\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_6b.jpg?fit=700%2C1024\" alt=\"High-angle shot of a hand pouring olive oil from a small glass measuring cup over focaccia dough spread in a green rectangular baking dish.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<p>Once the dough is spread out, use your fingertips to make indentations over the surface. Drizzle the top with the remaining 2 tablespoons of olive oil.<\/p>\n<p><em>Editor\u2019s Tip:<\/em> When adding the dimples, press firmly enough to feel the bottom of the pan but not so hard that you tear through the dough.<\/p>\n<h3>Step 6: Proof again<\/h3>\n<p>Let the dough rise in a warm spot for a second time, until it\u2019s doubled in size, 30 to 40 minutes.<\/p>\n<h3>Step 7: Add toppings<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178130\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_7b.jpg?fit=700%2C1024\" alt=\"Close-up shot of a hand placing a fresh sage leaf onto unbaked focaccia dough topped with roasted squash slices in a green baking dish.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<p>Arrange the roasted squash slices and sage leaves evenly over the top. Lightly press them into the dough so they stay in place. If desired, sprinkle with flaky sea salt.<\/p>\n<h3>Step 8: Bake<\/h3>\n<p>Bake for another 25 to 30 minutes or until the focaccia is golden brown and crisp around the edges. Let it cool slightly, then cut it into squares and serve warm.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178132\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_9b.jpg?fit=700%2C1024\" alt=\"Close-up shot of Squash and Sage Focaccia in a green rectangular baking dish; cut into squares with a few pieces lifted to reveal the soft; airy texture inside.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Switch up the herbs:<\/strong> Swap in fresh rosemary or thyme for the sage for a different aromatic flavor. If you have only\u00a0dried herbs, stir a pinch into the dough or whisk them into the olive oil drizzle before baking to keep them from burning.<\/li>\n<li><strong>Layer on sweet toppings:<\/strong> Roasted squash offers a subtle natural sweetness, but you can boost it with extras like jammy\u00a0<a href=\"https:\/\/www.tasteofhome.com\/recipes\/caramelized-onions-2\/\" data-name=\"www.tasteofhome.com\/recipes\/caramelized-onions-2\/\" data-module=\"content engagement\" data-position=\"embedded links\">caramelized onions<\/a>, fresh or dried cranberries, or thinly sliced apples or pears\u00a0for more depth. After baking, drizzle the warm focaccia with regular or hot honey before serving for a sweet finish.<\/li>\n<li><strong>Make it cheesy:<\/strong> Cheese adds a rich, melty element and savory contrast to the squash. Sprinkle grated Parmesan or shredded mozzarella during the last 10 minutes of baking for a golden, bubbly top, or try a creamy option like sliced Brie or crumbled <a href=\"https:\/\/www.tasteofhome.com\/collection\/goat-cheese-recipes-for-people-who-really-love-it\/\" data-name=\"www.tasteofhome.com\/collection\/goat-cheese-recipes-for-people-who-really-love-it\/\" data-module=\"content engagement\" data-position=\"embedded links\">goat cheese<\/a> layered on top before baking.<\/li>\n<li><strong>Add crunch:<\/strong> Scatter a handful of <a href=\"https:\/\/www.tasteofhome.com\/article\/pepitas\/\" data-name=\"www.tasteofhome.com\/article\/pepitas\/\" data-module=\"content engagement\" data-position=\"embedded links\">pepitas<\/a>, chopped walnuts or pecans over the dough before baking for added texture and toasty flavor.<\/li>\n<\/ul>\n<h2>How to Store Squash Focaccia<\/h2>\n<p>Let the squash and sage focaccia cool to room temperature, then wrap leftover slices loosely in storage wrap or transfer them to an airtight container. Store at room temperature for three to four days. Warm slices in a toaster oven or bake in a 350\u00b0 oven for 10 minutes to crisp up the edges and soften the center.<\/p>\n<h3>Can you freeze squash focaccia?<\/h3>\n<p>Yes, you can freeze leftover delicata squash focaccia to make it last longer. Wrap individual slices tightly in foil, then place them in a freezer-safe container or resealable bag. Freeze for up to three months. When ready to enjoy a piece, reheat from frozen in a 350\u00b0 oven until warmed through.<\/p>\n<h2>Squash Focaccia Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2178133\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_10b.jpg?fit=700%2C1024\" alt=\"Close-up shot of Squash and Sage Focaccia\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><figcaption class=\"wp-caption-text\"><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/figcaption><\/p>\n<h3>Can I make the focaccia dough ahead of time?<\/h3>\n<p>Yes, you can make the focaccia dough up to one day in advance. After the first rise, cover the bowl with storage wrap or a lid and place it in the refrigerator. Chilling yeast dough slows fermentation so your dough won\u2019t continue to rise too much in the fridge.<\/p>\n<p>When you\u2019re ready to bake, let the dough come to room temperature before transferring it to the baking dish. Then, continue with the second rise, add the toppings and bake as directed.<\/p>\n<h3>Do I need to peel the squash?<\/h3>\n<p>It depends! This recipe calls for peeling the squash before roasting, but delicata and acorn squash have thin, tender skins that are entirely edible once cooked. The skin adds fiber and nutrients, plus brings extra visual interest to the focaccia.<\/p>\n<p>The bottom line? Peel your squash if you prefer a smoother look and texture. If you\u2019re short on time or want to keep the added color and nutritional boost, feel free to leave it on.<\/p>\n<h3>Why isn\u2019t my focaccia dough rising?<\/h3>\n<p>If your focaccia dough isn\u2019t rising, it could be due to inactive or expired yeast or improperly <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-name=\"www.tasteofhome.com\/article\/how-to-proof-yeast\/\" data-module=\"content engagement\" data-position=\"embedded links\">proofed yeast<\/a>. Dissolving yeast in water that is too hot can kill the yeast, while water that\u2019s too cold won\u2019t activate it. Aim for a temperature around 110\u00b0, and make sure it starts to foam after 5 to 10 minutes\u2014that means the yeast is alive and active.<\/p>\n<p>If your yeast is fresh and the water temperature is correct, your kitchen\u2019s ambient temperature may be to blame. Yeast doughs need a warm, draft-free spot to rise. If your kitchen feels chilly, try moving the dough to a warmer location, like a sunny window or a turned-off oven with the light on. In colder seasons, the dough may need a little more time to double in size.<\/p>\n<h3>How do I know when the focaccia is done baking?<\/h3>\n<p>Your focaccia is ready when the top is golden brown, the edges are crispy and it looks slightly puffed. The center should spring back lightly when pressed, and the bread should pull away easily from the sides and bottom of the pan. If you\u2019re unsure, lift a corner with a spatula to check the underside is browned, or insert a toothpick into the center\u2014it should come out clean, not sticky or wet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This squash focaccia is a seasonal twist on the classic Italian bread. Layered with fall flavors, the easy-to-make bread is ideal for holiday spreads or cozy weeknight meals.<\/p>\n","protected":false},"author":8114,"featured_media":2178150,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,305271,304993,305487,305334,304515,305651,304988,304368,303887,305353,305024,304558,324623,304150,303883],"categories-v2":[310461,309438,310897,310890,308988,309216,308940,310796,309337,308880,310920,308935,308745,308478,309362,308965,308910,309177,309434,308476],"coauthors":[344069],"recommended_recipes":[],"acf":{"long_pin_file":{"ID":2178131,"id":2178131,"title":"Squash And Sage Focaccia  Tohfall26 280245 Md P2 08 14 8b Long Pin","filename":"Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_8b_Long-Pin.jpg","filesize":467306,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_8b_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/recipes\/squash-focaccia\/squash-and-sage-focaccia-_tohfall26_280245_md_p2_08_14_8b_long-pin\/","alt":"Squash And Sage Focaccia  Tohfall26 280245 Md P2 08 14 8b Long Pin","author":"8122","description":"","caption":"","name":"squash-and-sage-focaccia-_tohfall26_280245_md_p2_08_14_8b_long-pin","status":"inherit","uploaded_to":2156364,"date":"2025-08-25 14:39:34","modified":"2025-08-25 14:39:35","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/www.tasteofhome.com\/wp-includes\/images\/media\/default.png","width":1000,"height":1500,"sizes":{"thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_8b_Long-Pin.jpg?resize=150,150","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_8b_Long-Pin.jpg?fit=300,300","medium-width":300,"medium-height":300,"medium_large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_8b_Long-Pin.jpg?fit=768,0","medium_large-width":768,"medium_large-height":0,"large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_8b_Long-Pin.jpg?fit=700,1024","large-width":700,"large-height":1024}},"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Squash-and-Sage-Focaccia-_EXPS_TOHFALL26_280245_MD_P2_08_14_8b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/squash-focaccia\/","name":"Squash Focaccia","datePublished":"2025-06-20","dateModified":"2025-08-25","prepTime":"PT35M","cookTime":"PT25M","totalTime":"PT60M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_EXPS_TOHFALL26_280245_MD_P2_08_14_8b.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This squash focaccia is a seasonal twist on the classic Italian bread. Layered with fall flavors, the easy-to-make bread is ideal for holiday spreads or cozy weeknight meals.","recipeIngredient":["1 small delicata squash or 1\/2 acorn squash,  peeled, seeded and sliced","2 tablespoons olive oil","1\/2 teaspoon each salt and coarsely ground pepper","DOUGH:","1 package (1\/4 ounce) active dry yeast","1-1\/4 cups warm water (110&deg; to 115&deg;)","1 tablespoon honey","3 cups all-purpose flour","1\/4 cup plus 3 tablespoons olive oil, divided","3\/4 teaspoon kosher salt","1\/4 cup fresh sage","1 teaspoon flaky sea salt, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Roast the squash","text":"Preheat your oven to 425\u00b0F. Place the peeled, seeded and sliced squash in a large bowl. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to coat. Spread the squash in a single layer on a greased rimmed baking pan. Roast, uncovered, for 25 to 30 minutes or until just tender. Set aside to cool completely. Editor\u2019s Tip: To prep your squash, start by slicing off the ends. Use a knife or vegetable peeler to remove the skin, then cut the squash in half lengthwise. Scoop out the seeds with a spoon, and slice crosswise into thin half-moons. If it\u2019s hard to cut, microwave the whole squash for two to three minutes to soften.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Proof the yeast","text":"While the squash roasts, start the dough. In a large bowl, dissolve the yeast in 1\/2 cup warm water (it should be about 110\u00b0) with the honey. Let the mixture sit until it looks frothy and foamy, about five minutes. Editor\u2019s Tip: If the mixture doesn\u2019t turn foamy, your yeast isn\u2019t active and won\u2019t ferment the dough. Discard it, double-check the yeast\u2019s expiration date and use a cooking thermometer to ensure your water is the correct temperature."},{"@type":"HowToStep","name":"Mix the dough","text":"Add the flour, 1\/4 cup olive oil, kosher salt and remaining 3\/4 cup warm water to the yeast mixture. Mix with a wooden spoon until the dough is smooth, sticky and wet.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_2b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Let the dough rise","text":"Use a spatula to scrape down the sides of the bowl to gather the dough into a rough ball. Cover the bowl with storage wrap or a clean kitchen towel. Let it rise in a warm, draft-free spot until doubled in size, about 45 minutes. Editor\u2019s Tip: If your dough hasn\u2019t doubled in size after an hour, try moving it to a warmer spot, near a sunny window or inside a cold (turned off) oven with the light on. For more tips, check out our guide to proofing bread.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_3b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shape the focaccia","text":"Brush a 13x9-inch baking dish or a 12-inch cast-iron skillet with 1 tablespoon olive oil. Gently scrape the dough into the prepared pan. With lightly oiled hands, gently press and stretch the dough toward the edges of the pan. If it springs back, let it rest for about 10 minutes, then try again. Once the dough is spread out, use your fingertips to make indentations over the surface. Drizzle the top with the remaining 2 tablespoons of olive oil. Editor\u2019s Tip: When adding the dimples, press firmly enough to feel the bottom of the pan but not so hard that you tear through the dough.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_5b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Proof again","text":"Let the dough rise in a warm spot for a second time, until it\u2019s doubled in size, 30 to 40 minutes."},{"@type":"HowToStep","name":"Add toppings","text":"Arrange the roasted squash slices and sage leaves evenly over the top. Lightly press them into the dough so they stay in place. If desired, sprinkle with flaky sea salt.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_7b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake","text":"Bake for another 25 to 30 minutes or until the focaccia is golden brown and crisp around the edges. Let it cool slightly, then cut it into squares and serve warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/08\/Squash-and-Sage-Focaccia-_TOHFALL26_280245_MD_P2_08_14_9b.jpg?fit=700,1024"}],"recipeYield":"1 loaf (24 pieces)","author":[{"@type":"Person","name":"Sharon Lehman, RDN"}],"nutrition":{"@type":"NutritionInformation","calories":" 115 calories","fatContent":"5g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"111mg sodium","carbohydrateContent":"15g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"2g protein."},"recipeCuisine":"Europe, Italian"},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"280245","romance_copy_dek":"This squash focaccia is a seasonal twist on the classic Italian bread. 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