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Butternut Squash Seed Oil Herbed Focaccia

Ingredients

1 T yeast

1 T sugar

1 ½-2 C water at 105-115F

3 T Olive Destination Butternut Squash Seed Oil

2 tsp OD sea salt

1 T chopped fresh sage

1 T chopped fresh rosemary

4 garlic cloves, minced

Cornmeal for coating bread pan

 

Toppings

4 T OD butternut squash seed oil

1 tsp chopped fresh sage

1 tsp chopped fresh rosemary

 

Method

Hydrate yeast in ¼ cup warm water with ½ tsp sugar for 10 mins or until bubbly. Mix all remaining dry ingredients and herbs. Slowly add yeast to water and oil, mixing until combined. In large bowl add wet ingredients to dry using a fork or mixer paddle attachment. Mix for 2 mins, adding additional flour or water until dough cleans bowl. Now mix for another 5 mins, switching to the dough hook attachment until dough is smooth and elastic.

 Remove dough. Lightly grease bowl with some oil and place dough back in bowl. Cover with a clean dish towel. Place in warm area let rise until doubled in size, about 1 ½ hours. Punch dough down and let rise for about 1 hour. Divide dough into 2 balls using sharp knife. Let rise until doubled in size 30 mins. Preheat oven to 400 F. Brush oil on dough and scatter remaining herbs on top.

 Bake for 30-40 mins until golden in color. Let cool on wire rack. Enjoy!

 

*OD= Olive Destination

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