Intro

* This post was created in partnership with California Olive Ranch. We’ve been working together this year  to bring you some special recipes that highlight this beautiful olive oil. I’ve been using their olive oil for years now because they produce a high quality oil for an everyday price. They work with farmers in California and around the world to source their olive oil in order to create perfect blends.

As always the words, images and opinions are my own. A very hearty thank you to all of you who support the brands that believe in the work I do here.

As much as I love the abundance of produce in the summer it’s fall that I’d consider to be the season of cooking. There’s a chill in the air that settles me inside. I’m home, warm and content. As the rain patters against the window and the gray settles in I take it upon myself, a duty and an honor, to fill the air with scents of spice, roasts and freshly wakened yeast. Simple joys when slowly added together build a lifetime of loving memories.

Now that we’re settling back into a rhythm and routine of the fall and the sun softens its heat, the oven is back on, dinner is once again served round the table and I’m happy.

This focaccia recipe is from my latest book, Let’s Stay In. I loved it when I wrote it (which is why it’s in the book) but since publication this recipe has been fully lived in. The dough comes together quickly and while it can handle a slow rise it’s not required. I can throw the dough together between inbox sessions then about 30 minutes before we plan to eat I ravage the fridge and figure out what to throw on top. Served with a simple salad it makes a stunning meal that doesn’t feel as thrown together as it really is. 

 

As luck would have it on this particular day I had a delicata squash and a potato sitting next to one another in the vegetable bowl. While I’m the only one in the family who heralds squash season with fanfare this simple pizza of sorts got rave reviews from each seat at the table.

Bay leaves add a fragrant floral note but rosemary would also do nicely here, as would sage or thyme. I thought Parmesan would finish the focaccia but it turns out pecorino is what I had on hand. All of that to say, this is endlessly adaptable. 

Squash and Potato Focaccia with Bay and Pecorino

Ingredients

3 cups / 1 lb/ 455 g flour

1 tablespoon rapid -rise yeast

2 teaspoons sea salt

2 tablespoons sugar

1 1/4 cup / 10 ounces/ 300 ml warm water

1/4 cup / 1 3/4 ounce / 60 ml California Olive Ranch Destination Series Mild & Buttery olive oil

1/2 delicata squash, deseeded

1/2 large yukon gold potato

5 fresh bay leaves

1/4 teaspoon chili flake

1/2 cup freshly grated pecorino

Instructions

In the bowl of a stand mixer fitted with a dough hook (or in a large bowl using your hands as the dough hook) add the flour, yeast, sea salt, and sugar. Mix just a few seconds to combine. Stir in the warm water and olive oil then knead until a smooth, sticky dough forms. Let this rise until doubled, about an hour, or plop into a greased and lidded container in the fridge overnight.

Preheat your oven to 400°F.

After the first rise add 2 tablespoons olive oil to a parchment lined sheet pan. Add the dough to the pan and coat the dough in the oil. Start to press the dough to cover the pan. It will resist at first but stretch it as far as it wants to go then let it rest a few minutes then stretch again. Continue until the dough reaches all four corners of the pan.

Using a mandolin (or a very sharp knife) slice the delicata squash very thin, about 1/8-inch. Cut the potato in half lengthwise and slice using the same thickness. They need to be sliced super thin in order to cook through in the oven.

Layer the squash and potato on the focaccia dough until covered then slip in the bay leaves. Sprinkled with chili flake, olive oil and flake salt. Let rise for 30 minutes.

Bake for 25 minutes or until the focaccia is golden brown around the edges and the squash a potato is cooked through.

Finish with the pecorino.

 

7 Responses to “Squash and Potato Focaccia with Bay and Pecorino”

  1. carolyn

    Intrigued, but I have questions!
    1. what kind of yeast — active dry? fast-acting?
    2. what size pan?
    3. is the end of the recipe missing? How long (roughly) does this bake for? Storage tips?
    Thanks!

    Reply
    • Ashley Rodriguez

      Yes! The last part of the recipe was cut off. So sorry about that.
      Bake for about 25 minutes.
      It’s a standard sheet pan size. I believe the dimensions are 21×15.
      I use rapid rise yeast.
      For storage refrigerate (although this deteriorates the bread so it’s best to eat fresh) then reheat in the oven.

      Reply
      • Carolyn

        You’re a gem for answering so quickly! I’ll definitely be making this soon. Thanks so much

        Reply
  2. Sis

    Me too, on the autumn cooking! If only it would cool down past 85 or 90 during the day down here in Louisiana. At least mornings are starting to feel cool and speak of chilliness to come!

    I’ll be making this. I adore winter squashes (and summer ones too) and I can certainly get on board with focaccia. I have both your cook books and love love love your basic white bread from Let’s Stay In. It’s my go-to for sandwich loaves.

    Reply

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