Comments on: Squash and Potato Focaccia with Bay and Pecorino

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 13 Jul 2020 17:44:02 +0000

I’ve not tried it before. Let me know if you do.

By: Ru

Ru — Thu, 16 Apr 2020 16:38:10 +0000

Would GF flour work ?

By: Ru

Ru — Thu, 16 Apr 2020 16:37:39 +0000

Would subbing GF flour be ok? Grazi

By: Ashley Rodriguez

Ashley Rodriguez — Thu, 31 Oct 2019 18:43:05 +0000

Right when it comes out of the oven.

By: Lynn

Lynn — Sat, 12 Oct 2019 20:34:58 +0000

When do you put the pecorino cheese?

By: imgrum

imgrum — Mon, 07 Oct 2019 06:08:13 +0000

This looks so good~ Thank you for the recipe! It’s good to try a new recipe today.

By: Sis

Sis — Wed, 02 Oct 2019 19:43:12 +0000

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.

By: Carolyn

Carolyn — Wed, 02 Oct 2019 16:32:24 +0000

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

By: Ashley Rodriguez

Ashley Rodriguez — Wed, 02 Oct 2019 16:23:49 +0000

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.

By: carolyn

carolyn — Tue, 01 Oct 2019 18:01:35 +0000

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!