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This thin crust focaccia pizza covered with thinly sliced roasted butternut squash is good warm, cold or however.

Butternut Squash Focaccia Pizza

serving time6


  • 1 heaping cup all-purpose flour, plus more for sprinkling

  • 1 tablespoon salt

  • 1/2 packet rapid rise yeast

  • 3/4 cup warm water

  • 1 small butternut squash, top part peeled

  • 10 sage leaves

  • 1 scallion, sliced

  • 1 tablespoon olive oil

  • Flaky sea salt


  1. In a mixing bowl, combine the flour, salt and yeast. Add the water and combine until smooth.

  2. Sprinkle your countertop with a little extra flour, and kneed the dough until it is springy and dry enough to the touch that nothing sticks to a finger when poked.

  3. Transfer dough to a clean mixing bowl and add oil. Cover tightly with plastic wrap and allow to rise for 90 minutes.

  4. Thinly slice the butternut squash with a knife or a mandolin. Set aside.

  5. Preheat oven to 425 degrees. 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.

  6. In the same mixing bowl, add the sage, butternut squash and scallions. Mix well to coat each piece with oil; add more oil if needed.

  7. Lay out the squash in rows on top of the dough. Top with the sage and scallions. Sprinkle with a hefty pinch of flaky salt.

  8. Bake for 40 minutes. Remove and allow to cool; serve at room temperature.

Butternut Squash Focaccia Pizza




Daily food & travel inspiration in your inbox

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- Today, we are gonna make a delicious butternut squash and olive oil focaccia bread. It's nice and thin. It's good cold, it's good warm. It's good sitting on a counter. It's good fresh out of the oven. The first thing we're gonna do obviously is make the dough. So, flour. Rapid rise or instant yeast, big fan. Salt. Okay, we're gonna mix that up. Now we come in with some warm water. Take a little bit of dough, sorry, take a little bit of flour. Okay, nice. So, some flour on your hands, fold, push. We put it in a bowl with olive oil. There's many types of focaccia bread but my favorite focaccia breads are in Tuscany and they're loaded with olive oil. Both after and during the cooking process. So get it oiled up on the outside. Beautiful, like this and cover it. So let this rest for awhile, about an hour and a half. Do some other things. Before we go into other things, we should really get our Mise en place for our focaccia bread ready. Okay, nice pieces. These will absorb olive oil. They'll get crispy and sort of melt and give you a wonderful flavor. We're gonna put some sage, you don't have to do anything to that right now. And then of course, we have this guy: the butternut squash. You're only gonna use about a third of it. Really simple. Just come straight down, like this. Or if you want to do it like the Japanese boys, it freaks me out a little bit but they kind of go. Let's see if I can do it like the Japanese do. We're getting there. Not so bad. Any little trimmings? Get a good grip here and try and make them thin. We have enough slices, that's the most important. Okay, and we have our butternut squash. Here's what we do, we take our pan and we come with olive oil like this, okay? Then, the dough, and now just gently. Try your best to get it into the corners. Oil that up, sage, really nice. And I just like to take either whole or half leaves and sprinkle them about. Take some onion. Some salt. Fat salt is good. If it's skinny salt, it's okay. And now finally, more olive oil. It takes anywhere between 20 and 45 minutes depending on how strong your oven is. Let's put it in, all right. Focaccia time. Check it out. First of all, look at the bottom. I would just go in six or eight pieces. Square pieces here. Okay. Nice and thin. Pretty airy crumb. Wonderful aroma. Hasta luego amigos. Mm, it's good. You want to try it? That's it.