Butternut Squash Focaccia Bread is a twist on my original Sweet Potato Focaccia Bread. This is a healthy bread that can be used for sandwiches or as a side.

close up of Butternut Squash Focaccia Bread stacked

I wanted to make some focaccia bread to serve with dinner and I had a butternut squash sitting here on the counter for a couple of weeks now. That lead to this inspiration. I used my Sweet Potato Focaccia recipe but substituted the sweet potatoes with butternut squash. and adjusted the flour. Voila! A perfect fall bread.

Enjoy! XOXO San

How do you make Butternut Squash Focaccia Bread?

  • Mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water with an electric mixer or food processor until combined.

  • Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes.

  • Add remaining dough ingredients and mix on low speed with paddle attachment until dough comes together. Switch to the dough hook and increase speed to medium until dough is smooth and elastic, about 5 minutes.

  • If using a food processor, process until dough is smooth and elastic, about 40 seconds.

  • Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.

  • With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch rounds on a large (at least 18″ long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.

  • Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough.

  • For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.

  • Bake until focaccia bottom is golden brown and crisp, 23-25 minutes. Transfer to wire rack to cool slightly.

  • Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. Can be stored on counter for several hours and reheated just before serving.

My favorite kitchen tools used to make Butternut Squash Focaccia Bread:

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MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.

MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

KITCHENAID MIXER: I love my KitchenAid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.

Looking for some other focaccia bread recipes that will rock your socks? Check out my Sweet Potato Focaccia Bread, Pumpkin Focaccia Bread, or for my GF friends check out this Gluten-Free Sweet Potato Focaccia Bread.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Butternut Squash Focaccia Bread

Prep: 2 hours 20 minutes
Cook: 20 minutes
Total: 2 hours 40 minutes
Servings: 36
Calories: 68 kcal
Butternut Squash Focaccia Bread is a twist on my original Sweet Potato Focaccia Bread. This is a healthy bread that can be used for sandwiches or as a side.

Ingredients
 

Dough

  • 1 1/2 teaspoons instant yeast
  • 4 cups unbleached all-purpose flour
  • 1 cup water warm, 105 to 115 degrees
  • 1 1/3 cup cooked butternut squash mashed
  • 2 tablespoons olive oil plus more to grease pan
  • 1 1/4 teaspoons salt

Topping

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh rosemary
  • 3/4 teaspoon sea salt coarse

Instructions
 

  • Mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water with an electric mixer or food processor until combined. 
  • Cover tightly with plastic wrap and set aside until bubbly, about 20 minutes. 
  • Add remaining dough ingredients and mix on low speed with paddle attachment until dough comes together. Switch to the dough hook and increase speed to medium until dough is smooth and elastic, about 5 minutes.
  • If using a food processor, process until dough is smooth and elastic, about 40 seconds.
  • Transfer dough to lightly oiled bowl, turn to coat with oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  • With wet hands (to prevent sticking), press dough flat into generously oiled 15 1/2-by-10 1/2-inch jelly roll pan or halve and flatten each piece of dough into 8-inch rounds on a large (at least 18″ long), generously oiled baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy and doubled in volume, 45 minutes to 1 hour.
  • Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough. 
  • For the topping: Drizzle dough with oil and sprinkle evenly with rosemary and coarse salt, landing some in pools of oil.
  • Bake until focaccia bottom is golden brown and crisp, 23-25 minutes. Transfer to wire rack to cool slightly.
  • Cut rectangular focaccia into squares or round focaccia into wedges; serve warm. Can be stored on counter for several hours and reheated just before serving.
Calories: 68kcalCarbohydrates: 11gProtein: 1gFat: 1gSodium: 130mgPotassium: 37mgVitamin A: 555IUVitamin C: 1.1mgCalcium: 5mgIron: 0.7mg
Tried this recipe?Let us know what you think!

My review: I loved this and very pleased with how it turned out. There wasn’t much of a taste difference compared to the Sweet Potato Focaccia Bread but there was a slight color change and I did have to use more flour. Will make again.

Kids’ review: A hit!

Husband follow-up: He loved this just as much as the Sweet Potato Focaccia bread.

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