Fall Focaccia Three Ways







A recipe allowed in a / / diet.

This fall, we give you not one, not two, but three delicious ideas to start a fabulous meal. We have 3 focaccia recipes that use specific autumn ingredients. One mixes cherry tomatoes with rosemary in a delicious way, one makes butternut squash shine, and the last one is a sweet focaccia with grapes as the main ingredient. Try them all and let us know which is your favorite!

Nutritional Chart

Calories: 412 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 11 g
  • 11 g
  • 71 g

Ingredients Needed for Fall Focaccia Three Ways

½ cup water
1 teaspoon dry yeast
1 cup flour
1 cup whole wheat flour
2 tablespoons of olive oil
½ teaspoon salt
¼ butternut squash
½ teaspoon paprika powder
10 grapes
6 cherry tomatoes
2 rosemary sprigs

How to Make Fall Focaccia Three Ways

  1. Mix the dry yeast with water and let it stand for 5 minutes.
  2. Add the flour and whole wheat flour in the food processor. Add 1 tablespoon of olive oil, a pinch of salt, and start mixing at medium speed.
  3. Slowly pour the water and yeast mixture while the mixer is running.
  4. Grease a large bowl with oil and move the dough in it. Let it rise for 60 minutes.
  5. Thinly slice the squash and add it in a large bowl.
  6. Season it with paprika, salt, thyme, and remaining olive oil. Mix.
  7. Dust your working space with flour. Divide the dough into 3. Spread the dough and roll it until you obtain a round shape, around 0.4 inches (1 cm) thick.
  8. Line a baking tray with parchment paper and lay the focaccias on it. You can spread some olive oil with a brush over them. Top one of them with cherry tomatoes and rosemary, the other one with grapes, and the last one with squash and thyme.
  9. Slide the tray into the oven for the next 20 minutes at 410 degrees F/210 degrees C.

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