Ingredients
For the Dough
- 5½ cups all-purpose flour
- 1½ tbsp kosher salt
- 2¼ tsp active dry yeast (one ¼ oz/8 g packet)
- 2 tbsp food-grade activated charcoal powder
- 2¾ cups warm water (warmed to 105°F)
- ½ cup extra-virgin olive oil
For the Roasted Pumpkin
- 2 cups peeled pumpkin or butternut squash, cut into ½-inch cubes
- 1 tbsp extra-virgin olive oil
- Kosher salt and cracked black pepper, to taste
For the Focaccia Assembly
- Small handful of fresh sage leaves
- 2 tbsp pumpkin seeds
- 1 tbsp flaky salt
For the Whipped Feta
- 1 cup feta cheese
- ¼ cup Greek yogurt
- 1 tbsp extra-virgin olive oil
For the Smoked Chilli Honey
- ¼ cup runny honey
- 2–3 tsp your fav hot sauce
- 1 tsp apple cider vinegar
- ¼ tsp smoked paprika
- Pinch flaky salt
Directions
- To make the dough, place the flour, kosher salt, yeast and activated charcoal in a large mixing bowl and whisk to combine. Pour in the warm water and, using a wooden spoon or silicone spatula, mix until a sticky,rough dough forms. Oil your hands (with olive oil) and knead the dough in the bowl for 3–4 minutes. Pour ¼cup of the olive oil into a large clean bowl and use your hands to coat the inside. Transfer the dough to this bowl, cover with plastic wrap and let it sit at room temperature for 15 minutes. After 15 minutes, stretch and fold the dough by gently lifting one side and folding it over itself. Turn the bowl a quarter turn and repeat three more times. Cover and refrigerate for 15 minutes. Repeat the stretch-and-fold every 15 minutes three more times (four rounds total over one hour). Cover again and refrigerate overnight.
- The next morning, add 2 tbsp of olive oil to a 9 × 13-inch baking pan and brush it over the bottom and sides. Transfer the dough into the pan, cover with plastic wrap and let it rise in a warm spot for 1 to 1½ hours, or until the dough has relaxed and spread to most of the pan.
- While the dough is having its second rise, roast the pumpkin. Heat the oven to 400°F and line a baking sheet with parchment paper. Toss the pumpkin cubes with olive oil, salt and pepper and arrange them on the prepared baking sheet. Roast for 20–25 minutes, or until caramelized and just tender. Let cool completely.
- For the whipped feta, blend the feta, yogurt and olive oil in a food processor until smooth. Transfer to a bowl, cover and refrigerate until needed.
- For the smoked chilli honey, stir the honey, hot sauce, vinegar and smoked paprika together until smooth. Add a pinch of flaky salt and adjust heat or acidity to your taste. Cover and set aside.
- After removing the pumpkin from the oven, increase the temperature to 450°F. Time for the fun part! Use your fingertips to press deep dimples all over the dough. Drizzle the remaining 2 tbsp of olive oil overtop, letting it pool in the dimples. Gently press the roasted pumpkin cubes into the dough so they sit in and around the dimples. Tuck in sage leaves, scatter the pumpkin seeds and finish with flaky salt. Bake for 25–30 minutes, until puffed, crisp at the edges and lightly golden around the pumpkin. The bread’s ready when an instant-read thermometer inserted in the centre reads 195°F to 205°F.
- Let cool for 5–10 minutes in the pan. While still warm, spoon or swoosh the whipped feta over the surface and drizzle generously with smoked chilli honey. Serve warm and enjoy!
Storage: This focaccia is best eaten the day it’s made. Leftovers can be stored in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. Reheat in a low oven and add whipped feta and smoked chilli honey after warming, not before.