No knead dough makes this focaccia simple to make. No Knead Delicata Sage Focaccia is light and crisp and pairs great with a bowl of warming soups.
I once again The dough I used is Jim Lahey’s recipe (click for step-by-step instructions) for amazing no knead pizza dough. King Arthur Flour has a step-by-step photo’s and instruction for this easy to prepare dough. This is the same recipe I used to create the Delicata Squash Sage Burrata Pizza I posed a while back on my blog. The dough makes a crisp and light focaccia. No knead Delicata Sage Focaccia would be a fun addition to your Thanksgiving feast.
Slice about 1/4-inch thick and place on a baking sheet that has been drizzled with olive oil. Toss the squash to coat in oil. Lightly salt and pepper. Place in a 350 F oven and back for about 8-10 minutes or until beginning to brown.
Drizzle a 6-inch cake pan with 2 tablespoons of olive oil. Add the prepared dough then drizzle with a bit more olive oil.
Top with slices of roasted Delicata squash, pumpkins seeds, and chopped sage. Cover with aluminum foil and crimp the edges to make a tight seal. Place in a preheated 424F degree oven and bake for 15 minutes. Remove foil and bake for an additional 10 minutes or until golden brown. Remove from oven and carefully lift focaccia out of baking pan and place on a cooling rack for about 10 minutes. Great served warm.
I drizzled my focaccia with a bit of honey then served with this wonderful honey comb from my wonderful neighbors.
No Knead Delicata Sage Focaccia
No-knead Pizza dough: (from King Arthur Flour and Jim Lahey) This will make enough dough for 2 round focaccia
- 250g All- purpose flour (approximately 2 cups + 1 tablespoon)
- 1/8 teaspoon active dry yeast
- 2g granulated sugar (1/2 teaspoon)
- 8g salt (1 1/4 teaspoons)
- 185g lukewarm water (3/4 cup + 1 tablespoon)
To make focaccia:
- 3 tablespoons olive oil
- 1/4 Delicata squash, 1/4-inch slices
- 1 tablespoon raw pumpkins seeds
- 1 tablespoon fresh sage, chopped
To make the dough:
- Mix the dry ingredients, then add the water. Stir until just combined. The dough will look a bit dry and lumpy at first, but don’t worry.
- Cover and allow the dough to rise at room temperature for 24 hours.
- Use a bowl scraper to transfer the dough onto a well-floured surface. Make sure you use enough flour to keep things from sticking. Cut the dough in half.
- Form dough into 2 balls of dough. Place each into a bowl and cover. Allow to rise 45-minutes.
- While dough is resting. Drizzle a baking sheet with olive oil and toss slices of Delicata with the olive oil. Place in a 350F degree preheated oven and bake until beginning to brown around the edges 8-10 minutes. Remove from oven. Set aside until ready to use.
- Add 2 tablespoons of olive oil into a 6-inch round cake pan with 3-inch sides with. Once the dough has risen for 45 minutes, Carefully lift dough and place into pan. Drizzle with a bit more olive oil and make dimples into the dough with your fingers.
- Arrange roasted squash, pumpkin seeds and sage on top of the dough.
- Cover tightly with aluminum foil. Place in a preheat 425F oven and bake for 15 minutes. Remove foil and bake an additional 10 minutes or until golden brown. Remove from oven and allow to cook a few minutes then carefully lift from pan and allow to cool.
The recipe for the dough will make enough for 2 6-inch focaccia.
Serving Size 4-6
Amount Per Serving
% Daily Value
Total Fat 4 g
Unsaturated Fat 0.06 g
Sodium 40 mg
Total Carbohydrates 16.3 g
Dietary Fiber 0.07 g
Sugars 0.02 g
Protein 2.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Check out another no-knead focaccia recipe: