for 1 bread

Dough

500 g	wholemeal flour
500 g	white flour
3 tsp	salt
1 parcel	dry yeast
8 dl	water

Focaccia

2 tbsp	olive oil
400 g	squash (e.g. Hokkaido incl. skin) cut into approx. ½ cm slices
1 bunch	sage, leaves torn off
	olive oil, for brushing
½ tsp	sea salt

How it's done

Dough

Mix the flour, salt and yeast in the food processor bowl. Pour in the water, knead into a smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.

Focaccia

Place the dough on a baking tray lined with baking paper. Stretch out the dough with oiled fingers. Drizzle with oil, cover the dough and leave to rise for a further 30 mins. Make indentations with oiled fingers, top with the squash and sage, press down gently. Brush the squash with oil, sprinkle with fleur de sel.

To bake

Approx. 30 mins. on the bottom shelf of an oven preheated to 240 °C. Remove from the oven, allow to cool slightly on a cooling rack.

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