Focaccia is like an excuse to eat pizza with extra bread and a dipping bowl of balsamic-puddled olive oil while calling it a ‘side’. Normally you’ll find it sprinkled with rosemary and coarse sea salt
• 1 quantity No-knead flatbread dough, left to rise for at least 2 hours
• 1/2 small butternut squash, peeled and de-seeded
• 50g ricotta
• 50g feta, crumbled
• a small handful rocket leaves
• 4-6 fresh sage leaves
• 2 tablespoons olive oil
• 1/2 teaspoon coarse salt
1 Knock back the dough and place it in a well-oiled 25 x 18 cm, or 20 cm square baking tin. Leave it in a warm place to rise for another 30 minutes.
2 Preheat the oven to 200°C. Finely slice the butternut squash. In a small bowl, stir together the ricotta and feta.
3 Use your fingers to push dimples into the surface of the risen dough, then dot the ricotta and feta mixture over the top. Cover with the butternut squash and rocket then rip the sage leaves over the top.
4 Drizzle with the oil and sprinkle with the salt. Bake for 30–40 minutes until risen and golden brown.
5 Turn out onto a wire rack and leave to cool. Once cooled, cut into big squares or rectangles with a large serrated knife and serve.
Recipe courtesy of Izy Hossack, extracted from Top With Cinnamon