Kabocha Focaccia

Kabocha Focaccia

4.2 6 ratings
Prep. 20 min
Total 55 min
6 portions

Ingredients

  • extra virgin olive oil plus extra to grease
    3
  • kabocha squash peeled, de-seeded, cubed (2 in.), divided
    7 oz
  • water
    7 ½ oz
  • bread flour
    15 oz
  • rapid rise yeast (2¼ tsp)
    1 packet/envelope
  • sugar
    ½ tsp
  • fresh rosemary (leaves only)
    2 stalks
    2 stalks fresh sage, (leaves only)
  • feta cheese crumbled
    4 oz

Nutrition per 1 portion

Calories 450 kcal / 1883 kJ
Protein 11 g
Fat 19 g
Carbohydrates 59 g
Fibre 3 g

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