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Butternut squash and sage schiacciata bread featured photo.

Butternut Squash & Sage Schiacciata

Lisa Flinn
Light and airy Butternut Squash and Sage Schiacciata flatbread is topped with maple-glazed butternut squash, red onions, parmesan cheese and fresh sage leaves. The bread is made in one bowl, requires no kneading, and proofs in the fridge overnight.
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Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Rise & Proof Time 11 hours
Total Time 14 hours 5 minutes
Course Appetizer, Snack
Cuisine Italian
Yields 8 to 12 Servings

Equipment

  • Large Baking Sheet
  • Parchment Paper
  • Skillet
  • Wood Spoon or Spatula

INGREDIENTS

  • A Batch of Homemade Schiacciata
  • Extra-Virgin Olive OIl
  • ¼ Cup Parmesan grated
  • ½ Red Onion thinly sliced
  • 10 to 15 Sage Leaves
  • 2 Teaspoons Fresh Thyme
  • Flaky Sea Salt

Maple-Glazed Butternut

  • 2 Cups (280g) Butternut Squash ½ inch cubes
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 2 Teaspoons Fresh Thyme Leaves
  • ½ Teaspoon Cumin
  • Salt & Pepper to Taste
  • 1 Tablespoon Maple Syrup

Instructions
 

  • Make a batch of my Schiacciata bread. Recipe can be found in the link above. Allow to proof in the fridge overnight.
  • Prep Pan - The next day, line a large baking sheet with parchment paper, then coat the bottom and sides of the lined pan with 2 to 3 tablespoons of extra-virgin olive oil.
  • Proof Dough at Room Temperature - Remove the dough from the fridge and perform a final set of stretch and folds. Next, transfer the dough to your prepared baking tray with the seam side down. Cover with plastic wrap that has been sprayed with oil and let it more than double in size at room temperature for 2 to 3 hours. 
  • Cook Butternut Squash - Meanwhile, add diced butternut, olive oil, thyme, cumin, salt and pepper into a large skillet. Stirring occasionally, cook over medium heat until just tender. Depending on the size of your butternut, it can take anywhere from 8 to 12 minutes.
    2 Cups (280g) Butternut Squash
    1 Tablespoon Extra-Virgin Olive Oil
    2 Teaspoons Fresh Thyme Leaves
    ½ Teaspoon Cumin
    Salt & Pepper to Taste
    Stir in the maple syrup and cook for an additional minute. Transfer to plate or bowl and allow to cool in the fridge.
    1 Tablespoon Maple Syrup
  • Preheat Oven - With 15 minutes before baking, set a rack in the center of the oven and preheat it to 425ºF (218ºC).
  • Stretch Dough - Once the schiacciata has doubled in size, stretch and flatten the dough, aiming to cover most of the pan.
  • Add Toppings - Drizzle 1 to 2 tablespoons of olive oil on top of the dough. Then in an even layer, top with parmesan, sliced red onions, cooled butternut squash, sage leaves and thyme leaves.
    ¼ Cup Parmesan
    ½ Red Onion
    10 to 15 Sage Leaves
    2 Teaspoons Fresh Thyme
  • Bake - Drizzle a bit more extra-virgin olive oil over the top and sprinkle with flaky sea salt if desired. Bake for 25 to 30 minutes. After 20 minutes, remove the flatbread from the oven and carefully remove the parchment paper. Continue baking for an additional 5 to 10 minutes or until the top is golden brown. Tent the top with foil if the top gets too browned.
  • Cool - As soon as it comes out of the oven, slide it onto a wire rack to cool for 10 to 15 minutes before serving. Slice with a serrated knife and enjoy!
Keyword butternut sage bread, focaccia, no knead bread, Schiacciata, Schiacciata Bread, Tuscan flatbread, Tuscan Schiacciata Bread
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