acorn squash & shallot sourdough focaccia

outdoor furniture

dry, if not warm, in the shed

while it snows outside

source, previous version

dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: sliced acorn squash, sliced shallots, sliced leeks, sage leaves

combine dough ingredients, rise until doubled; gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes; add more salt+oil & toppings; 425 F, 35 minutes; 350 F, 10 minutes

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