Butternut squash mayonnaise and spelt grain focaccia
Mayonnaise, what a passion! What happens if we replace the eggs with butternut squash? It becomes lighter and colored. A perfect appetizer or finger food. Pair it with crunchy spelt flour focaccia with extra virgin olive oil.
Butternut squash mayonnaise
- 400 g. of butternut squash
- 100 g.Toscano PGI extra virgin olive oil
- 1 spoon of apple vinegar
- ½ teaspoon of ground cumin
- Black pepper
Spelt grain focaccia with extra virgin olive oil
- 100 g. type 0 flour
- 100 g. spelt flour
- 3 g. of active dry yeast
- 3 g salt
- Sesame seeds
- Toscano PGI extra virgin olive oil
Butternut squash mayo:
Dice the butternut squash and put it in a bowl, cover with plastic wrap and cook it for 10 minutes in the microwave at the highest temperature.
Drain it and blend it in a mixer adding vinegar, cumin, salt and pepper.
While blending it, drizzle in the olive oil gradually until it is incorporated in the sauce and the mayo is whipped.
Try it and add salt if needed.
Spelt grain focaccia with extra virgin olive oil:
Mix the two flours. Melt the yeast in half a glass of warm water and add it to the flour. Start kneading and add water until you obtain a soft dough. Add salt and keep kneading.
Let the dough rise for two hours, until it doubles, in a turned-off oven with the light on.
Roll out the dough on a baking tray until it is pretty thin and spread a mix of water and extra virgin olive oil over it.
Cut the dough in squares or triangles with a dough cutter.
Preheat the oven to 250° and bake for 10 minutes, then lower the temperature to 180° and bake for another 15/20 minutes.
Once the focaccia is ready dress it with some olive oil, sesame seeds and salt.