Copper-Hued Butternut & Orange Blossom Swiss Focaccia for Halloween

What Makes This Special

This focaccia recipe masterfully weaves together Swiss bread traditions and autumn’s bounty, spotlighting silky butternut squash and the floral, citrusy perfume of orange blossom water. Using advanced emulsification, the olive oil and orange blossom water are seamlessly integrated into a plush, copper-hued dough. Warming spices and Halloween-inspired toppings take it from a humble bread to a festive centerpiece with professional flair.

Ingredients

Carefully chosen for balance and flavor, each element plays a key role: the butternut squash brings moisture, color, and subtle sweetness, while the orange blossom water imparts a hauntingly beautiful floral-citrus aroma unique to this recipe. A blend of autumnal spices creates depth, and the finishing touches—sage, pumpkin seeds, and edible copper—make it perfect for Halloween gatherings.

For the Dough

• Swiss bread flour: High gluten for structure and chew.
• Butternut squash puree: Moisture, golden color, and gentle sweetness.
• Olive oil: Flavor and a tender, open crumb.
• Orange blossom water: Key flavor focus—delicate, floral, and citrusy.
• Spice blend: Cinnamon, ginger, allspice, white pepper—warming, autumnal, and Swiss-inspired.
• Yeast and honey: Lift and gentle sweetness.

For the Topping

• Butternut squash cubes: Roasted for texture and caramel notes.
• Toasted pumpkin seeds: Crunch and nutty flavor.
• Fried sage & copper leaf: Optional for drama and festive flair.

Instructions

Step 1: Prepare Butternut Squash Puree and Cubes

• Preheat oven to 200°C (fan 180°C).
• Peel and cube 1 small butternut squash. Toss 180g cubes with a drizzle of olive oil and a pinch of salt. Spread on a baking tray.
• Roast for 30 minutes or until golden and soft, flipping halfway. Measure 120g for puree (blend with a touch of water for smoothness); reserve 60g roasted cubes for topping.
• Cool to room temperature before using in dough.

Step 2: Mix the Dough & Build Emulsification

• In a stand mixer bowl, combine bread flour, instant yeast, spices, and salt. Whisk briefly.
• Add water, honey, and butternut squash puree. Mix on low speed with dough hook until a shaggy dough forms (1–2 minutes).
• Begin emulsification: With mixer running on medium, slowly drizzle in 60ml olive oil and all orange blossom water (12ml) in a thin, steady stream. This step may take 3–5 minutes—pour slowly to allow the dough to absorb and emulsify the fats and aromatic water, creating a luxuriously silky, cohesive dough.
• Mix for 6–8 minutes until the dough is elastic, smooth, and pulls cleanly from the bowl (it will be quite hydrated and sticky—don’t add flour).

Step 3: Bulk Fermentation with Folds

• Transfer dough to a lightly oiled bowl. Cover with plastic wrap or a damp towel.
• Let rest in a warm spot (24–26°C) for 30 minutes.
• Perform a “coil fold”: With wet hands, gently lift and fold dough from each side into the center. Repeat every 30 minutes for a total of 3 folds over 1.5 hours.
• After final fold, dough should feel airy and puffed. Bulk ferment until roughly doubled (another 1–1.5 hours, total 2.5–3 hours).

Step 4: Shape and Proof

• Line a baking tray with parchment. Drizzle generously with olive oil.
• Gently turn out dough. Using oiled hands, stretch and dimple dough to fill the tray, being careful not to deflate too much air.
• Scatter roasted butternut squash cubes, pumpkin seeds, and fried sage leaves artfully over the top. Lightly press into dough.
• Drizzle a little more olive oil and sprinkle with flaky sea salt.
• Cover and proof 45–60 minutes, until dough is domed and moves slightly when tray is tapped.

Step 5: Bake

• Preheat oven to 220°C (fan 200°C) with a rack in the center.
• Bake for 20–25 minutes, until deep golden-copper, edges are crisp, and the base sounds hollow when tapped.
• Optional: In final 5 minutes, brush exposed bread (not toppings) with a mixture of 1 tsp orange blossom water and 1 tbsp olive oil for extra aroma and sheen.
• Cool slightly, then (if desired) decorate with flecks of edible copper/gold leaf for a dramatic Halloween reveal.

Pro Tips

• Master Emulsification: Pour oil and orange blossom water as a thin stream with mixer running—this builds a stable emulsion, giving a plush, open crumb and even flavor.
• Hydration Is Key: The dough is sticky by design—resist adding flour! Well-oiled hands and surfaces make handling easier.
• Squash Puree Consistency: Blend until ultra-smooth and let cool fully. Any lumps will create uneven hydration and texture.

Troubleshooting

Problem? Dough is oily/slippery and not coming together.

• Solution: Pause the mixer and let dough rest for 5 minutes; gluten will develop and absorb the fats. Resume mixing—emulsification takes time!

Another issue? Dough is dense or flat after baking.

• Solution: Under-proofing is likely. Ensure dough has doubled during bulk fermentation and looks domed before baking. Room temperature can extend proofing time.

Variations

• Hazelnut-Infused Swiss Focaccia: Replace pumpkin seeds with toasted chopped hazelnuts, and add 1/2 tsp hazelnut oil with the olive oil.
• Rosemary-Clementine: Swap fried sage for fresh rosemary needles and add 1 tsp finely grated clementine zest to the dough.
• Spicy Halloween: Add 1/8 tsp cayenne to the spice blend and finish with spicy chili oil drizzle.

Storage

Once cooled, store focaccia in an airtight container at room temperature for up to 2 days. To re-crisp, warm slices in a hot oven for 5 minutes. For longer storage, freeze slices (well wrapped) for up to 1 month; toast from frozen or thaw and refresh in the oven.

This recipe is a celebration of autumn’s golden hues and haunting aromas, made memorable by the beguiling scent of orange blossom. With patience and attention to emulsification, you’ll produce a focaccia worthy of a professional bakery—festive, fragrant, and unmistakably seasonal.