Vegan Butternut Squash Focaccia

In the bowl of an electric mixer fitted with a dough hook, add the yeast, flour, squash, oil and salt.

Warm the almond milk slightly (be sure it is neither cold, nor too warm or the yeast will not activate).

Add about 3/4 of the milk to the flour mixture, holding some back. You may not need it all.

While the dough is kneading, you can determine if more flour (or more milk) is necessary. I added about another 1/4 C of flour and did not need all of the milk.

This is a sticky dough, so once the dough forms a smooth ball, you are done. It will still be sticky.

Place into a lightly oiled bowl, coating all sides, and cover with plastic wrap.

This dough requires two rises. The first rise is traditionally a slow one, done in the refrigerator overnight.

The following morning, press the dough into your sheet pan and cover with a clean, lint-free kitchen towel. In a warm place, allow to come to room temperature and ultimately, it’s second rise. The dough should be double in size before proceeding.

Meanwhile, in a sauté pan, add the oil and vegan margarine.

Add the sliced onions, apple cider, sugar and vinegar and sauté on medium-high heat until the liquid mostly evaporates, then on medium-low until very golden and caramelized. Add 1 tsp of vegan margarine and allow to melt. This will help keep them from drying out when baking.

Allow to cool slightly.

To the risen dough, sprinkle with sea salt and top with the caramelized onions. I also like to give a sprinkle of vegan parmesan topping.
Bake at 400 degrees for 20-25 minutes. It may take more of less, so keep an eye on things.

Transfer the focaccia to a rack to cool.

This focaccia is perfect for enjoying ‘as is’ or for a sandwich. You can also create appetizer-sized bites and serve with a cranberry jam.