Fall Focaccia Four Ways Recipe – Sunset Magazine

Ingredients

• 1 pkg. active dry yeast (1/4 oz.)
• 2 1/2 cups all-purpose flour
• 2 cups whole-wheat flour
• 2 teaspoons fine salt
• 1/2 cup extra-virgin olive oil
• 3 to 4 oz. thin slices kabocha squash, cut into 3-in. lengths (from about 1/6 seeded squash, edible peel left on)
• 1 teaspoon maple syrup
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon smoked paprika
• Kosher salt
• Leaves from 1 or 2 sprigs fresh thyme
• 25 to 30 red grapes
• Leaves from 1 sprig fresh rosemary
• 1 cluster (4 to 5) small red tomatoes on the vine, such as Campari, or cluster of cherry tomatoes on the vine
• 1 or 2 garlic cloves, thinly sliced
• Leaves from 1 large sprig fresh thyme
• About 2 tsp. extra-virgin olive oil, for brushing tomatoes
• 10 to 15 pitted green olives, rinsed if sharp-tasting
• Leaves from 2 sprigs fresh rosemary, chopped
• 2 brined sweet cherry peppers, such as Mezzetta, or Peppadew*, seeded, stemmed, and thinly sliced crosswise
• Flake sea salt, such as Jacobsen*