Roasted-vegetable sheet-pan focaccia
Ras el Hanout & Roasted Squash Focaccia (Moroccan-Inspired)
Warm, floral Moroccan ras el hanout — cinnamon, cumin, coriander, rose and ginger — over sweet roasted squash on a tall, airy focaccia.
- Total
- 4.4 hr
- Hands-on
- 30 min
- Hydration
- 80%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Roast cubed squash tossed in ras el hanout until caramelized and dry, press it into a dimpled focaccia, and bake at 230°C/450°F for 20–24 minutes.
Why this works
Raw squash releases a lot of water, so roasting it first both concentrates flavor and prevents a soggy top; ras el hanout is warm and floral rather than fiery, so it perfumes the squash without overwhelming it; the tall, open crumb balances the dense, sweet topping.
The schedule
~40m hands-on of 4.2h total · same day
- Mix & fold · 40m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 22m
- Cool · 10m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix the dough
Whisk flour and yeast. Add water and 40 g oil, then salt. Mix to a shaggy, very sticky dough.
Look for: Wet and sticky, pulling off the bowl in strands.
- 2
Bulk ferment with folds
Do 3 sets of stretch-and-folds over 90 minutes, then rise until doubled and bubbly.
Look for: Domed, bubble-dotted surface that jiggles when nudged.
- 3
Roast the squash
Toss squash cubes with 20 g oil, 1.5 tsp ras el hanout and 1/4 tsp salt. Roast at 220°C/425°F for 20–25 minutes until caramelized and tender, then cool.
Look for: Edges should be browned and the cubes dry to the touch — not wet or watery.
Avoid: Roast the squash properly dry; wet squash makes the focaccia soggy.
- 4
Pan and proof
Oil the sheet pan. Stretch the dough to the edges, resting if it resists. Proof until puffy, about 1 hour.
Look for: The dough relaxes to fill the pan and springs back slowly.
- 5
Dimple and top
Dimple the dough with oiled fingers. Stir the remaining 0.5 tsp ras el hanout into 20 g finishing oil, brush it over the dough, then press the roasted squash gently into the surface.
Look for: Spiced oil pools in the dimples; squash cubes are nestled in, not piled high.
- 6
Bake
Bake at 230°C/450°F for 20–24 minutes until the edges are deep gold and the base is crisp.
Look for: Golden crust; the squash edges take on a little extra char.
- 7
After baking
Cool a few minutes, then scatter toasted pumpkin seeds and torn fresh mint or cilantro over the top.
Look for: The fresh herbs stay bright and the seeds add crunch against the soft squash.
What good looks like
- Crumb: Airy and open, warm-spiced throughout.
- Crust: Crisp oil-fried base; caramelized squash on top.
- Height: About 3 cm tall.
- Color: Deep gold edges; browned squash cubes.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Soggy top | Squash under-roasted and still wet | Roast squash until the edges brown and it is dry to the touch before topping. |
| Muddy, dusty spice | Too much ras el hanout or added raw and dry on top | Keep it to about 2 tsp total and bloom the finishing portion in oil. |
| Squash slides off | Cubes not pressed into the dough | Nestle the squash gently into the dimpled surface before baking. |
Storing & reheating
Storage: Best fresh. Store cooled up to 2 days.
Freezing: Freeze cooled pieces wrapped up to 1 month.
Reheating: Re-crisp in a 200°C/400°F oven 5–7 minutes.
Contains wheat/gluten. Vegan and dairy-free as written.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
Specialty ingredients
- Ras el hanout (opens Amazon) ↗ — Moroccan spice blend.
Fresh — buy local
- Fresh vegetables (opens Amazon) ↗ — Buy fresh and in season.
- Fresh herbs (opens Amazon) ↗ — Fresh is best; a windowsill pot works well.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- What is ras el hanout?
- Ras el hanout is a Moroccan blend of many warm and floral spices — commonly cinnamon, cumin, coriander, ginger, cardamom and sometimes rose or lavender. Blends vary widely by shop.
- Can I use pre-roasted squash?
- Yes — leftover roasted squash works well; just toss it with a little ras el hanout so it carries the spice.
Keep baking
In these collections
Source: https://www.focacciarecipe.com/recipes/ras-el-hanout-squash-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.