Butternut Squash Seed Oil Herbed Fococcia

1 Tbsp. yeast
1 Tbsp. sugar
1 1/2-2 c. water (105-115 degrees F)
3 Tbsp. Butternut Squash Seed Oil
5 c. unbleached bread flour
2 tsp. sea salt
1 Tbsp. fresh sage
1 Tbsp. fresh rosemary, chopped
4 cloves garlic, minced
cornmeal for coating bread pan

4 Tbsp. Butternut Squash Seed Oil
1 tsp. fresh sage, chopped
1 tsp. fresh rosemary, chopped

Hydrate yeast in 1/4 cup warm water with 1/2 teaspoon sugar for 10 minutes or until bubbly. Mix all remaining dry ingredients and herbs. Slowly add yeast to water and oil, mixing until combined. In a large bowl or Kitchen Aid mixing bowl, add wet ingredients to dry ingredients using a fork (or Kitchen Aid paddle attachment). Mix for 2 minutes, adding additional flour or water until dough cleans bowl. Now mix for another 5, switching to the dough hook attachment with the Kitchen Aid, or knead by hand until dough is smooth and elastic. Remove dough, lightly grease bowl with some oil and place dough back in bowl. Cover with a clean dish towel or oiled plastic wrap. Place in warm area of kitchen and let rise until doubled in size, about 1 to 1 and 1/2 hours. Punch dough down and let rise again, about 1 hour. Divide dough into 2 balls using a sharp knife. Form dough into two 10 inch rounds and place in greased cake pans dusted with cornmeal. Let rise until doubled in size, about 30 minutes. Preheat oven to 400F. Brush oil on dough and scatter remaining herbs on top. Bake for 30-40 minutes until golden in color. Let cool on wire rack.

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