Autumn Panzanella

Rosemary & Thyme Focaccia
Rosemary & Thyme Focaccia



  • 1 Loaf Canyon Bakehouse Rosemary & Thyme Focaccia, cubed
  • 2 Tbs. olive oil, divided
  • Sea salt, to taste
  • 1 Acorn Squash, sliced
  • 2 C. Root Vegetables (Carrots, turnips, parsnips and Beets) cubed
  • 4 C. Winter Greens
  • ¼ C. Feta, crumbled
  • 1/8 C. Pepitas

Dijon Vinaigrette

  • ¼ C. Olive Oil
  • 1 Tbsp. Red Wine Vinegar
  • 2 tsp. Dijon Mustard
  • 1 tsp. Honey
  • 1 tsp. Sea Salt


  1. Pre-heat the oven to 350 degrees and prepare a baking sheet with foil.
  2. Place the cubed focaccia on the foil and drizzle with 1 Tbsp. of the olive oil. Bake for 5-10 minutes, until just browned and crunchy at the edges.
  3. Remove the toasted bread from the oven. Sprinkle with sea salt and transfer to a rack to cool.
  4. Increase the oven temperature to 400 degrees. Coat the acorn squash and cubed veggies with the remaining olive oil and season with salt and pepper.
  5. Place the mixture on the foil and return the baking sheet to the oven. Bake for 30-40 minutes until just tender. Remove from the oven and set aside to cool.
  6. Whisk together the ingredients for the Dijon vinaigrette. In a large salad bowl, lightly dress and toss the greens.
  7. Arrange the dressed greens on four serving plates. Top the greens with sliced apples, feta and pepitas.