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until FRI 9:00 PM CST, Kane County, Grundy County, Southern Will County, Kankakee County, Southern Cook County, Kendall County, La Salle County, DeKalb County, Northern Will County, Central Cook County, Lake County, DuPage County, McHenry County, Eastern Will County, Northern Cook County, Kenosha County, Jasper County, Lake County, Porter County, Newton CountyAdd your lukewarm water to a small bowl and incorporate the yeast, mixing to combine.
Cover with plastic wrap and let rest at room temperature for 20 minutes until you see a bloom of white foam on the surface indicating the activity of the yeast. In the bowl of a stand mixer, mix 2 cups of flour along with the baking powder and salt. Once combined, add your yeast/water mixture and 1 tbsp. of olive oil. Using the paddle attachment, mix on medium speed until a shaggy dough forms, turning off the mixer midway through to scrape the sides of the bowl and ensure all flour is incorporated. Take care not to overmix, as this should require less than a minute in total. Dust your work surface with the additional 2 tbsp. of flour before transferring the dough over and beginning to knead by hand. As some of the additional flour is incorporated and you work the mixture out further , the dough should take on a springy feeling and slightly tacky quality. Leave the dough to rest on your floured surface for 30 minutes, placing your mixing bowl upside-down over the top to cover. Once rested, divide the dough into equal pieces of approximately 2 ounces each. Form each piece into a ball, cover them, and let rest for an additional 5 minutes.Working with one piece of dough at a time, roll into rounds of approximately 1/4" thick and 6" in diameter, using a little more flour if necessary to prevent sticking. Transfer to a lined baking sheet to prepare for baking. Switching focus, clean and peel your squash before dicing into small cubes. Toss in a sprinkling of white sugar to just lightly coat the pieces before spreading on a lined baking sheet. Roast in the oven for about 10-15 minutes at 400° F until the squash is tender before setting aside to cool slightly. To the top of your flatbreads, add generous drizzle of olive oil, followed by the roasted squash, sliced sausage, and shredded Manchego cheese. Bake for approximately 6 minutes at 400° F until the dough is fully cooked, the cheese melts, and all components are warmed through. Cool, slice, and enjoy!
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