Stuffed Autumn Focaccia

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450 g plain flour

11/2 tsp salt

2 tsp instant yeast

2 tbsp olive oil

400 ml warm water

small handful cornmeal, for dusting

1 cup cubed and roasted butternut squash

small handful sage leaves

30 g mild blue cheese or goat’s cheese, crumbled

3 tbsp chopped pecans or walnuts

olive oil

sea salt

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