1. Preheat oven to 425 degrees. Coat a rimmed baking sheet with 1 tablespoon oil and set aside.
2. Toss squash, onion, sage, and garlic with 1 tablespoon oil in a large bowl and season with salt and pepper; set aside.
3. On a lightly floured surface, roll and stretch dough into a 12"-long oval and transfer to prepared baking sheet. Using lightly oiled fingertips, press into dough to create dimples all over the surface.
4. Brush surface with remaining 1 tablespoon oil, top evenly with squash mixture, and gently press down to adhere. Bake until golden brown, 25 to 30 minutes. Top focaccia with olives and feta, slice into wedges, and serve warm.
Source: Hannaford fresh Magazine, September - October 2017