Pumpkin Focaccia
How do you make pumpkin focaccia?
Bake the pumpkin with rosemary until soft and blend it. Mix the cooled purée with the flours and yeast; add water, oil, and salt. Knead and let rise for three hours. Spread the dough on a tray, let it rest for one more hour, brush with an oil and rosemary emulsion, and bake at 250°C for 20 minutes.
Taking advantage of pumpkin season, I decided to prepare this exquisite focaccia, which we can enjoy on its own or with little cheeses or spreads, such as eggplant cream. Tasty and nutritious, it is prepared in little time and is ideal for a different dinner or a picnic. Delicious warm or even cold.
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Servings: For one baking tray
Ingredients
- 800 g multigrain flour
- 200 g spelt flour, all-purpose 00 flour, or type 1 flour
- 800 g cleaned pumpkin (without peel and seeds)
- 25 g salt
- 20 ml extra virgin olive oil
- 300–350 ml water
- 15 g fresh brewer's yeast
Instructions
Start by cleaning the pumpkin, removing the peel and seeds. Cut it into small pieces, add one tablespoon of extra virgin olive oil, a pinch of salt, and one tablespoon of rosemary, then mix well. Line a tray with parchment paper and bake for 25–30 minutes, until soft.
In a large bowl, sift the flours.
Once the pumpkin is cooked, blend it and let it cool.
Add the cooled pumpkin to the flour, together with the yeast, and mix well.
Add the salt, then gradually add the water and oil. First pour in 250 ml of water and knead; if necessary, add a little more water.
When you obtain a smooth, non-sticky dough, it is ready.
Transfer the dough to a work surface, stretch it slightly, and begin bringing each edge toward the center.
Once you have done this with each edge, use the palm of your hand to form a smooth ball. Transfer it to a large bowl and let it rest for 3 hours.
After the resting time, it will have doubled in volume. With the help of a brush, spread oil over the entire surface of the baking tray.
Use your fingertips to spread the dough on the tray.
Let it rest for 1 hour inside the turned-off oven.
Finely chop the rosemary.
After 30 minutes of dough resting time, place two tablespoons of extra virgin olive oil in a small bowl, add the rosemary, mix, and let it rest for 30 minutes.
Preheat the oven to 250°C (485°F). Once the dough has finished resting, brush it with the rosemary-infused oil. You can also add pumpkin seeds on top.
Bake for 20 minutes; when the focaccia looks golden, remove it from the oven.
Enjoy your meal!
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- 800 g multigrain flour
- 200 g spelt flour, all-purpose 00 flour, or type 1 flour
- 800 g cleaned pumpkin (without peel and seeds)
- 25 g salt
- 20 ml extra virgin olive oil
- 300–350 ml water
- 15 g fresh brewer's yeast