Pumpkin focaccia: the recipe for the sweet and fragrant rustic sourdough product
The pumpkin focacia it’s a rustic sourdough sweet and fragrant, a tasty fall variant classic focaccia that combines flour, oil and brewer’s yeast pumpkin pulp. The result is a tall and fluffy focaccia, to be seasoned with Rosemary, coarse salt e extra virgin olive oil to make it even tastier. Perfect as bread substitute to accompany main dishes or stuff with cold cuts and cheesescut into several squares, it is also suitable for serving in a buffetfor a aperitif or take away for a quick lunch, as it is also excellent cold.
The dough is prepared in minutes by simply mixing all the ingredients in a bowl and kneading for a few minutes; once inflated, spread it directly in the pan with your hands, without the need for a rolling pin: a really easy process perfect even for beginners. In our recipe, we also added a pinch of turmericwhich will make the color of the focaccia more intense.
You can dough with diced cheese, pitted olives Oh delicatessen you prefer, to make it even tastier, you can also replace the rosemary with salvia oh Timo for a rustic and fragrant result.
For your fall appetizers, you can make stuffed pumpkin scones, and if you love the delicate flavor that pumpkin puree imparts to sourdough products, don’t miss the pumpkin brioche pain. Now let’s see how to prepare pumpkin focaccia in a few steps.
Ingredients
Water at room temperature
Extra virgin olive oil
How to Make Pumpkin Focaccia
Step 1
Step 1
Cut the pumpkin into cubes, put it in a bowl 1 and pour 30 ml of water. Microwave to soften it.
Cut the pumpkin into cubes, put it in a bowl 1 and pour 30 ml of water. Microwave to soften it.
2nd step
2nd step
Use the hand blender to mix it 2 and get a creamy mixture.
Use the hand blender to mix it 2 and get a creamy mixture.
Step 3
Step 3
In another bowl, mix the flour with the turmeric, fresh yeast, water and pumpkin purée 3.
In another bowl, mix the flour with the turmeric, fresh yeast, water and pumpkin purée 3.
Step 4
Step 4
Knead with your hands to get a sticky dough 4. Let stand 15 minutes.
Knead with your hands to get a sticky dough 4. Let stand 15 minutes.
Step 5
Step 5
Then add salt and water. Leave to rest for another 15 minutes. Add the olive oil and absorb it into the batter. Let rise for 30 minutes. Fold the dough 5 and let rise another 45 minutes.
Then add salt and water. Leave to rest for another 15 minutes. Add the olive oil and absorb it into the batter. Let rise for 30 minutes. Fold the dough 5 and let rise another 45 minutes.
Step 6
Step 6
Grease the mold (25x35cm) with olive oil and roll out the dough 6. Let rise for 40 minutes.
Grease the mold (25x35cm) with olive oil and roll out the dough 6. Let rise for 40 minutes.
Step 7
Step 7
When it swells, make holes with your fingers and add the coarse salt and rosemary seven.
When it swells, make holes with your fingers and add the coarse salt and rosemary seven.
Step 8
Step 8
Bake at 190°C for 20 minutes in convection oven mode 8.
Bake at 190°C for 20 minutes in convection oven mode 8.
Step 9
Step 9
The pumpkin focaccia is ready to be served 9.
The pumpkin focaccia is ready to be served 9.
storage
You can keep the pumpkin focaccia for 2 days wrapped in cling film to keep it soft.
