Pumpkin focaccia

Does it happen to you too?

I frequently buy a particular ingredient because I like its color.

This is the case, for example, of the pumpkin that always catches my eye in the middle of the fruit and vegetable shelves as soon as autumn approaches. It almost seems that it’s looking at me with that intense orange color, waiting to be put in the cart.So, I take it – punctually messing up my dinner plans – and I say to myself “I’ll invent something for sure.”

So, here’s how it ended this time: the pumpkin got the better of it and I made a delicious rustic focaccia that I recommend below!

MAKES 26-28 cm tray focaccia

READY IN 4 h

INGREDIENTS:

about 14 oz pumpkin

8,8 oz flour 00

10,5 oz flour

01/2 cube brewer’s yeast dissolved into 2 tablespoons water

1 teaspoon honey

3 pinches salt

3 tablespoons extra virgin olive oil

1 teaspoon turmeric dissolved into1 tablespoon water

lukewarm water to taste

½ glass lukewarm water

½ glass extra virgin olive oil

Salt to taste

Chopped rosemary to taste

Mixed seeds and salt to taste

Water and oil to taste

Tat’s a lactose free recipe!

STEP 1: COOK PUMPKIN

Cut the pumpkin into quite thin slices, place them in a baking tray lined with parchment paper and bake at 200° C until soft (30 minutes or less should be enough if you slice it into small pieces).

Once cooked it’ll be very easy to remove the peel!

Keep one slice aside for step 4, while passing the rest to the mill.

STEP 2: MAKE THE DOUGH

Combine 0 and 00 flour in a bowl, add passed pumpkin, yeast dissolved into the water, honey, salt, oil, dissolved turmeric and start kneading by adding just enough water to make a soft dough (very little is enough).

You’ll get a rather sticky dough.

Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled (1-2 hours).

STEP 3: ROLL THE DOUGH IN THE PAN

Spread oil in the baking sheet, pour the dough on and roll it out by hand.

If the dough tends to come back, don’t worry: rest for a few minutes so to make it relax (it’ll be very easy then).

Place the baking sheet in the off oven and let the dough rise for 30 minutes.

STEP 4: MAKE “THE HOLES”

Mix water, oil, salt and rosemary in a glass.

Now sink your fingertips into the focaccia to get dimples and pour over the mix of water – oil – salt – rosemary.

Take that piece of cooked pumpkin kept aside in step 1, cut it into slices and add them on the focaccia making them slightly sink into the dough.

Add seeds and a little salt directly on the pumpkin slices.

Let it rest again for half an hour.

STEP 5: BAKE

Bake focaccia in preheated oven at 250 ° C for about 30 minutes (it should get golden brown on the surface). Once taken out of the oven, brush it again with the mix of water and oil.