Rice & pumpkin focaccia bread with onion and olives

Oh no, 15-minute-ready focaccia it’s not for me!

Yeast needs time to make the dough ready and if we don’t wait the required time our stomach will blow up more than a balloon. Don’t get me wrong: I’m not going to propose you a difficult recipe, but a delicious one that needs about 3 hours to be prepared. Believe me it’s worth it!

SERVES 4 PEOPLE

READY IN 3h 30’

INGREDIENTS

7 oz pumpkin, cubed

Water to taste

1 tablespoon extra virgin olive oil

6 oz lukewarm water

7 oz lukewarm milk + ¾ oz brewer’s yeast

2 tablespoons extra virgin olive oil
2 cups all-purpose flour
2 cups rice flour
1 teaspoon sugar
2 pinches salt

½ onion

2 tablespoons olives

1 tablespoon extra virgin olive oil

Salt to taste

oil to taste (for the baking tin)

½ glass water

2 tablespoons extra virgin olive oil

Salt to taste

STEP 1: COOK THE PUMPKIN

Boil the pumpkin in hot water for about 10 minutes then drain it and place it in a pan with oil. Cook for 5 minutes, then mash with a fork.

STEP 2: MAKE THE DOUGH

Place in a bowl: water, milk + yeast, mashed pumpkin and oil. Mix the ingredients and add- little by little – the two types of flour. Add sugar and finally salt kneading by hand.

Cover the bowl with clingfilm paper and let the dough rest for a couple of hours.

STEP 3: SEASON THE VEGETABLES

Slice the onion, combine with olives and season with oil and salt.

STEP 4: PLACE IT INTO THE BAKING TIN

Place about 2-3 tablespoons extra vergin olive oil into a baking tin, then place the dough on it and roll it out with fingers. Brush it with water + oil + salt mixture.