The pumpkin flavored focaccias were created for a savory snack, but are also great to enjoy instead of bread during meals.
They are delicious and have a unique taste, really very good!
Even those who do not particularly like pumpkin will be won over by these focaccias, I am sure!
These are leavened, so there are technical waiting times, but the result will be worth it.
I recommend preparing the pumpkin the day before, so it will have time to cool down properly and we can cook it calmly without rushing.
I suggest looking for orange pumpkin, brightly colored, so you get a nice colorful dough.
Below I leave you the recipe, and if you like, replicate it. If you want, send me the photo, and I will post it on my FB page with your name.
Approximately 180 kcal per focaccia
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 14 focaccias
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients to make the Pumpkin Flavored Focaccias
- 6.35 oz cooked pumpkin
- 0.18 oz fresh yeast
- 0.35 oz salt
- 1.35 tbsp extra virgin olive oil
- 0.85 cup water
- 0.6 cup whole milk
- 20.8 oz all-purpose flour
- 1.35 tbsp extra virgin olive oil
- 2 tbsp water
- 1 tsp salt (scant)
- to taste rosemary
- to taste dried oregano
Preparation of the Pumpkin Flavored Focaccias
First, let’s take care of the pumpkin, we can bake it in the oven at 356°F in pieces until it becomes dry enough, otherwise we could boil it, then let it drain in a colander by pressing it down, then blend it with an immersion blender.
Once the pumpkin puree is obtained, take 180 grams for the recipe and with the rest, we can portion it into glass jars and freeze it.
Prepare the dough by putting the milk, water, and yeast in, dissolve the latter, mix, and then add part of the flour.
Then add the pumpkin, salt, oil, and remaining flour, mixing everything until you get a well-worked homogeneous dough.
Work the dough, covered in a large bowl until it doubles.
It will take 2-3 hours!
Once the rising is achieved, transfer the dough to a work surface and shape it into balls of about 3.4 – 3.5 oz, let them rest for 15-20 minutes….
….then flatten each ball from the center outward and create small pizzas with a bit of a rim.
Arrange the small pizzas on trays, spacing them apart, and let them rise for about 1 hour.
In the meantime, prepare the brine with extra virgin olive oil, salt, rosemary, oregano, and water, mix well, and set aside.
Once the rising is achieved, brush each focaccia with the brine and then create holes on the focaccias with your fingers.
Bake in a hot oven at 428°F for about 12-15 minutes, checking the cooking.
