The Pumpkin Focaccia is an incredible, easy, versatile, and very tasty recipe. It will win you over with its softness and flavor. Great to enjoy on its own or filled as you like. Discover the recipe.
Do you like pumpkin? ALSO TRY:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Halloween
Ingredients for Pumpkin Focaccia
- 3 1/4 cups all-purpose flour
- 1 cup pumpkin (cooked and blended)
- 1 cup water
- 2 tsp fresh yeast (or one packet of dry yeast)
- 1 1/2 tbsp extra virgin olive oil
- 2 tsp salt
- to taste extra virgin olive oil
- to taste water
- to taste coarse salt
- 1 sprig rosemary
Steps for Pumpkin Focaccia
Start by kneading all the ingredients thoroughly until you obtain a homogeneous and well-mixed dough.
Once this stage is completed, let the dough rest for a minimum of four hours, during which the yeast will work, allowing the dough to rise and develop a soft texture.
During the rising time, remember to perform the strengthening folds every hour, a step that will help make the dough even more elastic and structured.
After the rising time, transfer the dough onto a previously greased or parchment-lined baking sheet, and gently spread it with your hands, ensuring you distribute the dough evenly across the surface of the sheet.
Once spread, create dimples by pressing lightly with your fingers, which will help hold the brine better.
Next, prepare a mixture of extra virgin olive oil, coarse salt, and water, and distribute it generously over the entire surface, making sure it penetrates the dimples. Complete with a generous sprinkle of fresh rosemary, which will add an aromatic and flavorful touch.
It’s time to bake the focaccia. Preheat the oven to 375°F, setting it to convection mode.
Place the baking sheet in the center of the oven and bake for about 15 minutes, checking occasionally to ensure the focaccia is browning evenly.
When the surface is golden brown and the base is crispy, you can remove the focaccia from the oven and let it cool slightly before serving.
Storage, Tips, and Filling
Pumpkin focaccia is delicious, enjoyed on its own or filled. I filled it with prosciutto and provolone, but you can let your imagination run wild with your favorite combinations.
It keeps for up to 2 days in an airtight container. You can also freeze it and thaw it as needed.
