The pumpkin focaccia and rosemary with Tropea onions was made by me after much hesitation because I was afraid it would have a sweet taste, but it really satisfied me. I found it good and perhaps also the combination with onions and olives helped to further enhance the flavor.
I plan to make it again very soon. It will become part of my Saturday evening winter menu and gloomy evenings.
- Difficulty: Medium
- Cost: Medium
- Rest time: 3 Hours
- Portions: 4/5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups Flour
- 2 1/2 cups Pumpkin (Weighed without the skin)
- 1 oz Fresh yeast (Equivalent to one cube)
- 1 tsp Fine salt
- 1 1/3 cups Water (For kneading)
- 2 Medium Tropea red onions (Medium)
- to taste Rosemary
- 4 tbsps Extra virgin olive oil
- 1/3 cup Black olives (Pitted)
Tools
- Pan
- Pot
- Kitchen robot Monsieur Cuisine
- Bowl Tupperware
Preparation
Pour the flour into the kitchen robot. Add a heaping teaspoon of fine salt and the warm water with the dissolved fresh yeast.
Start the mixer for about two to three minutes and knead. Check by removing the lid and add a little more warm water if the dough requires it.
Place the obtained dough in the suitable Tupperware bowl for leavening and wait about an hour for it to double.
Meanwhile, wilt the onions in a pan with a little oil for about ten minutes without water over low heat.
Clean the pumpkin and remove the skin. Cut it into pieces and cook in a pot without water with a little fine salt for fifteen to twenty minutes over low heat.
Mix the cooked and blended pumpkin with the dough and let it rise again in the bowl for an hour.
Pour some oil into the baking pan. Place the leavened dough and spread it with your hands over the entire surface.
Poke the dough with your fingers or use a fork and pour the oil and salt, add onions, chopped olives, and rosemary.
Leave for another fifteen minutes and then finally bake the pumpkin and rosemary focaccia in the preheated oven at 482 °F for about half an hour.
Remove from the oven and let it cool a bit before finally eating it warm and fragrant.
Pumpkin and Rosemary Focaccia with Tropea Onions
The pumpkin and rosemary focaccia with Tropea onions is a way to vary for all those who love to try it in various ways.
However, I recommend mixing the dough with the pumpkin evenly.
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