Steps

• First, let’s cook the pumpkin.

  After peeling and cutting it into pieces, you can cook it in a bowl (covered with appropriate film) in the microwave, about 7/8 minutes at maximum power, or on a baking sheet in the oven, at 350°F for at least 20 minutes.

  It will be ready when it is soft enough to be mashed with a fork.

  Retrieve the pulp, place it in a mixing bowl and mash it. Also incorporate the flour. Set aside and prepare the liquids.

  In a jug where we put the water, dissolve the brewer’s yeast, along with the sugar and oil. Once the liquids are well mixed, add them to the pumpkin and flour mixture that had been set aside. Finally, add the salt. Mix all the ingredients with a fork and then with your hands, to obtain a nice dough ball.

  Let it rise covered for two hours. After the resting time, take the dough and spread it in a baking sheet previously greased with oil at the bottom. Shape it into the classic focaccia form with many dimples on the surface.

  

• After the resting time, take the dough and spread it in a baking sheet previously greased with oil at the bottom. Shape it into the classic form with many dimples on the surface.

  Let it rise in the baking sheet for another hour. You will see that it rises and becomes soft. In a container, prepare the emulsion to spread on top. Half a glass of water, 20 g of oil, and half a teaspoon of salt. Mix them well together.

  The amount of oil and salt can be increased according to your taste. If you prefer a saltier and slightly oilier focaccia, add a few more grams of these last two ingredients.

  Brush the focaccia with the emulsion and put it in the oven.

  It should bake in a static oven at 350-375°F for about 22 minutes. After the time, for a more golden color on the surface, you can add two to three more minutes using only the grill function. Always do the toothpick test before taking it out of the oven.

  All that remains is to wish you a good appetite.