Delicious and flavorful, this focaccia has pumpkin both in the dough and on top, along with feta as a filling, and is perfect for countless occasions. Ideal for a brunch, great to serve at the table instead of bread, or to cut into squares for an appetizer, it’s very tasty and enticing.
Soft inside and slightly crispy on the outside, it’s a delight for the palate because it combines the sweetness of the pumpkin with the savory and bold taste of feta, creating an irresistible balance.
Also check out all my Bimby recipes.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 50 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 6.7 oz pumpkin (raw, already cleaned)
- 3 1/3 cups Manitoba flour
- 7 oz water
- 1 packet dried yeast
- Half teaspoon sugar
- 2 tsp salt
- 2 tbsp extra virgin olive oil
- rosemary
- 3.5 oz feta
Recommended Tools
- Baking pan 16 x 12
Steps: Pumpkin and Feta Focaccia
First, grease a baking pan and set it aside.
Put 4.2 oz of pumpkin flesh and water in the blender and blend well.
Place the blended pumpkin in the mixing bowl and add the flour, yeast, salt, sugar, and knead until a smooth dough is obtained, it will take about 8 minutes.
Now transfer the dough to the prepared pan and, with dampened hands, spread it well over the entire surface. Cover with a cloth and let it rise, away from drafts, for about 50 minutes, it should double in volume.
Put the remaining pumpkin in the blender, chop it coarsely, and set aside.
Meanwhile, preheat the oven to 392 Fahrenheit.
Once the rising time is up, make holes all over the surface of the focaccia with your fingertips and brush it with oil. Distribute the chopped pumpkin, crumbled feta, and add the rosemary.
Bake in a hot oven for 30 minutes, or until the surface is a little golden, let the pumpkin and feta focaccia cool slightly and serve it.
First, grease a baking pan and set it aside.
Put 4.2 oz of pumpkin flesh and water in the bowl and blend for 20 seconds at speed 10.
Add the flour, yeast, salt, sugar and mix for 5 seconds at speed 5, then knead: Spiga for 3 min.
The dough is ready, now transfer it to the prepared pan and, with dampened hands, spread it well over the entire surface. Cover with a cloth and let it rise, away from drafts, for about 50 minutes, it should double in volume.
Put the remaining pumpkin in the bowl, chop coarsely for 5 seconds at speed 5 and set aside.
Meanwhile, preheat the oven to 392 Fahrenheit.
Once the rising time is up, make holes all over the surface of the focaccia with your fingertips and brush it with oil. Distribute the chopped pumpkin, crumbled feta, and add the rosemary.
Bake in a hot oven for 30 minutes, or until the surface is a little golden, let the pumpkin and feta focaccia cool slightly and serve it.
FAQ
What can I substitute for feta?
If you don’t like feta, you can substitute it with pizza mozzarella.
