The Tall Focaccia with Pumpkin and Potatoes is delicious and easy to prepare. It doesn’t need to be kneaded for long, but it should rise for at least 5 hours and be baked with a tray of water at the bottom of the oven, making it super soft.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 282.50 (Kcal)
- Carbohydrates 43.86 (g) of which sugars 2.11 (g)
- Proteins 7.40 (g)
- Fat 9.97 (g) of which saturated 1.47 (g)of which unsaturated 0.48 (g)
- Fibers 2.35 (g)
- Sodium 507.90 (mg)
Indicative values for a portion of 116 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz pumpkin (clean weight)
- 7 oz potatoes (clean weight)
- 4.5 cups all-purpose flour
- 1 cup water (warm)
- 10 g fresh yeast
- 3 tbsp extra virgin olive oil
- 1.5 tsp fine salt
- 1 tsp honey
- 2.5 tbsp water
- 2 tbsp extra virgin olive oil
- 1 tsp coarse salt
- 2 tbsp extra virgin olive oil (for the baking sheet)
- 2 sprigs rosemary (for final decoration)
Tools
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- Kitchen Scale
- Bowl
- Metal Scraper
- Baking Sheet
- Pressure Cooker
Steps
Clean pumpkin and potatoes by removing the skin and cutting into small pieces. Steam in a pressure cooker for 5 minutes from the whistle. Dissolve the fresh yeast in water at room temperature and add the honey. Once warm, use a potato masher to prepare pumpkin and potatoes into a puree.
Put the flour in a bowl and pour in the water with yeast and honey, give an initial stir and add the puree, add the salt, the oil and mix. Turn the dough onto the work surface and using a scraper, bring the dough from the outside inwards. To ease the process, grease the scraper.
Place the dough in the 11-inch baking pan greased with the 2 tbsp. of oil, spread it out and cover with plastic wrap. Let rise for 5 hours. Preheat the static oven to 390 °F and place a small bowl of water at the bottom. Prepare the brine by mixing water and oil well and pour onto the well-risen focaccia. Poke holes with your fingers all the way to the bottom so that the brine seeps into the holes, and sprinkle with coarse salt. Wait another 20 minutes and bake. Bake mid-level for 30 minutes. Turn off, remove the bowl with water, place the pan with the focaccia on the oven floor so that the base dries better, and scent with rosemary needles. Once warm, it is ready to be enjoyed.
