The recipe for this tall and ultra-soft pumpkin focaccia I found on Apron’s site on YOUTUBE, and it is very, very good with an extreme softness!
I used the quantity indicated on the site, but I expected it to be more “yellow,” and perhaps I did not use the right variety of pumpkin, alas!!
The important thing, however, is the light taste and the fantastic softness that is truly extraordinary! I stuffed the FOCACCIA with some SPECK and a slice of PROVOLA, and it was my lunch, much appreciated!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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Here are some other recipes for savory leavened products already published on the blog such as:
- Difficulty: Medium
- Cost: Very economical
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/3 cups water
- 2 tsp sugar
- 1 tsp salt
- 1 1/2 tsp instant dry yeast
- 1/2 cup pumpkin puree (plus more diced before baking)
- 3/4 cup Manitoba flour
- 2 2/3 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- to taste red onion (some slices for decoration)
Tools
#ADV
- Bowls
- Baking Pans
Steps
1) In the amount of water that I put in a pitcher, I added the sugar and instant dry yeast and after stirring, I also added the PUMPKIN PUREE boiled and strained.
2) I also poured in the extra virgin olive oil and mixed it all very well.
3) In a bowl, I put the 2 flours and added this liquid, also adding the fine salt.
4) I mixed well with a spatula making a soft dough, which I covered and let rest for 15 minutes.
5) After the resting time, I greased my hands and, taking the dough from the edges, brought it to the center, proceeding around the entire circumference about 8 times.
6) I covered the dough again and let it rise for another 60 minutes.
7) I then repeated these folds and after oiling the bottom of a rectangular baking dish of about 10.5 x 8 inches, I spread the dough with my fingers.
8) I then put a few pumpkin cubes and a few red onion slices, a drizzle of EVO oil, 2 pinches of salt, and let it rise for 15 minutes, then baked at 430°F for about 20/25 minutes or according to your oven’s characteristics.
HERE IS THE ULTRA-SOFT PUMPKIN FOCACCIA!
Enjoy your meal!Annalisa
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Annalisa says…
There’s little to say… it’s good, good, very good!
