The Skillet Focaccia with Pumpkin and Taleggio, delicious and decidedly autumnal, is really simple to make. If you are not familiar with doughs, you can always buy ready-made focaccia, but even if it’s your first time, I recommend trying it because there is nothing complicated, and kneading is really very relaxing. I haven’t included the procedure for preparing the Diced Pumpkin Sautéed in a Pan, because I had already published the recipe with a video, so you just have to click on the highlighted link. You can easily prepare the filling the day before, especially if you already know in advance that you won’t have much time available.
If you like pumpkin, then don’t miss the following recipes:
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 cups Type 2 flour
- 2/3 cup plain yogurt
- 2 tbsp water
- Half packet instant yeast for savory preparations
- 1 tsp salt
- 14 oz pumpkin
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- to taste salt
- 1/2 cup grated Pecorino Romano
- 5 oz Taleggio cheese
- 4.5 oz sausage
Tools
- 1 Skillet
- 1 Lid
- 1 Bowl
How to Prepare the Skillet Focaccia with Pumpkin and Taleggio
In a large bowl, pour the yogurt, the water, and mix.
Add the flour, the instant yeast for savory preparations, and mix all the ingredients with your hands.
Turn the mixture onto the work surface, knead well for about 5 minutes, form a ball, cover it with the bowl, and let it rest for 1 hour.
In the meantime, remove the casing from the sausage, crumble it with your hands and cook it in a skillet over high heat for a few minutes.
In another bowl, pour the previously prepared diced pumpkin, mash it with a fork and do the same with the Taleggio.
Add the freshly cooked sausage pieces, the Pecorino Romano, and mix all the ingredients.
At this point, take the dough, divide it in half and roll out two disks with a rolling pin.
Grease a skillet with a diameter of 9.5 inches evenly, place the first disk inside, and prick it with a fork.
Stuff it with the mixture, cover with the second disk, seal the edges well, and prick the top too.
Now, cook on both sides for about 7/8 minutes, or until the focaccia is golden to your liking.
To flip it, use a plate or a lid without raised edges.
Serve your Skillet Focaccia with Pumpkin and Taleggio, piping hot so that it’s also gooey, but even at room temperature, it will always be delicious.
Tips, Storage and Variations
Once cooked, the focaccia can be stored in the refrigerator, but completely covered and then warmed up in the microwave.
If you wish, you can also freeze it, but I recommend doing it raw, and once semi-defrosted, cook it in the oven at 356°F for about 40/50 minutes.
In this case, assemble it directly inside a baking tray lined with parchment paper.
If you don’t like pumpkin or any other ingredient, no problem, fill it with whatever you prefer.
Did you like my recipe Skillet Focaccia with Pumpkin and Taleggio? Follow me on the Facebook Instagram and Pinterest pages to not miss any updates!!
