Sweet Pumpkin and Dried Fruit Focaccia, with a Unique Autumn Flavor and Softness!
This focaccia has a truly special and unique flavor that will surprise you: try to imagine! It has the aroma and taste of a freshly baked cookie, yet retains the enveloping softness of focaccia. An irresistible mix!
If you love pumpkin and can’t resist the crunchiness of dried fruits, this recipe will win you over bite after bite. It’s the perfect autumn snack, ideal to accompany coffee or to enjoy at breakfast.
Get ready for a soft, tasty, and fragrant texture!
Let’s start baking!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 45 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Sweet Pumpkin and Dried Fruit Focaccia
- 12.35 oz pumpkin (7 oz cleaned)
- 2 3/4 cups all-purpose flour
- 1/2 cup brown sugar (or granulated)
- 8 baking powder
- 2 tbsps extra virgin olive oil
- salt (A pinch)
- 1 egg
- 2.1 oz sliced almonds
- 1 oz pine nuts
Steps for the Sweet Pumpkin and Dried Fruit Focaccia
First, blend the raw pumpkin cut into small pieces in a mixer until it becomes a fine puree.
Pour the chopped pumpkin, sugar, flour, pinch of salt, and baking powder into a large bowl.
Mix with a fork all the ingredients. You will get a still somewhat coarse mixture.
Now, add the pine nuts, oil, and whole egg.
Continue Mixing Until Done: Keep mixing with the fork. Don’t worry: the dough will be sticky and very soft, which is the perfect consistency for this sweet and moist focaccia!
Grease your hands with a little oil, this way the sticky dough will be easier to handle.
Pour the dough directly onto a baking tray lined with parchment paper. Using the greased hands, spread it gently into an even, not too thin layer.
Sprinkle the surface of the focaccia with almonds (sliced or chopped, as you like!). Bake at 356°F in a static oven for 30/35 minutes. The focaccia will be ready when it turns golden and a skewer comes out dry.
Your Sweet Pumpkin and Almond Focaccia is ready!
Let it cool slightly to enjoy it at its best.
