Pumpkin focaccia is a bright yellow, soft, and tasty leavened bread.
Additionally, the aroma it emits while baking delights the whole house.
Made with raw pumpkin puree, flour, oil, yeast, salt, and rosemary. It is precisely the latter along with the pumpkin that gives the delicious aroma.
In the kitchen, it’s always nice to change and try new flavors, and pumpkin opens the doors to our imagination.
Pumpkin focaccia is ideal to serve as a snack or as a substitute for bread at the table.
The pumpkin focaccia recipe is very simple; the raw pumpkin is blended, then added to the other ingredients that will be mixed first with a spoon and then kneaded by hand for a few minutes.
The only waiting time is for rising. In my recipe for pumpkin focaccia, I used little yeast, so the rising times are a bit longer.
As is my habit for leavened doughs, I knead them in the evening for the next day so they have all night.
This way you get a light and digestible focaccia.
I also recommend
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 6 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Making Soft Pumpkin Focaccia
- 2 1/2 cups Type 1 flour
- 5 oz pumpkin
- 1 1/2 tsp instant yeast
- 1/3 cup water
- 1/2 tsp sugar
- 2 tbsp extra virgin olive oil
- to taste salt
- to taste rosemary
Tools
- 1 Bowl
- 1 Wooden Spoon
- 1 Baking Pan
- 1 Blender
- 1 Glass
Steps to Prepare Soft Pumpkin Focaccia
To prepare the delicious crunchy pumpkin focaccia, start by cleaning the pumpkin, removing the skin and seeds inside. Then cut it into small pieces and blend in the blender . Meanwhile, in a glass, put 50 ml of lukewarm water with 1/2 teaspoon of sugar and 1 1/2 teaspoons of instant yeast and dissolve by stirring with a teaspoon.
Then pour the blended pumpkin into a bowl and add the flour, extra virgin olive oil, water with dissolved yeast, and lastly, fine salt. Then, with a wooden spoon, mix roughly and then knead with your hands for a few minutes until you get a compact dough.
Once you have the dough, leave it in the bowl covered with a damp cloth and let it rise for at least 6 hours, until it doubles in volume. Then, grease a rectangular baking pan 10×14 in and spread the dough with your fingertips. Let it rise for another hour, then drizzle the surface with a bit of extra virgin olive oil, some rosemary leaves, and, if desired, some coarse salt, and bake at 400°F for about 20 minutes, until golden.
Once baking is finished, let it cool slightly, cut into slices, and finally serve the quick pumpkin focaccia… enjoy!
Tips and Notes
You can top the pumpkin focaccia with fresh tomatoes, cold cuts, or fresh cheese.
It keeps for two days in a cool, dry place.
It keeps for two days in a cool, dry place.
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