The focaccia with pumpkin and radicchio is a leavened dish suitable for this period when both pumpkin and radicchio are available 🙂
These days, the heat continues even though it’s a bit unusual for this time of year, so people often still prefer more summery dishes, but I wanted to start enjoying autumnal dishes.
So here I am presenting this focaccia that I prepared for today’s lunch instead of bread.
To make the filling richer, besides radicchio, I used a red onion and some scamorza cheese.
The result was a very tasty filling that I really liked.
It’s a quick version because it’s prepared with instant yeast, meaning it rises directly in the oven.
Since I didn’t have much time to spend in the kitchen today, I opted for a quick focaccia like this.
P.S.: Also try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 9.5-inch baking pan
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Focaccia with Pumpkin and Radicchio
- 2 cups all-purpose flour
- 1/2 cup water
- 1/4 oz instant yeast
- 1/2 teaspoon salt
- 7 oz pumpkin
- 3.5 oz red radicchio
- 1 red onion
- 3.5 oz scamorza cheese
- 1 tablespoon extra virgin olive oil (+1 tablespoon for greasing the dough ball)
- to taste salt
Tools
- 1 Knife
- 1 Spoon
- 1 Bowl
- 1 Pan
- 1 Baking Pan
- 1 Parchment Paper
Steps for Focaccia with Pumpkin and Radicchio
Prepare the filling.
Peel, wash the pumpkin, and cut it into chunks.
Peel, wash the onion, and slice it thinly.
Wash the radicchio and slice it thinly.
Place the pumpkin and onion in a pan with a little water, cover with a lid, and cook for 10 minutes, then add the radicchio and continue for another 5 minutes or until everything is just tender.
Season everything with a tablespoon of oil and salt to taste.
Prepare the dough.
Pour the flour and yeast on the table, add the water in which the salt was previously dissolved.
Work the dough with your hands and form a ball.
Line a baking pan with parchment paper and, with hands greased with a tablespoon of oil, spread out the dough. Spread the previously prepared filling and the crumbled scamorza cheese on the surface.
Preheat the oven to 356°F in static mode and bake the focaccia with pumpkin and radicchio for about 45 – 50 minutes.
Serve immediately hot or warm.
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