Today, a recipe for focaccia dough: pumpkin flatbread.

This recipe was born on the fly to avoid throwing away some pumpkin puree left over from making delicious pumpkin gnocchi. Those who already follow me know that I am against waste and always try to recover as much as possible, especially in the kitchen my motto is zero waste be happy! I had baked some pumpkin for other preparations and having just a little left over, I used it to create a semi-crunchy and super delicious focaccia. I used a Delica pumpkin with compact and slightly sweet flesh which I think goes great with rosemary. Pumpkin flatbread is excellent to eat as is and perfect to accompany cured meats and aged cheeses.

So if you make some pumpkin pasta or a cereal soup and have leftover pumpkin, remember you can also prepare this wonderful focaccia.

Let’s see together, step by step, how to make this recipe.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 6 Hours
Preparation time: 10 Minutes
Portions: 1 round pan of 22 cm
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

Below you will find the links to the ingredients used

3/4 cup all-purpose flour
3 1/3 tbsp water
2 tsp olive oil
1/4 cup pumpkin (puree (100 g raw pumpkin))
1/2 tsp fine salt
2/3 tsp dry yeast
1 sprig rosemary
as needed seed oil (for greasing)

Tools

Below you will find the links to some of the tools used to make the recipe

1 Scale
1 Stand Mixer
1 Baking Pan
1 Immersion Blender
1 Knife
1 Cutting Board

Let’s Start!

Take the pumpkin and wash it, cut it in half, and remove the internal filaments. Then wrap it in aluminum foil and place it in a baking pan. Bake at 400°F for 35 minutes. When it’s cooked, separate the pulp from the skin with a spoon and blend it with an immersion blender.
In the stand mixer bowl, put the water, yeast, and half of the flour and knead for a couple of minutes. If your hook does not reach the bottom of the bowl, turn off and help yourself with a spatula. Let it rise for a quarter of an hour like this.
After the pre-dough rising time, add the rest of the flour, salt, the previously obtained pumpkin puree, and start kneading at medium-high speed. While the dough turns, pour the olive oil in a thin stream and let it knead for three to four minutes. Turn off and beat the dough vigorously with your hands inside the bowl. Move the dough to a slightly oiled bowl and cover with plastic wrap. Let it rise until doubled, about 4 hours.
Now that the dough has risen, pour it into an oiled pan and spread it by pressing with your fingertips. Before doing this operation, oil your hands a bit because the dough is nicely hydrated. Let it rise in the covered pan with plastic wrap for a couple of hours.
Bake in a preheated oven at 480°F for about 12 minutes and until it is nicely golden underneath. Before baking, pour a drizzle of olive oil, press with your fingertips into the dough, and add some rosemary needles.
Before finishing it all, take a picture of your pumpkin flatbread, post it on social media tagging me (una riccia che pasticcia), and let me know what you paired it with.