Pumpkin Focaccia

Soft focaccia with pumpkin, an easy and perfect dough for a thousand occasions. This autumn focaccia is really good and with a slightly sweet flavour thanks to the pumpkin, it is perfect to accompany cheeses or vegetables. It is made with few ingredients and we can customize it with olives, diced provola or even with rosemary that goes very well with pumpkin. I added a little turmeric to the dough, try it because I’m sure you will like it. This focaccia is perfect instead of bread, as an aperitif or to accompany a buffet. Let’s see together how to make it happen!

INGREDIENTS

500 g of flour 0
a sachet of dehydrated brewer’s yeast (7g)
2 teaspoons of sugar
400 g of cooked pumpkin
2 tablespoons of olive oil
salt to taste
300 ml of warm water
a teaspoon of turmeric (optional)

Preparation of Pumpkin Focaccia

First, in a bowl, combine the flour, yeast and sugar. We mix with a fork.

At this point, we immediately add the cooked and well-crushed pumpkin (it must become a pulp). Let’s mix it well with the flour, it doesn’t matter if a few pieces remain. We also combine turmeric, salt and olive oil. Stir again and add lukewarm water a little at a time.

First with a fork and then with your hands, we knead the dough until it forms a firm and slightly sticky dough. Let it rise for 2-3 hours in a warm place covered with cling film.

When the dough has doubled its volume, let’s transfer it to a well-oiled pan.

Let it rise for 30-40 minutes in the pan. After the rising time, season the focaccia with oil and salt and bake at 180 degrees in a ventilated oven for about 30 minutes, or in a static oven at 190 degrees for the same time.

Once cooked, let it cool and then cut it into small pieces.

You may be interested to read Cake of Fig With Walnut recipe/ Italian apple tart recipe/ Eggplant Cordon Bleu recipe.