Pumpkin Focaccia
Golden, soft, and slightly sweet, this pumpkin focaccia might become your new favorite bread! The pumpkin makes the dough tender and sunset-orange, and incredibly delicious.
Equipment
- kitchen scale
- measuring jug
- Danish dough whisk
- parchment paper
- baking tray 30×23 cm
- cooling rack
Ingredients
- 550 g bread flour (Manitoba)
- 7 g instant dry yeast
- 400 ml water (tepid)
- 200 g pumpkin purée (room temperature)
- 13 g sea salt
- ½ tsp thyme
- ½ tsp sage (dried)
- 70 ml extra virgin olive oil (30 ml for the dough + 10 ml for greasing + 30 ml for brushing)
- flaky salt
Instructions
- Mix the yeast with all the water. Take 2 tablespoons of flour from the total amount and add it to the yeast-water mixture. Whisk well and let it sit for about 10 minutes, until the yeast becomes foamy.
- In a large bowl, sift together the flour and salt. Add dry herbs. Make a well in the center and add the pumpkin purée.
- Once the yeast is foamy, start pouring it into the well while mixing. Add 30 ml of olive oil and stir with a wooden spoon until no dry bits remain. Cover and let rest for about 30 minutes. The dough will be sticky, and that’s exactly how it should be.
- Do the first stretch and fold 4-6 times. It helps to have a small bowl of water nearby to wet your fingers so the dough doesn’t stick too much. Repeat this step 3 times, every 20 minutes.
- Line your baking pan with parchment paper and drizzle a bit of olive oil on the bottom, spreading it evenly. After the final fold, gently transfer the focaccia dough into the prepared pan.
- Stretch it out with your fingers all the way to the edges so it’s evenly thick throughout. Cover with a lid or plastic wrap and let rise for about 1 hour.
- Half an hour before baking, preheat the oven to 230°C (450°F), no fan. Pour the remaining olive oil evenly over the dough, then make dimples with your fingers. Add your toppings, or just sprinkle with flaky salt, whatever you prefer. I usually make two pumpkin focaccias: one sprinkled only with salt and one with some cheese and veggies. Bake until golden, for about 30-35 minutes.
- After the focaccia has been baked, take it out of the oven, remove it from the tray onto a cooling rack (without parchment paper so it doesn't steam from below).
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Nutrition
Serving: 1sliceCalories: 330kcalCarbohydrates: 52gProtein: 9gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 636mgPotassium: 130mgFiber: 3gSugar: 1gVitamin A: 3898IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.