Pumpkin Focaccia
User Reviews
5
Pumpkin Focaccia
Description
This focaccia dough is proofed with active dry yeast activated in warm water with honey for sweetness and lift. The addition of pumpkin puree enriches the dough, adding moisture and tenderizing the crumb. Spices including freshly grated nutmeg and dried sage are incorporated for an autumnal flavor profile. The dough is kneaded until smooth and elastic, then allowed to double in size.
After the initial rise, the dough is transferred into an oiled jelly roll pan, spread and pressed to cover the pan's surface. Traditional finger dimpling is used to create indentations for olive oil to pool. Fresh sage leaves, salted pepitas, and finely grated Parmesan cheese are pressed into the top before a second rise. Baking this focaccia yields a bread with a crisp exterior, airy crumb, and aromatic topping elements.
This pumpkin focaccia makes a flavorful side for soups, salads, or roasted meats, integrating seasonal ingredients into a versatile bread. The combination of herbs, pumpkin, seeds, and cheese creates a balance of earthy, nutty, and savory notes.
Ingredients
- 1 3/4 cups water warm
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 5 cups all-purpose flour plus more for workspace
- ⅔ cup pumpkin puree
- 1 tablespoon kosher
- ½ teaspoon nutmeg fresh grated
- ¼ teaspoon sage dried
- 1 cup extra virgin olive oil
- 1 fresh sage leaves 12 to 15 leaves, handful
- ⅓ cup Pepitas salted
- ¼ cup Parmesan Cheese finely grated
Instructions
- In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
- In the bowl of your stand mixer, add the flour, pumpkin, 1 tablespoon of salt, nutmeg, sage, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
- Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
- After it's doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it's going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another 30 to 60 minutes.
- Preheat the oven to 425 degrees F.
- Uncover the pan and cover the dough with the sage leaves, pepitas and parmesan cheese. Add another sprinkle of sea salt and drizzle of olive oil. Bake the bread for 15 to 20 minutes, until it's golden and toasty. Remove from the oven and let it cool before slicing. Devour!
User Reviews
Overall Rating
5
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