Pumpkin Focaccia Recipe
User Reviews
5
-
Prep Time
45 mins
-
Cook Time
25 mins
-
Proofing time:
4 hrs 15 mins
-
Total Time
5 hrs 25 mins
-
Servings
8 servings
-
Calories
409 kcal
-
Course
Main Course
-
Cuisine
Vegan
Pumpkin Focaccia Recipe
Description
This Pumpkin Focaccia recipe incorporates roasted sweet pumpkin purée into a yeasted dough enriched with olive oil and maple syrup, adding moisture and a touch of sweetness. The dough is made by combining flour, salt, and yeast with a mixture of pumpkin purée, water, and maple syrup, then kneaded and allowed to rise until doubled in size. Before baking, the dough is stretched into a rectangle on a baking tray, drizzled with olive oil, and spaced dimples are created with fingers to hold toppings and oil.
The focaccia is topped with sliced yellow and red bell peppers, red onion, mushrooms, and zucchini, adding savory, fresh vegetable flavors and color contrast. Dried thyme and fresh chives contribute herbal aroma and complexity. Baking at moderate temperature results in a golden crust with a chewy, airy inside enhanced by the pumpkin’s natural sweetness and moistness.
This focaccia suits multiple occasions from casual meals to bread accompaniment. Serve warm or at room temperature alongside salads or soups. The vegetable toppings provide a nice variation, and the herbs pair well for balance. Adjust toppings as desired for seasonal availability or preference.
Ingredients
- 1 lb pumpkin around ½ a medium pumpkin - choose a sweet pumpkin variety for this recipe
- 5 tbsp olive oil
- 5 cups flour
- 2 tbsp yeast
- 1 tsp salt plus more for garnishing
- 2 cups water
- 2 tbsp maple syrup
- ½ large yellow bell pepper sliced
- ½ large red bell pepper sliced
- 1 large red onion sliced
- ½ cup mushrooms sliced
- ½ cup zucchini sliced
- chive small bunch, fresh
- 1 tbsp thyme dried
Instructions
- Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
- Drizzle the pumpkin with 1 tbsp olive oil and bake in the preheated oven for 20-25 minutes at 180 degrees C/350 F, until fully softened.
- Transfer it to a blender or food processor and blend until a purée forms.
- Mix together the flour, salt and yeast. In a different bowl, combine water, the pumpkin purée, and maple syrup. Then, add the wet ingredients to the dry and mix until thoroughly combined. At the end, mix in 2 tbsp olive oil.
- Transfer the dough to a large baking tray lined with parchment paper, and stretch into a large rectangle. Cover with cling film and allow to rise at room temperature for 3-4 hours, until roughly doubled in size.
- Drizzle 2 tbsp more olive oil on the focaccia and dimple the dough using your fingers by pressing them almost all the way through. Allow to rise for 10-15 minutes more.
- Preheat the oven to 180 degrees C/350 F.
- Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia. Sprinkle with sea salt and dried thyme.
- Bake for 22-25 minutes, until crispy on the outside and golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Calories | 409kcal | 20% |
| Carbohydrates | 70g | 23% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 299mg | 12% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5206IU | 104% |
| Vitamin C | 42mg | 47% |
| Calcium | 47mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
