Pumpkin Focaccia Recipe by of 17-10-2019
There pumpkin focaccia it is a soft and fragrant leavened product, perfect both to accompany a platter of cold cuts and cheeses and to eat like that. Between cooking the pumpkin and leavening times are a bit long, but I assure you that when the scent begins to spread during cooking, you will know that it was worth it;) You can leave it simple, or flavor it on the surface with aromatic herbs, such as rosemary or sage: the result will always be mouth-watering!
How to make pumpkin focaccia
First clean the pumpkin, cut it into thin slices and bake in a preheated convection oven at 180 ° C for about 1 hour or until soft.
Meanwhile, put the ingredients for the leavening in a bowl, mix until a uniform batter is created, and let it rise for about 1 hour or until doubled.
Once cooked, mash the pumpkin with the tines of a fork until you get a puree and let it cool.
Take back the leavening and add the pumpkin now at room temperature together with the two flours, water and salt.
Work until you get a homogeneous mixture.
Roll out the dough into a lightly greased pan, then let it rise for about 2 hours or until doubled.
Brush the focaccia with oil (if you want, sprinkle with a little coarse salt and herbs to taste).
Bake the pumpkin focaccia for 20-25 minutes at 190 ° C in a preheated convection oven, then let it cool down before serving.