Savory Pumpkin Focaccia is a soft and fragrant savory leavened bread, perfect for cutting into wedges and serving piping hot in place of bread, to accompany any main course or side dish. Seasoned simply with coarse salt flakes and rosemary, it can be cut in half and stuffed with ham, mortadella, and other cured meats, cheeses, vegetables, and legume hummus. It can then be served as a delicious appetizer, brunch, or as part of a festive buffet.
The recipe is not complicated at all: simply prepare the starter (mixing brewer's yeast, a portion of water, and flour) and let it rest for half an hour. Then, combine it with the pumpkin, previously baked and pureed, add the remaining ingredients, and work them in a bowl until you obtain a compact dough. This is then left to rise until doubled in size, then spread out on a baking sheet and seasoned.
After a second leavening, all that's left to do is bake it for 30 minutes at 375°F/190°C: the result is a tall, soft, and aromatic focaccia, delicious when freshly made but also excellent the next day: it's therefore also perfect for making in advance and taking with you for lunch at the office, at school, or for a picnic with friends.
Ingredients
How to Make Savory Pumpkin Focaccia
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Prepare the starter: collect the yeast, 100 ml of water and 100 grams of flour in a bowl, both taken from the total dose.
Prepare the starter: collect the yeast, 100 ml of water and 100 grams of flour in a bowl, both taken from the total dose.
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Mix the ingredients with a spoon until a smooth batter forms. Cover it with a sheet of cling film and let it rise until doubled in size.
Mix the ingredients with a spoon until a smooth batter forms. Cover it with a sheet of cling film and let it rise until doubled in size.
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Meanwhile, cut the pumpkin into wedges, remove the seeds and internal filaments then peel it and cut it into thin slices.
Meanwhile, cut the pumpkin into wedges, remove the seeds and internal filaments then peel it and cut it into thin slices.
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Arrange the slices on a baking tray lined with baking paper and cook them in a preheated static oven at 350°F/180°C for 20 minutes.
Arrange the slices on a baking tray lined with baking paper and cook them in a preheated static oven at 350°F/180°C for 20 minutes.
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Remove the pumpkin from the oven when it is soft and easy to flake with a fork, then let it cool completely.
Remove the pumpkin from the oven when it is soft and easy to flake with a fork, then let it cool completely.
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Transfer the pumpkin to a food processor and blend until you obtain a smooth, homogeneous puree.
Transfer the pumpkin to a food processor and blend until you obtain a smooth, homogeneous puree.
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When the pumpkin is completely cold and the yeast has doubled in volume, collect them in the same bowl.
When the pumpkin is completely cold and the yeast has doubled in volume, collect them in the same bowl.
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Add the rest of the flour, the water, then continue with the salt and oil.
Add the rest of the flour, the water, then continue with the salt and oil.
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Incorporate the ingredients with a spoon and then continue to knead them with your hands, first in the bowl, then on the work surface.
Incorporate the ingredients with a spoon and then continue to knead them with your hands, first in the bowl, then on the work surface.
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Grease the dough with oil and form a smooth, homogeneous and compact ball.
Grease the dough with oil and form a smooth, homogeneous and compact ball.
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Transfer it to a bowl, cover it with a layer of cling film and let it rise in the oven with the light on until it doubles in size: this will take about 3 hours.
Transfer it to a bowl, cover it with a layer of cling film and let it rise in the oven with the light on until it doubles in size: this will take about 3 hours.
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Take the dough again when it is well swollen.
Take the dough again when it is well swollen.
Place it on a baking tray lined with baking paper or generously greased with oil.
Place it on a baking tray lined with baking paper or generously greased with oil.
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Grease the surface with a drizzle of oil and roll out the dough, gently spreading it with your fingertips.
Grease the surface with a drizzle of oil and roll out the dough, gently spreading it with your fingertips.
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Distribute the rosemary needles.
Distribute the rosemary needles.
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Sprinkle with coarse salt and let it rise for another hour, then finish with another spoonful of oil.
Sprinkle with coarse salt and let it rise for another hour, then finish with another spoonful of oil.
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Bake in a preheated oven at 190°C (375°F): bake for the first 10 minutes on the lowest rack, then for another 20 minutes on the middle rack. Remove the focaccia from the oven when it's puffed up and a nice golden brown and let it cool.
Bake in a preheated oven at 190°C (375°F): bake for the first 10 minutes on the lowest rack, then for another 20 minutes on the middle rack. Remove the focaccia from the oven when it's puffed up and a nice golden brown and let it cool.
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Enjoy!
Enjoy!
What Else Can I Add to This Focaccia?
If you like, you can add a pinch of turmeric for an even more intense color; you can enrich the dough with pitted olives and mixed seeds, add some chopped sage or a sprig of thyme on top.
Storage Instructions
Savory pumpkin focaccia can be stored at room temperature, in a paper bread bag, for up to 2 days.
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