Pumpkin Focaccia
Autumn-inspired focaccia with roasted pumpkin and sage
Bread
Yield: 4 servings
Recipe
Ingredients
- 300g Bread flour
- 250g Cold water
- 50g Pumpkin purée (roasted & blended)
- 6g Salt
- 2g Instant dry yeast
- 12g Olive oil (plus more for coating and topping)
- as desired Pepitas (for topping)
- as desired Nutmeg (for seasoning)
- as desired Roasted pumpkin chunks (for topping)
- as desired Fresh sage leaves
- as desired Nutritional yeast (for topping)
Method
- 1. Roast pumpkin and blend into purée.
- 2. Mix water and pumpkin purée.
- 3. Add flour and mix into shaggy dough.
- 4. Add salt, yeast, nutmeg, and oil. Mix to combine.
- 5. Cover and place in fridge.
- 6. Every 15 mins, do coil folds (4 times total).
- 7. Leave in fridge for 48 hours.
- 8. Oil pan. Gently fold dough once more, place in pan.
- 9. Bring to room temp for 2-4 hours.
- 10. Roast extra pumpkin cubes for topping.
- 11. Dimple dough, top with roasted pumpkin, sage, and pepitas.
- 12. Bake at 220°C for 25-30 minutes.
- 13. Sprinkle with nutritional yeast and brush with olive oil when it comes out.