Pumpkin Focaccia 🎃 Recipe by 𝕌𝕟 𝕘𝕣𝕒𝕟𝕔𝕙𝕚𝕖𝕥𝕥𝕠 𝕚𝕟 𝕔𝕦𝕔𝕚𝕟𝕒🦀👨🏻‍🍳
Cooking Instructions 1 hour + 19 hours resting 1 Place the pumpkin cubes in a microwave-safe glass container with a splash of water at the bottom. Cover with plastic wrap and microwave for 5 minutes, even without peeling. Once cooked, puree the pumpkin and set aside. 2 Dissolve the yeast and half the honey in slightly warm water. Stir until the yeast is fully dissolved, then pour into the bowl of a stand mixer along with the pureed pumpkin. Add the flour and start mixing, adding 2 tablespoons of olive oil and gradually the remaining warm water. Knead for a few minutes until you have a very soft dough. Add the salt and continue kneading. 3 Kneading thoroughly is essential. The better the gluten develops, the softer and fluffier the focaccia will be. Transfer the dough to a large bowl and let it rest in the refrigerator for 10–12 hours. Then take it out and place it in the turned-off oven to continue rising. Put a small pot of boiling water in the oven—the steam will help the dough rise higher. Let it rise for about 6 hours without opening the oven. 4 Transfer the dough onto a baking sheet lined with parchment paper greased with a little olive oil. The dough will still be very soft, so stretch it out gently with oiled hands. Heat 2 2/3 tablespoons (40 ml) of water until hot but not boiling. Add the remaining honey, 4 pinches of salt, and 2 tablespoons of olive oil. Stir to make a brine and pour it evenly over the surface of the focaccia. 5 Place the focaccia back in the turned-off oven with a pot of boiling water and let it rise for another hour. Preheat the oven to 480°F (250°C). Once the oven is hot, bake the focaccia until golden brown, about 15 minutes. Before removing from the oven, make sure the bottom is fully cooked. Remove from the pan and, while still hot, sprinkle with coarse salt and rosemary for extra flavor. 1 Place the pumpkin cubes in a microwave-safe glass container with a splash of water at the bottom. Cover with plastic wrap and microwave for 5 minutes, even without peeling. Once cooked, puree the pumpkin and set aside. 1 Place the pumpkin cubes in a microwave-safe glass container with a splash of water at the bottom. Cover with plastic wrap and microwave for 5 minutes, even without peeling. Once cooked, puree the pumpkin and set aside. 2 Dissolve the yeast and half the honey in slightly warm water. Stir until the yeast is fully dissolved, then pour into the bowl of a stand mixer along with the pureed pumpkin. Add the flour and start mixing, adding 2 tablespoons of olive oil and gradually the remaining warm water. Knead for a few minutes until you have a very soft dough. Add the salt and continue kneading. 2 Dissolve the yeast and half the honey in slightly warm water. Stir until the yeast is fully dissolved, then pour into the bowl of a stand mixer along with the pureed pumpkin. Add the flour and start mixing, adding 2 tablespoons of olive oil and gradually the remaining warm water. Knead for a few minutes until you have a very soft dough. Add the salt and continue kneading. 3 Kneading thoroughly is essential. The better the gluten develops, the softer and fluffier the focaccia will be. Transfer the dough to a large bowl and let it rest in the refrigerator for 10–12 hours. Then take it out and place it in the turned-off oven to continue rising. Put a small pot of boiling water in the oven—the steam will help the dough rise higher. Let it rise for about 6 hours without opening the oven. 3 Kneading thoroughly is essential. The better the gluten develops, the softer and fluffier the focaccia will be. Transfer the dough to a large bowl and let it rest in the refrigerator for 10–12 hours. Then take it out and place it in the turned-off oven to continue rising. Put a small pot of boiling water in the oven—the steam will help the dough rise higher. Let it rise for about 6 hours without opening the oven. 4 Transfer the dough onto a baking sheet lined with parchment paper greased with a little olive oil. The dough will still be very soft, so stretch it out gently with oiled hands. Heat 2 2/3 tablespoons (40 ml) of water until hot but not boiling. Add the remaining honey, 4 pinches of salt, and 2 tablespoons of olive oil. Stir to make a brine and pour it evenly over the surface of the focaccia. 4 Transfer the dough onto a baking sheet lined with parchment paper greased with a little olive oil. The dough will still be very soft, so stretch it out gently with oiled hands. Heat 2 2/3 tablespoons (40 ml) of water until hot but not boiling. Add the remaining honey, 4 pinches of salt, and 2 tablespoons of olive oil. Stir to make a brine and pour it evenly over the surface of the focaccia. 5 Place the focaccia back in the turned-off oven with a pot of boiling water and let it rise for another hour. Preheat the oven to 480°F (250°C). Once the oven is hot, bake the focaccia until golden brown, about 15 minutes. Before removing from the oven, make sure the bottom is fully cooked. Remove from the pan and, while still hot, sprinkle with coarse salt and rosemary for extra flavor. 5 Place the focaccia back in the turned-off oven with a pot of boiling water and let it rise for another hour. Preheat the oven to 480°F (250°C). Once the oven is hot, bake the focaccia until golden brown, about 15 minutes. Before removing from the oven, make sure the bottom is fully cooked. Remove from the pan and, while still hot, sprinkle with coarse salt and rosemary for extra flavor. 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