Pumpkin Focaccia is an easy and delicious bread with the mildly sweet flavor of pumpkin and topped with rosemary, salt and corn flour.
Soft and fluffy inside, just-crispy on the outside.
It is perfect for the winter season.
Pumpkin and corn flour focaccia bread
Ingredients
Focaccia dough
- 2.5 cups less 2 tsp (330 g) bread flour (12% proteins)
- 1/8 cup + 1 tbsp + 1 tsp (40 g) fine corn flour
- 4 tbsp + 2 tsp (70 g) water
- 5 tbsp + 2 tsp (85 g) whole fat milk
- 1 cup + 1 tbsp (240 g) pumpkin purée
- 8,5 lievito di birra fresco
- 2.5 tbsp (35 g) soft unsalted butter
- 1+1/4 teaspoons fine sea salt (9.5 g) fine salt
Extra
- Extra virgin olive oil
- Finely chopped fresh rosemary
- Salt flakes
- Corn flour
Instructions
In the bowl of a stand mixer fitted with hook attachment, pour the sifted flours with yeast and pumpkin puree and knead to combine on low speed for 1 or 2 minutes.
Add the milk and water and knead on speed 2 for 2 minutes.
When all the ingredients are completely combined, increase the speed to 3 and knead for 8/10 minutes.
Then, gradually add the butter and knead for 3/4 minutes on speed 3/4.
Then, gradually add the salt and knead on speed 2/3.
When salt is completely incorporated, knead for 2/3 minutes Moore on speed 2/3.
On a lightly floured surface, shape the focaccia dough into a ball, place into a ball, cover with plastic wrap and let rise until double in size.
On a lightly floured surface, stretch and fold the dough, cover with a bowl and let set for 40/45 minuti.
Gently deflate the dough, grease a 9x12 inches (23x32 cm) baking tin and then stretch it out to fill the pan until almost the edges.
Cover the pan with cling wrap and put in a warm place for 90/120 minutes.
Heat fan oven at 355F - 180°C.
Drizzle dough with extra virgin olive oil and gently rub over surface so the whole surface is covered with oil; poke all your fingers into the dough, repeatedly across the surface.
Scatter with salt flakes, chopped rosemary and corn flour, then bake for 25 minutes.
Turn out onto a cooling rack.
Leave to cool completely before slicing and serving.
Enjoy!
L'articolo Pumpkin and corn flour focaccia bread proviene da Cooking Me Softly.
