Pumpkin and Olive Focaccia… how good is pumpkin! You can prepare so many sweet or savory recipes with this vegetable; everything turns into something delicious and wholesome.
Today i’m leaving you with this recipe to prepare with pumpkin: pumpkin and olive focaccia—a recipe that tastes like autumn, incredibly fragrant, tall, super soft, and full of flavor.
If you want a brighter orange focaccia, add a little turmeric to the dough; I didn’t add it because i preferred to keep the focaccia natural like this.
You can enjoy Pumpkin Focaccia in all its goodness plain, fresh out of the oven as a substitute for bread, or stuffed with cured meats and cheeses.
Preparing it is very simple. I used my hands—what can isay, even though i have a stand mixer at home, I prefer working the dough by hand. But if you don’t want to get your hands dirty, feel free to use a stand mixer.
I’m sure this pumpkin focaccia will amaze you with its incredibly soft and tasty goodness!
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Pumpkin and olive focaccia: a recipe that tastes like autumn, wonderfully fragrant, thick, super soft, and full of flavor.
Ingredients for the Pumpkin Purée
Ingredients for the Focaccia
Steps
Preparing the Pumpkin Purée
Take the pumpkin, cut it in half, and use a spoon to remove all the seeds from one half (you can use the other half for other recipes). Slice it, peel off the skin, and cut the flesh into cubes.
Place the cubes in a pot and add the sliced onion, cherry tomatoes cut in half, a drizzle of olive oil, salt, and the chili pepper if you like. Mix well and add the water.
Cover with a lid and cook for about 25 minutes, or until the pumpkin becomes soft.
Blend everything using an immersion blender, then let it cool slightly. Measure out 240 g of the purée and set it aside.
PREPARING THE FOCACCIA
Dissolve the fresh yeast in a bowl with the warm water.
Place the flour in a large bowl (or the bowl of a stand mixer). Mash the boiled potato directly into the bowl using a potato ricer, then give it a quick mix with a spatula.
Add 120 g of the pumpkin purée, mix again, and pour in the dissolved yeast. Work the mixture a bit more and then add the salt.
Knead the dough with your hands until all ingredients come together. Finally, add the 3 tablespoons of extra virgin olive oil, knead it in, and transfer the dough to a lightly floured work surface.
Knead vigorously, shape it into a smooth ball, and place it back in the bowl. Cover with plastic wrap and let it rise for 2 hours inside an turned-off oven with the light turned on.
Once the dough has risen, pour it into an greased baking pan. Oil your hands and gently stretch the dough to cover the bottom of the pan. Cover with plastic wrap and let it rise for another 20 minutes.
DECORATING AND BAKING
Oil your hands again and press your fingertips into the dough to create small dimples so that the pumpkin cream will settle well into the focaccia.
Take the remaining 120 g of pumpkin purée and spread it over the entire surface of the focaccia using a spoon.
Scatter the green olives over the top, add a few fresh rosemary needles, sprinkle with a pinch of salt, and finish with a final drizzle of extra virgin olive oil.
Bake in a preheated oven at 200°C (390°F) for 25 minutes.
Turn off the oven and let the focaccia rest inside for 10 minutes to cool slightly. Remove from the oven and serve in all its deliciousness.
Varied doses for servings