Pumpkin focaccia
Pumpkin is perfect for soups, stews, curries, and more. But it really shines when baked into a delicious Italian focaccia!
Ingredients for one baking tray of focaccia:
- 400g wheat flour
- 1 tsp salt
- 1 cube of fresh yeast
- 1 pinch of sugar
- 3 tbsp mamma lucia Olive Oil extra vergine for the dough
- 170g Hokkaido pumpkin (or 200g store-bought pumpkin puree)
- 100ml warm water
- 3 tbsp mamma lucia Olive Oil extra vergine for coating
- 3 tsp finely chopped fresh sage
- 2 tbsp coarse salt, e.g. sea salt or Himalayan salt
Preparation:
If you don’t have canned pumpkin puree: Cut about 170g of Hokkaido pumpkin into cubes and boil in salted water until tender. Blend with 30ml of the cooking water to make a smooth puree, then let it cool.
In a large bowl, mix the flour with the salt, and create a well in the center. Crumble the yeast into the well and sprinkle with a pinch of sugar. Pour the warm water over the yeast and stir gently. Let it sit for 5 minutes. Add the olive oil and pumpkin puree, and mix everything together until a rough dough forms.
Transfer the dough to a work surface and knead it thoroughly until smooth. Shape it into a ball, coat it lightly with olive oil, and return it to the mixing bowl. Cover the bowl and let the dough rise in a warm place for 1 hour, or until it doubles in size.
Carefully remove the dough from the bowl and shape it into a rectangle on a baking sheet. Let it rise again for 20 minutes. Preheat the oven to 200°C (400°F).
Brush the dough with olive oil and use your fingertips to press small dimples all over the surface. Sprinkle with flaky salt and chopped sage. Bake the focaccia at 180°C (fan) for about 25 minutes, or until golden brown. Allow it to cool completely before cutting it into squares.
Enjoy!
Do you have any questions about our range or packaging sizes?
You can reach us by phone at +49 69 38 03 11-0 or by mail at eterna@mamma-lucia.de
