PUMPKIN FOCACCIA

Name: PUMPKIN FOCACCIA
Cook time: 30 min
Total time: 30 min
Yield: 8 servings
Ingredients: 600 g All purpose flour; 100 g Whole wheat flour; 300-400 ml Water; 200-300 g Pumpkin puree; 14 g Salt; 5 g Dry yeast; Pumpkin; Rosemary; a few leaves Sage; Olive oil; Flaky salt

This seasonal twist on a classic Italian bread features a gorgeous golden crumb, thanks to the addition of rich pumpkin purée right into the dough. Topped with slices of pumpkin, fragrant rosemary and sage, flaky sea salt, and a generous drizzle of olive oil, it boasts an incredibly soft, pillowy texture with a beautifully crisp crust.

Paul

Cook

30m

PUMPKIN FOCACCIA

This seasonal twist on a classic Italian bread features a gorgeous golden crumb, thanks to the addition of rich pumpkin purée right into the dough. Topped with slices of pumpkin, fragrant rosemary and sage, flaky sea salt, and a generous drizzle of olive oil, it boasts an incredibly soft, pillowy texture with a beautifully crisp crust.

Paul

Cook

30m

Ingredients

Method

Nutrition

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Step 1

To make the pumpkin puree, deseed the pumpkin, then bake at 200°C for 30-40 minutes until soft.

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For

600

All purpose flour, or bread flour

100

Whole wheat flour, or more all purpose flour

300-400

Water

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Per Serving

Calories

393kcal

Fat

7.9g

Carbs

69.9g

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PUMPKIN FOCACCIA

PUMPKIN FOCACCIA

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