This is the classic recipe to do a flatbread in genoa style with the addition of pumpkin! It’s a recipe that require some time for the rise of the dough but it’s very easy to do and the pumpkin focaccia can be eat with salami, speak or mortadella!!
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Ingredients
600 gr ( 1.32 pound ) Pumpkin
300 gr ( 0.66 pound ) All-purpose Flour or 00 Flour
200 gr ( 0.44 pound ) Bread Flour or Manitoba Flour
300 gr ( 0.66 pound ) water
25 gr ( 0.88 ounce ) yeast
15 gr ( 0.53 ounce ) salt
1 teaspoon honey
for the salamoia
66 gr ( 2.33 ounce ) extra virgin olive oil
33 gr ( 1.16 ounce ) water
10 gr ( 0.35 ounce )salt
cut the pumpkin in slices, clean from the seeds and put in oven for 40 minutes at 130° c
remove the skin of the pumpkin and put it in the food processor
you can add until 100 gr of water to help at mash the pumpkin
take the mashed pumpkin and put it in a bowl
take the water and dissolve the yeast in it
put the two types of flour on a pastry board
add the mashed pumpkin and the olive oil and begin to work the dough
Add the water a bit at the time working the dough
work the dough until is firm and elastic
let it rise for 2 hours
divide the dough in 2 parts
take one baking sheet and brush with olive oil
put one dough in it pressing gently until it cover all the baking sheet
repeat the operation for the other baking sheet
let the dough rest for 30 minutes
prepare the salamoia, in a bottle put the ingredients and shake vigorously
press gently again the dough
pour the salamoia on both the baking sheet
sprinkle the mixture with rosemary
let the dough rise for 6/8 hours
put in the oven at 250° for 15/20 minutes
That’s all! This kind of focaccia it’s better served with speck, salami or mortadella!if you have liked the recipe please subscribe, let this community grow and like the video, if you have any question feel free to ask in addition share on instagram YOUR pumpkin focaccia I’m always curious to see how my recipe are done!!
#pumpkin
#flatbread
#focaccia