Pumpkin Focaccia Recipes
PUMPKIN FOCACCIA
Make and share this Pumpkin Focaccia recipe from Food.com.
Provided by BB2011
Categories Breads
Time 1h45m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Combine water, sugar, and yeast in a large bowl; let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place for 30 minutes.
- Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined.
- Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic, about 8 minutes. Add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes.
- Divide dough in half and shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere.
- Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).
- Preheat oven to 400°F.
- Uncover dough and bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.
Nutrition Facts : Calories 180, Fat 5.7, SaturatedFat 2.5, Cholesterol 11.3, Sodium 217.5, Carbohydrate 27.2, Fiber 1.5, Sugar 5.1, Protein 5.1
FOCACCIA WITH TOASTED PUMPKIN SEEDS
Yield Makes 2
Number Of Ingredients 12
Steps:
- Place warm water in processor. Add sugar. Sprinkle yeast over. Let stand until yeast dissolves and mixture is foamy, about 8 minutes. Add 1 tablespoon oil, egg, butter and 1 teaspoon salt. Process to blend. Add flour; process using on/off turns until dough forms and pulls away from sides of processor. Transfer dough to lightly floured surface. Knead until smooth and elastic, about 3 minutes. Oil large bowl. Add dough; turn to coat. Cover with clean dry cloth; let rest 15 minutes.
- Meanwhile, heat 2 tablespoons oil in heavy medium skillet over medium heat. Add pumpkin seeds and basil and stir until seeds begin to brown, about 5 minutes. Transfer to small bowl and cool.
- Knead pumpkin seed mixture into dough. Divide dough in half. Press out each dough piece on ungreased baking sheet to form 8x6-inch oval. Cover loosely with plastic wrap. Let rise until slightly puffed, about 45 minutes.
- Preheat oven to 450°F. Sprinkle dough with salt. Bake until focaccias are golden brown, about 15 minutes. Transfer to rack. Serve warm with olive oil for dipping.
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