Description
Focaccia de calabaza suave y aireada con romero, aceite de oliva, sal en escamas y pepitas opcionales.
Ingredients
Scale
- 4 cups (500 g) all-purpose flour
- 2 1/4 teaspoons (7 g) instant yeast
- 1 tablespoon brown sugar or granulated sugar
- 1 1/2 teaspoons fine salt
- 1 cup (240 g) pumpkin puree
- 1 cup (240 ml) lukewarm water, plus 1–2 tablespoons if needed
- 4 tablespoons extra-virgin olive oil, divided, plus more for greasing
- 1–2 tablespoons fresh rosemary leaves
- Flaky sea salt, to taste
- 2 tablespoons pumpkin seeds, optional
Instructions
- Mix flour, yeast, sugar, and salt in a large bowl. Add pumpkin puree, lukewarm water, and 2 tablespoons olive oil; stir until no large dry patches remain.
- Cover and rest for 20 minutes.
- With a damp hand, stretch and fold the dough from four sides. Cover and rest 20–30 minutes. Repeat two more times.
- Cover and let rise in a warm place until visibly puffy, about 60–90 minutes depending on room temperature.
- Generously oil a 9 × 13-inch pan. Transfer the dough and gently stretch toward the edges. Rest 10 minutes if it resists.
- Cover and let rise 30–60 minutes until light and bubbly. Preheat oven to 425°F (220°C).
- Drizzle with remaining olive oil. Dimple deeply with oiled fingers, then top with rosemary, flaky salt, and optional pumpkin seeds.
- Bake 22–28 minutes, until deeply golden with crisp edges. Cool briefly, then transfer to a rack.
Notes
Use 100% pumpkin puree, not pumpkin pie filling. A wet, sticky dough is normal for focaccia; avoid adding excess flour.
- Prep Time: 25 minutes
- Rising Time: 2 hours 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 piece
Keywords: pumpkin focaccia, pumpkin focaccia recipe, pumpkin rosemary focaccia, focaccia de calabaza