Pumpkin Focaccia

Focaccia

I’d be lying if I said I had experience making focaccia (this was my first attempt, ever). One of my fondest memories of focaccia brings me back to the times I would dine at La Villa with my family or best friends growing up. If you’re from South Brooklyn, you may know of La Villa and their ICONIC complementary roasted garlic and onion focaccia.

I was determined to remake the savory and crispy bread with an autumnal twist. Enter Pumpkin Focaccia! She’s slightly sweet (thanks to the pumpkin puree), has a depth of flavor thanks to the rosemary, and a slight kick courtesy of the red onions. Now go flour your surface, preheat your oven and enjoy!

Pumpkin Foccacia

INGREDIENTS

• 3/4 cup warm water

• 2 tsp maple syrup

• 2 1/4 tsp dry active yeast

• 3 1/2 cup bread flour

• 1 1/2 cup roasted pumpkin puree

• 1 tbsp extra virgin olive oil (+ 2 tbsp for topping)

• 1 1/4 tsp fine sea salt

• 3 tbsp fresh rosemary

• 1/4 red onion, thinly sliced

• Flakey sea salt

DIRECTIONS

1. Preheat the oven to 350F

2. First, make the yeast mixture by mixing together the warm water, maple syrup, and dry active yeast; set aside for 5 minutes

3. In a large bowl, add the bread flour, pumpkin puree, olive oil, sea salt, and yeast mixture; mix until just combined

4. Place dough on a well floured surface and knead for 3-5 minutes (dough should spring back to the touch)

5. Rest the dough in an oiled bowl, covered, for 1 hour

6. Once doubled in size, knead the dough for another 20 seconds

7. Grease a 9x13 pan with olive oil and butter

8. Spread the dough into the pan and let rest, covered, for 1-2 hours (crucial)

9. Once dough has doubled, dimple the dough and brush on 2 tbsp olive oil

10. Garnish with rosemary, sliced red onion, and flakey sea salt

11. Bake for 30 minutes; then broil for last 5 minutes for crispiness

12. Serve with hot honey butter

13. Dive in!