Pumpkin Focaccia. Easy recipe from Benedetta.
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Pumpkin Focaccia. Easy recipe from Benedetta.
Focaccia is always an excellent substitute for bread, even the proverbs tell us so! And like bread, it is versatile and lends itself to being enriched in the dough with various ingredients. One of these, which reigns supreme in the autumn period, is the delicious pumpkin: how about seeing my Pumpkin Focaccia recipe together? An incredibly soft, fragrant and fragrant rustic leavened product!
For the leavening of this focaccia I used PANEANGELI Mastro Fornaio Brewer's Yeast, which must not be dissolved or reactivated in water but can be added directly to the flour together with two teaspoons of sugar, to then leave the dough to rise in a warm place up to doubling the volume; the result will be a soft and well-leavened focaccia. The pumpkin is present in the form of a puree mixed with the dough, and gives the latter a slightly sweet taste which, by contrast, makes this focaccia perfect to accompany cheeses and cured meats, but also grilled vegetables. Furthermore, we can choose to enrich and personalize it with the addition of olives or diced cheese, and sprinkle it with aromatic herbs such as thyme or rosemary (as I did).
We can offer our Focaccia alla Zucca both at the table as a substitute for bread, as an aperitif or in a savory buffet. In short, a really tasty idea to prepare something different from the classic focaccia but just as tasty... indeed, more! Try it and then tell me what you accompanied it with!
INGREDIENTS
500 g of flour 0
1 sachet (7 g) of PANEANGELI Mastro Fornaio brewer's yeast
2 teaspoons of sugar
250 g of cleaned pumpkin pulp
1 egg
20 g of sugar
10 g of salt
1 tablespoon of turmeric
40 g of extra virgin olive oil
200 ml of warm milk
Coarse salt to taste
Rosemary to taste
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3 окт 2024
