Pumpkin Focaccia Bread
A soft Focaccia Bread with a subtle taste of pumpkin. With black olives a drizzle of olive oil and a sprinkle of salt. Easy & delicious.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup Pumpkin Puree ((just pumpkin))
- 1/4 cup water ((add more if needed))
- 1 teaspoon salt
- 1/2 teaspoon honey
- 2 3/4 cups all purpose flour
- 1 teaspoon yeast ((active dry yeast))
- 1 tablespoon olive oil
- 15-20 black olives ((cut in half))
Instructions
- 1
In the stand up mixer with the dough hook attached add first the pumpkin puree, then add the water, salt, honey, flour and the yeast last.
- 2
Mix the ingredients together for approximately 2 minutes (if dough is too dry add a little more water, a tablespoon at a time), then add the olive oil. Continue to mix until the dough is compact and elastic, approximately 5-7 minutes.
- 3
Remove dough to a lightly floured surface and knead a few times into the shape of a ball. Place in a lightly oiled bowl, cover with a tea towel and let rise in a warm draft free area for 2 hours or doubled in bulk.
- 4
Pre-heat oven to 400F (200C).
- 5
Place dough on a lightly oiled cookie sheet and shape in desired shape (round, square, oblong etc.). Using your finger tips or knuckles make indentations in the dough. Top with the black olives, drizzle with some olive oil and a sprinkling of rock salt. Bake for approximately 15 minutes or until golden. Let sit 5 minutes then slice and serve. Enjoy.