Pumpkin Focaccine
Dive into the cozy flavors of fall with these delightful pumpkin focaccine! Fluffy and wholesome, these golden-brown delights are perfect for cradling your favorite fillings, whether savory or sweet. Made with pureed pumpkin and a hint of rosemary, they’re not just tasty—they're a festive treat that will brighten up any meal!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 30 gr di yogurt bianco (1.06 oz)
🫙Pantry Staples(3)
- 200 gr di farina (1.6 cup)
- 3gr di lievito istantaneo per salati (0.11 oz)
- 10 ml di olio evo (0.34 fl oz)
📦Other(1)
- 150 gr di zucca cotta (5.29 oz)
👨🍳 Instructions
- 1
Mix all ingredients together until a dough forms.
- 2
Shape the dough into small rounds and bake until golden.
💡 Pro Tips
- ✓Hydrate your focaccine dough to 75-80% hydration ratio (750-800g liquid per 1kg flour) because pumpkin puree adds moisture but also starch that needs extra water to create the characteristic open crumb structure.technique75-80% hydration
- ✓Roast fresh pumpkin at 400°F until edges caramelize and moisture reduces by 30-40%, concentrating sugars and preventing soggy dough from excess water content.ingredient400°F, 30-40% moisture reduction
- ✓Proof your shaped focaccine for 45-60 minutes at room temperature until they increase by 50% in size, as pumpkin's natural sugars slow yeast activity compared to plain dough.timing45-60 minutes, 50% size increase
- ✓Bake at 425°F for the first 10 minutes, then reduce to 375°F to finish, because the sugars in pumpkin caramelize quickly and can burn before the interior sets.technique425°F then 375°F, 10 minutes
- ✓Dimple the surface with oiled fingertips just before baking to create steam pockets that prevent dense spots where pumpkin puree concentrates.technique
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Pumpkin Focaccine
Dive into the cozy flavors of fall with these delightful pumpkin focaccine! Fluffy and wholesome, these golden-brown delights are perfect for cradling your favorite fillings, whether savory or sweet. Made with pureed pumpkin and a hint of rosemary, they’re not just tasty—they're a festive treat that will brighten up any meal!
📝 Ingredients
Serves 4🥛Dairy & Eggs(1)
- 30 gr di yogurt bianco (1.06 oz)
🫙Pantry Staples(3)
- 200 gr di farina (1.6 cup)
- 3gr di lievito istantaneo per salati (0.11 oz)
- 10 ml di olio evo (0.34 fl oz)
📦Other(1)
- 150 gr di zucca cotta (5.29 oz)
👨🍳 Instructions
- 1
Mix all ingredients together until a dough forms.
- 2
Shape the dough into small rounds and bake until golden.
💡 Pro Tips
- ✓Hydrate your focaccine dough to 75-80% hydration ratio (750-800g liquid per 1kg flour) because pumpkin puree adds moisture but also starch that needs extra water to create the characteristic open crumb structure.technique75-80% hydration
- ✓Roast fresh pumpkin at 400°F until edges caramelize and moisture reduces by 30-40%, concentrating sugars and preventing soggy dough from excess water content.ingredient400°F, 30-40% moisture reduction
- ✓Proof your shaped focaccine for 45-60 minutes at room temperature until they increase by 50% in size, as pumpkin's natural sugars slow yeast activity compared to plain dough.timing45-60 minutes, 50% size increase
- ✓Bake at 425°F for the first 10 minutes, then reduce to 375°F to finish, because the sugars in pumpkin caramelize quickly and can burn before the interior sets.technique425°F then 375°F, 10 minutes
- ✓Dimple the surface with oiled fingertips just before baking to create steam pockets that prevent dense spots where pumpkin puree concentrates.technique