More Great Recipes: Bread

Pumpkin Focaccia

User Avatar
Member since 2008

Serves 2 loaves | Prep Time | Cook Time


3/4 cup warm water
1/3 cup brown sugar
1 package yeast
3 1/2 cups bread flour
3 T melted butter
1 cup canned pumpkin
1 tsp salt
1/4 nutmeg
3 oz. grated Gruyere cheese
1/3 cup chopped walnuts

Mix water, sugar and yeast; let stand 5 minutes.

Add 1 cup flour and butter to yeast mixture; cover and let rise 30 minutes.

Add pumpkin, salt and nutmeg.

Add 2 cups flour and half of cheese.

Knead 8 minutes, adding remaining flour to prevent sticking.

Let rise in oiled bowl, covered, for 1 hour until doubled.

Punch down and let rest 5 minutes.

Divide dough in half; shape each in 8-inch round.

Place on baking sheets sprinkled with cornmeal.

Top each with remaining cheese and nuts, pressing in so they don't fall off.

Cover and let rise 20 minutes.

Heat oven to 400.

Bake 30 minutes until browned.

Pairs Well With


I got this from Cooking Light. Tried it with some leftover cooked butternut squash and decided it has more flavor with the pumpkin.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze