PUMPKIN FOCACCIA

 

  • Cooking Time:
  • Servings: 2 loaves
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

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

Categories: Bread 

Author Credit: cooking light

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