#PumpkinWeek ~ Pumpkin Focaccia Bread

Welcome to #PumpkinWeek day 5 - the very last day of this pumpkin-filled event for the year! Hosted by Terri from Love and Confections, 19 Bloggers have shared 65 pumpkin-filled recipes over the course of the past week. Be sure to catch up on all the delicious creations - from muffins to cakes, cocktails, breakfast baked goods, savory pastas and stews, and gluten-free recipes too on Love and Confections' #PumpkinWeek Pinterest Board!

This lovely focaccia bread is the perfect accompaniment to the Pumpkin Chicken Mushroom Stew I shared the other day - or just rip of a chunk warm from the oven; I won't tell!

I just couldn't get over the beautiful color this bread resulted in, perfectly pumpkin! The sea salt and rosemary add a great touch of flavor to the bread, which is tender, chewy, and has just a hint of pumpkin flavor when you bite in. This is really the perfect bread to sop up your favorite fall stew with. You could also use it as really delicious sandwich bread - I think you could make some pretty phenomenal paninis with this stuff!

This dough involves several rises, so make sure you plan accordingly if you want to enjoy it with dinner (or do like I did, and make it the night before, then reheat in the oven the next day)!

I'm so glad I participated again this year with Pumpkin Week; I adore how versatile pumpkin is and this group gives me the chance to get out of my comfort zone and try a few new recipes that I've been drooling over! I hope you've enjoyed all the delicious pumpkin goodies that we've shared with you this past week. And hey, if you want even more Pumpkin Inspiration, check out my Pinterest board where I'm tucking away all the pumpkin recipes I'm coveting.

#PumpkinWeek Day 5 Recipes:

Pumpkin Focaccia Bread from A Dash of Sanity

1 1/3 cup pureed pumpkin
1 3/4 teaspoons instant yeast
3 3/4 cups unbleached all-purpose flour
1/2 cup water (warm, 105 to 115 degrees) more if needed
2 tablespoons olive oil, plus more to grease bowl/pan
1 1/4 teaspoons salt

2 tablespoons extra-virgin olive oil
1 - 2 tablespoons fresh or dried rosemary, crushed
3/4 teaspoon sea salt, coarse

  1. In large bowl of electric mixer fitted with a paddle attachment mix yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set aside until bubbly, about 5 - 20 minutes. Add all remaining dough ingredients, including pumpkin.
  2. Mix on low speed (number 2 on Kitchen Aid) until the dough comes together. Switch to dough hook attachment and increase speed to medium (number 4 on Kitchen Aid); continue kneading until dough is smooth and elastic, about 5 minutes. (The original recipe calls for a full cup of water, but when I used even 3/4 cup of water I had to add quite a bit more flour to get the appropriate dough consistency, so don't add additional water until you've combined all the ingredients and then decide if it needs additional moisture based on consistency).
  3. Transfer dough to lightly oiled bowl, turn to coat with the oil, and cover tightly with plastic wrap. Let rise in warm, draft-free area until dough is puffy and doubled in volume, about 1 hour.
  4. With wet hands (to prevent sticking), press dough flat onto a lightly oiled silicone baking mat atop a baking sheet. Cover dough with lightly greased or oil-sprayed plastic wrap; let rise in warm, draft-free area until dough is puffy, 45 minutes to 1 hour.
  5. Meanwhile, adjust oven rack to lower-middle position and heat oven to 425 degrees F. With two wet fingers, dimple risen dough. For the topping: drizzle dough with oil and sprinkle evenly with rosemary and coarse salt.
  6. Bake until focaccia bottom is golden brown and crisp, 20-25 minutes. Transfer to wire rack to cool slightly. Cut into desired shaped wedges and serve warm.


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