Pumpkin Focaccia
Looking for a savory pumpkin recipe that is different from the usual soup? Then try this pumpkin focaccia!
Portionen: 6 mini focaccia
Utensilien
- Knife
- Chopping Board
- Pot
- Sieve
- Blender/Food Processor
- Bowl
- Kitchen towel/plastik wrap
- Baking tray or small baking molds
Zutaten
- 200 g pumpkin
- 1/2 package dry yeast
- 200 ml water
- 400 g flour
- 100 g whole wheat flour
- 1 tbsp salt
- 1 tbsp olive oil + more for baking
- flaky salt for topping
Zubereitung
- Peel the pumpkin if you need to and cut it into small cubes. Boil in salted water for approx. 10 minutes. Strain and blend until you've got a smooth pumpkin purée.
- Dissolve yeast in water and combine with flour for a minute. Add pumpkin purée, salt and olive oil and knead the dough until it's very smooth. Cover with plastic wrap or a kitchen towel and let it rest for 1 hour at room temperature.
- Put the dough on a baking paper or in a mini baking mold. Pour some olive oil on top of the focaccia and press your fingers into it so that you create holes. Preheat the oven to 230 °C. Bake the focaccia for 20-30 minutes.
Tipps
You can also use other veggies to make this focaccia - e.g. beetroot or zucchini.