Pumpkin Focaccia

The very last pumpkin… but it was there, and had been staying in my home for a while.

Ingredients:
230 gr warm water
85 gr sour dough, refreshed
75 gr extra virgin olive oil
150 gr of instant corn flour (precooked)
100 gr of bread flour
500 gr of finely ground raw pumpkin
salt
rosemary

Method:
Dissolve the sourdough in warm water, until is liquid and homogeneous.
Grate the pumpkin with a grater or directly into the chopper.
Pour in the corn flour and white flour, shortly after add olive oil, then the grated pumpkin and salt.
Knead it but not for too long.
Also add chopped rosemary and place the dough in a greased and floured baking sheet, cover and let it rise for 1 hour.
Preheat the oven to 200 C.
Brush the surface of focaccia with a bit of oil, add more rosemary and a pinch of salt and bake for 20 minutes.

Chef: Eddy from VeganBlog

1. EleonoraNW3 7 April 2011 at 13:37

   

   I love it! Anything made of pumpkin makes me crazy

   
   
2. acorn 8 April 2011 at 06:00

   

   Looks very soft and spongy, must be so good