Pumpkin focaccia: the fluffy Italian recipe to try right now
published on 18 October, 2021 at 15:18
Ingredients:
700 gr + 100 gr of Manitoba flour
100 gr + 300 gr of warm water
400 gr of pumpkin puree (already cooked and drained)
13 gr of salt
40 grams of olive oil
1 tablespoon of dry yeast
salt, oil and rosemary to taste
Directions:
1. Dissolve the yeast in water and then add 100 g of flour.
2. Let it rise for an hour.
3. Then add the remaining flour to the dough and add the pumpkin.
4. Then add water, oil and salt.
5. Form a uniform dough and let it rise for 3 hours.
6. Roll out the dough in a pan and season with oil and rosemary.
7. Let it rise for an hour in a warm place.
8. Bake at 356°F (180°) for 30 minutes.
Credit: Le ricette della nonna
https://www.youtube.com/watch?v=cEJPUJNBv5Y&t=3s&ab_channel=lericettedellanonna%2a-%2a
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