Thursday, October 30, 2014

30 Days of Pumpkin-Day Twenty-nine: Pumpkin Focaccia

This Pumpkin Focaccia from Oven Love turned out just lovely.  I was looking for something to have with baked spaghetti and this fit the bill!  This is another pumpkin recipe that doesn't taste like pumpkin at all.  The pumpkin's just there to keep the dough moist and to lend it some wonderful golden orange color.

The Focaccia is even great dipped straight into marinara.

Pumpkin Parmesan Focaccia Bread via Oven Love
½ c lukewarm water
1 t honey
1 T active dry yeast
2 c bread flour
1 1/2 c whole wheat flour
1 c canned pumpkin (Not pumpkin pie filling)
2 T olive oil
1 t salt
½ t onion powder
½ t garlic powder
olive oil, sea or kosher salt, rosemary, thyme and grated parmesan cheese for topping

In standmixer combine water, honey and yeast. Let sit 5 min. With a dough hook, mix flours, pumpkin, olive oil, salt, onion  and garlic powder for several min. Turn dough onto a clean surface and knead with hands for a couple more min. Coat lg bowl with little olive oil, toss in dough turning coat once to coat, and cover in plastic wrap.  Let rise for about an hour. Preheat the oven to 450F.  Spray a baking sheet with cooking spray.  Remove dough and spread out on sheet with fingers as  a pizza crust.  Poke surface of dough with fingertips.  Drizzle with olive oil and sprinkle with salt, rosemary, thyme and parmesan cheese.  Bake until golden brown, about 15-20 min.  Let cool, slice with a pizza cutter .

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