Pumpkin Focaccia Bread

September 04, 2014

139

This savory focaccia bread is fall inspired using fresh pumpkin and rosemary. Easy to make, yet looks and tastes gourmet.

1 1/3 cup cooked pumpkin, mashed or canned pumpkin
1 ¾ teaspoons instant yeast
3 ¾ cups unbleached all-purpose flour
1 cup water (warm, 105 to 115 degrees)
2 tablespoons olive oil, plus more to grease bowl/pan
1 ¼ teaspoons salt
Topping:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh or dried rosemary (I prefer fresh)
3/4 teaspoon sea salt, coarse

In large bowl of electric mixer or work-bowl of food processor fitted with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm water until combined. Cover tightly with plastic wrap and set...
See the full directions on my site

Nutritions

Calories
2295

Sodium
4760mg
198% DV

Fat
57g
88% DV

Protein
55g
110% DV

Carbs
378g
128% DV

Fiber
20g
81% DV

Baked