Pumpkin Focaccia With Fresh Sage & Sea Salt Tarifi

Malzemeler

• 4 Cups All-purpose Flour, 2 Teaspoons Instant Yeast, 1 Teaspoon Salt, 3 Tablespoons Olive Oil Plus Additional Greasing Bowl, 1 1/2 Cups Pureed Roasted Pumpkin (See Notes Above), 1 to 1 1/2 Cups Warm Water. Topping: 1/3 Cup Extra Virgin Olive Oil, 3 Tablespoons Finely Chopped Fresh Sage, 2 Tablespoons Coarse Sea Salt

Hazırlanışı

1. In a large bowl, stir together the flour, yeast, and salt. Add the pumpkin, olive oil, and a cup of water and mix until combined, adding just as much additional water as is needed for the dough to come together. Dump the dough onto a lightly floured surface, and knead by hand for 5 to 7 minutes or until the dough is smooth and elastic. Lightly oil a large bowl, add the dough and roll around to lightly coat in oil. Cover the bowl tightly with plastic wrap and let set to rise in a warm spot in your kitchen until doubled, about an hour. Generously oil a large 15 x 10 inch jelly roll pan and stretch the dough to fit. Cover with kitchen towel to rise for 20 to 30 minutes. While the dough is rising for the second time, preheat your oven to 425 degrees F. Once the dough is ready, use oiled fingertips to create dimples across the top of the dough. Drizzle the olive oil over the dough, then scatter the sage and sprinkle with salt. Bake the focaccia for about 25 minutes, or until golden brown and beginning to crisp. Cool 20 minutes, then slice into squares.

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