This pumpkin focaccia bread is a tasty and fragrant take on the traditional Italian bread. Adding pumpkin puree gives the bread moisture and a slight sweetness, and herbs like rosemary and thyme make it taste more savory. It's great as a snack or side dish.
Ingredients: 1 cup pumpkin puree. 1/4 cup olive oil. 2 1/4 cups all-purpose flour. 1 packet instant yeast. 1 teaspoon sugar. 1 teaspoon salt. 1/2 teaspoon dried rosemary. 1/2 teaspoon dried thyme. 1/4 teaspoon garlic powder. 1/4 teaspoon black pepper. 1/4 cup warm water.
Instructions: Put pumpkin puree and olive oil in a bowl and mix them together. Add the sugar, salt, rosemary, thyme, garlic powder, and black pepper to another bowl. Then add the flour. Gather the dry ingredients and add them to the pumpkin mixture. Knead the dough until it turns into a smooth mass as you slowly add warm water. Place the dough in a warm area and cover it. Let it rise for about an hour, or until it goes double in size. Get the oven ready by heating it up to 400F 200C. Make a rectangle shape with the dough on a baking sheet that has been greased. Make holes in the dough with your fingers. Sprinkle more rosemary and salt on top, then drizzle some olive oil over the top. Wait 20 to 25 minutes and bake until the top is golden brown. Cut it up and serve it hot.
Camila P