This Sage and Pumpkin Focaccia tastes sweet and earthy, the perfect bake for autumn. Get the recipe below.
Cooking for autumn
I love summer but as August rolls into September and the leaves begin to turn brown I get excited. My favourite food to cook is the warm, hearty food that autumn and winter brings. From soups and stews to festive bakes. I love them all!
Although focaccia is traditionally served with cheeses, meats and vegetables, I think it goes perfectly with some of the soups and stews I love so much at this time of the year.
Baking focaccia
Focaccia is an Italian bread that is usually ½ to 1 inch thick, has a light crust and lots of dimples in its surface to hold herbs and oil.
It is made using the combination of flour, yeast, salt, olive oil and water. But, for this Sage and Pumpkin Focaccia recipe we add an extra ingredient - pumpkin puree. What's usually a light, bouncy and airy bread is made even more so by the pumpkin and it gives it a really tender crumb.
Making focaccia is very similar to making any other bread. All of the ingredients are mixed together, kneaded, proved, shaped and proved again. It's then baked in the oven until it's crust is perfectly formed and it's cooked all the way through.
The difference between this bread and a white loaf for example is that the dough is made with oil. It's also a really wet dough. Kneading it can be a little tricky - my tip is to oil your hands and your work surface first.
Watching focaccia prove is so satisfying as you'll see it expand with really big air bubbles. It has a wobbly consistency and when you press dimples into the dough they stay.
Once it's proved all that's left to do is drizzle with more oil and add your toppings.
Baked in the oven for 20-25 minutes and enjoy!
Sage and pumpkin
One of the ingredients that makes me think of autumn the most is pumpkin (or squash!) Of course pumpkin is associated with the biggest holiday in autumn - Halloween!
This recipe might not have anything to do with Halloween but it really does taste of autumn.
Sage and squash are a classic flavour combination and they work SO well in this bouncy bread recipe.
It's the perfect combination of sweet and earthy.
The recipe
Sage and Pumpkin Focaccia
Equipment
- 1 large baking tray
Ingredients
- 500 g strong white bread flour
- 2 teaspoon salt
- 12 g instant yeast
- 100 ml olive oil for the dough
- 350 ml water warm
- 200 g pumpkin puree
- sage leaves
- oil for your hands
Instructions
- In a large bowl, whisk together the flour, salt, and instant yeast.
- Add the pumpkin puree, olive oil and warm water.
- Bring together until you have a wet sticky dough ball.
- Knead briefly with oiled hands until it is smooth.
- Brush with olive oil and leave in an oiled bowl with a damp tea towel over the top.
- Leave to prove for 2 hours or until doubled in size.
- Line your baking tray with baking paper then tip out the dough on top.
- Oil your hands again and stretch it out into a large rectangle covering the baking tray.
- Press dimples into the dough at random intervals.
- Brush again with olive oil and cover.
- Let it prove for another hour.
- Pre-heat the oven to 220 C / 425 F / gas mark 7.
- Oil your hands and press down into the dimples again to make sure they are defined.
- Push the sage leaves into the dimples and scatter over the salt flakes.
- Place in the centre of the oven and bake for 25 – 20 minutes until golden on top.
- Transfer to a cooling wrack but it’s best enjoyed while still warm!
Nutrition
More focaccia recipes
More pumpkin recipes
Pumpkin and Chocolate Chip Muffins (vegan)
Enjoy these pumpkin flavoured treats, all made with real pumpkin!
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