Pumpkin Focaccia Bread

Pumpkin Focaccia Bread

Ingredients
1 package of dry yeast
3/4 of a  cup warm water
1 tsp of coconut sugar or alternative
2 1/2 cups all-purpose flour or sprouted wheat flour
1/3 of a cup of pumpkin puree or sweet potato  
1/2 cup of olive oil
2-3 tbsp of fresh rosemary leaves
1-2 tbsp of fresh thyme leaves
1/3 of a cup of diced olives
4-6 minced garlic cloves
3 tsp of salt

Directions

1)Stir together yeast, warm water, and sugar. Let rest until yeast activates and bubbles on top, about 12-15 min.

2)Mix flour with 1/4 cup olive oil, yeast mixture, minced garlic, and 2 tsp of salt. Then add your pumpkin puree. Have a floured surface and knead until dough is squishy and smooth about 10 min. You might need to add more flour or oil depending on the flour you use. 

3)Add your dough inside a well-oiled bowl or pan and let it sit for about 1-2 hour. You'll know it's ready when it doubles in size. (it took me 1 hour and 40 min or so. Depends on how hot your house may be, just leave on top of the oven.

4)Preheat oven to 450 degrees F

5)Now that the dough is ready, oil down a cooking sheet and spread the dough until it touches the edges of the cooking sheet. (about 9 inches wide and 12 in length). Then poke holes (not actually poke through them just put your finger on top.) all over the dough. Then drizzle the dough with 2 tbsp olive oil. Let the dough sit until the dough becomes fluffy again, about 25 minutes

6)Top the dough with rosemary, thyme, olives, a dash of salt, pepper, and the 2 tbsp olive oil. (you could add grilled onions, tomatoes, and mushrooms if you want) 

7)Bake the focaccia until it's golden, (light brown) Takes about 20-25 minutes. Take it out of the oven and allow let it cool on a cooling rack. (10 mins or so) Enjoy. 

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