Pumpkin Focaccia Bread

Get ready to fall in love with the warm and comforting flavors of pumpkin focaccia bread. This delightful twist on a classic Italian bread brings together the earthy sweetness of pumpkin with the aromatic blend of herbs and spices. The result is a soft and fluffy bread with a golden crust, perfect for tearing and sharing. Whether you’re looking to impress your guests at a dinner party or simply want to enjoy a cozy afternoon snack, this pumpkin focaccia bread is a must-try. The combination of pumpkin, olive oil, and fragrant herbs creates a harmonious blend of flavors that will transport your taste buds to autumnal bliss. So, grab your apron and get ready to bake this seasonal delight that will fill your home with the irresistible aroma of freshly baked bread.

Ingredients:

4 cups all-purpose flour or bread flour
2 teaspoons (10 g) kosher salt
1/2 teaspoon instant yeast
2 cups water
4 tablespoons olive oil, divided
Flaky sea salt, such as Maldon
1 to 2 teaspoons whole rosemary leaves (optional)

Instructions:

Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and mix with a rubber spatula until the liquid is absorbed and the ingredients form a sticky dough ball. Lightly rub the surface of the dough with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and refrigerate for at least 12 hours or up to three days.
Line two 8- or 9-inch pie plates or a 9×13-inch pan with parchment paper, or grease with butter or nonstick cooking spray.
Pour a tablespoon of oil into the center of each pan, or 2 tablespoons if using the 9×13-inch pan.
Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center.
Rotate the bowl in quarter turns while deflating to form a rough ball. Split the dough into two equal pieces using the forks (or leave it unsplit if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours, depending on the temperature of your kitchen.
Preheat the oven to 425°F (220°C) and place a rack in the middle. If using rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough.
Lightly coat your hands with oil and use your fingers to press straight down into the dough, creating deep dimples. If needed, gently stretch the dough as you dimple to fill the pan. Sprinkle flaky sea salt all over the dough.
Transfer the pans to the oven and bake for 25 to 30 minutes, or until the underside is golden and crisp.