There is no focaccia that is not addictive and this one – rightly so – is no different!
Soft, slightly sweet, but also full of that sapidity that only a good Gorgonzola can give…
I really love bread!
MAKES 29X21CM TRAY
READY IN 4 h
about 14 oz pumpkin
8,8 oz flour 00
10,5 oz flour
01/2 cube brewer’s yeast dissolved into 2 tablespoons water
1 teaspoon honey
3 pinches salt
3 tablespoons extra virgin olive oil
1 teaspoon turmeric dissolved into 1 tablespoon water
lukewarm water to taste
½ glass lukewarm water
½ glass extra virgin olive oil
Salt to taste
Oil and salt to taste
7 oz Gorgonzola cheese* (blue cheese)
2 tablespoons chopped walnuts
*would you have ever said that? this recipe is lactose free! Gorgonzola is in fact part of the list of DOP cheese that can be consumed by lactose intolerant.
STEP 1: COOK PUMPKIN
Cut the pumpkin into quite thin slices, place them in a baking tray lined with parchment paper and bake at 200° C until soft (30 minutes or less should be enough if you slice it into small pieces).
Once cooked it’ll be very easy to remove the peel!
Keep one slice aside for step 4, while passing the rest to the mill.
STEP 2: MAKE THE DOUGH
Combine 0 and 00 flour in a bowl, add passed pumpkin, yeast dissolved into the water, honey, salt, oil, dissolved turmeric and start kneading by adding just enough water to make a soft dough (very little is enough).
You’ll get a rather sticky dough.
Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled (1-2 hours).
STEP 3: ROLL THE DOUGH IN THE PAN
Spread oil in the baking sheet, pour the dough on and roll it out by hand.
If the dough tends to come back, don’t worry: rest for a few minutes so to make it relax (it’ll be very easy then).
Place the baking sheet in the off oven and let the dough rise for 30 minutes.
STEP 4: MAKE “THE HOLES”
Mix water, oil and salt in a glass.
Now sink your fingertips into the focaccia to get dimples and pour over the mix of water – oil – salt.
Take that piece of cooked pumpkin you kept aside in step 1, cut it into cubes and season with oil and salt, then spread over the focaccia.
Add spoonful of gorgonzola here and there and let focaccia rest again at room temperature for half an hour.
STEP 5: COOK
Bake focaccia in preheated oven at 250 ° C for about 30 minutes.
Once removed from the oven, add a drizzle of oil and chopped walnuts.
#getBready & enjoy your meal