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Pumpkin Focaccia Recipe
This vegan pumpkin focaccia is the perfect seasonal homemade bread! It’s crunchy on the outside, soft and pillowy on the inside, with a delicious sweet undertone from the pumpkin. Undetectably dairy-free and eggless!
Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
1 lb pumpkin
Drizzle the pumpkin with 1 tbsp olive oil and bake in the preheated oven for 20-25 minutes at 180 degrees C/350 F, until fully softened.
5 tbsp olive oil
Transfer it to a blender or food processor and blend until a purée forms.
Mix together the flour, salt and yeast. In a different bowl, combine water, the pumpkin purée, and maple syrup. Then, add the wet ingredients to the dry and mix until thoroughly combined. At the end, mix in 2 tbsp olive oil.
5 cups flour, 2 tbsp yeast, 1 tsp salt, 2 cups water, 2 tbsp maple syrup, 5 tbsp olive oil
Transfer the dough to a large baking tray lined with parchment paper, and stretch into a large rectangle. Cover with cling film and allow to rise at room temperature for 3-4 hours, until roughly doubled in size.
Drizzle 2 tbsp more olive oil on the focaccia and dimple the dough using your fingers by pressing them almost all the way through. Allow to rise for 10-15 minutes more.
5 tbsp olive oil
Preheat the oven to 180 degrees C/350 F.
Arrange the bell peppers, red onion, mushrooms, zucchini and fresh chives on the focaccia. Sprinkle with sea salt and dried thyme.
1/2 large yellow bell pepper, 1/2 large red bell pepper, 1/2 cup mushrooms, 1/2 cup zucchini, 1 tbsp dried thyme, fresh chives
Bake for 22-25 minutes, until crispy on the outside and golden brown.
Calories: 409kcal, Carbohydrates: 70g, Protein: 10g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 299mg, Potassium: 407mg, Fiber: 4g, Sugar: 6g, Vitamin A: 5206IU, Vitamin C: 42mg, Calcium: 47mg, Iron: 5mg