Pumpkin Focaccia Bread with Black Olives
A soft Focaccia Bread with a subtle taste of pumpkin. Topped with black olives a drizzle of olive oil and a sprinkle of salt. Easy and delicious.
Pumpkin Focaccia Bread
Around the end of August I started to notice pumpkin readily available in the grocery stores. In Italy you can’t find canned pumpkin (at least in my part of Italy you can’t). So I make my own Puree.
How to make Pumpkin Puree
It’s so easy and simple. I remove the outer shell, seeds and pulp. I then cut it into 2 inch pieces. Place it in a large pot add enough water to cover and boil until tender.
I do not add anything to the water, no salt, nothing. Once the pumpkin is tender I then blend it until smooth. Nothing to it and I know that it’s only pumpkin and no additives.
The other week I decided I wanted to make a yeast bread and I thought why not add some Pumpkin Puree to the dough. Well I obviously added too much pumpkin.
The three of us were not thrilled with it although our friend loved it. He also suggested I remake it but make it into a focaccia. Great idea.
So that is exactly what I did. And of course a little less puree! I made it simple with some sliced black olives a drizzle of olive oil and a sprinkling of rock salt.
How to Make Focaccia Bread
I actually mix everything in my stand up mixer with the dough attachment. I start with the puree, then on top goes the water, salt, honey, flour and to finish I add the yeast on top of the flour.
Knead it all together for about 2 minutes then I add the olive oil. Continue to mix / knead for 5-7 minutes. I move the dough to a lightly floured flat surface and knead a few times, the dough should be compact and elastic.
Place the dough in a lightly oiled bowl, cover it and let it rise in a warm draft free area for about 2 hours or double in size.
Then spread the dough (round, square or rectangle you decide) into your desired shape, top with sliced black olives, drizzle with olive oil and sprinkle with rock salt. Then Bake for about 15 minutes. So good with a slice or two of Prosciutto.
I make my Focaccia Bread larger then most because the Italian does not like a lot of dough. But you can make it the traditional way, smaller and thicker if you prefer.
What to serve with Focaccia Bread
When I make Focaccia Bread I usually serve it with a Beef Stew or Veggie Soup. I also like the idea of cutting long strips and serving it with some delicious cheese, cold cuts, olive and sun dried tomatoes under oil.
Or as Italians love it, sliced in the middle (open like pita bread) and filled with your favourite sandwich ingredients.
How to Store Focaccia Bread
Once your focaccia is baked it should be kept in an airtight container at room temperature, and eaten within 2 days.
Can you Freeze Focaccia Bread
It can also be frozen, slice the bread first and wrap well, then place in air tight freezer bags or container. Can be frozen for up to a month. Thaw at room temperature or overnight in the fridge.
You can also freeze the dough before baking. Wrap well, the dough will keep for up to one month in the freezer or 3 days in the fridge.
Focaccia Bread is a nice alternative to Pizza and this Pumpkin Focaccia is a little different and perfect with a Fall Soup or Stew. Buon Appetito!
More Easy Bread Recipes
Pumpkin Focaccia Bread
Ingredients
- 1/2 cup Pumpkin Puree (just pumpkin)
- 1/4 cup water (add more if needed)
- 1 teaspoon salt
- 1/2 teaspoon honey
- 2 3/4 cups all purpose flour
- 1 teaspoon yeast (active dry yeast)
- 1 tablespoon olive oil
- 15-20 black olives (cut in half)
Instructions
- In the stand up mixer with the dough hook attached add first the pumpkin puree, then add the water, salt, honey, flour and the yeast last.
- Mix the ingredients together for approximately 2 minutes (if dough is too dry add a little more water, a tablespoon at a time), then add the olive oil. Continue to mix until the dough is compact and elastic, approximately 5-7 minutes.
- Remove dough to a lightly floured surface and knead a few times into the shape of a ball. Place in a lightly oiled bowl, cover with a tea towel and let rise in a warm draft free area for 2 hours or doubled in bulk.
- Pre-heat oven to 400F (200C).
- Place dough on a lightly oiled cookie sheet and shape in desired shape (round, square, oblong etc.). Using your finger tips or knuckles make indentations in the dough. Top with the black olives, drizzle with some olive oil and a sprinkling of rock salt. Bake for approximately 15 minutes or until golden. Let sit 5 minutes then slice and serve. Enjoy.