- 150 gr Risciola flour
- 150 all purpose flour
- 50 gr olive oil
- 125 gr water
- 8 ge salt
- 125 gr pumpkin (cooked pulp)
- 4 gr dry yeast
- Smoked extra virgin olive oil
Cut the pumpkin in half, clean it from the seeds and cook it in the oven at 200 degrees until the pulp is soft (about 30 min, but it depends on the type of pumpkin)
When read, let it cool down for 5 minutes and then remove the skin. Weigh the right amount of pulp and try to get rid of the extra water coming from it. Blend it together with the water in order to get a nice and smooth cream.
In a large bowl, add the flour and the yeast, then add the pump and start mixing. When most of the flour has been incorporated in the liquids, add the salt and the oil. Mix in the bowl until incorporated, then transfer the dough on the counter and continue kneading it. Use some extra olive oil on your hands to avoid sticking. Make a ball of the dough and put it in a container (previously brushed with oil, to avoid striking). Close the container and let the dough rise for about 2 hours.
When the dough has doubled in size, Let it fall from the container to a tray (round, 28 cm diameter - previously brushed with oil or covered with parchment paper). Use your hands to spread the dough throughout the whole tray, cover the tray with a cloth and let the focaccia rise for another 30 minutes at room temperature.
When ready, use your fingers and press on the surface making the typical focaccia holes. Then sprinkle some good salt and finally some smoked extra virgin olive oil.
Bake for 20 minutes at 220 degrees, then remove from the tray and bake for another 5 minutes to be sure that the bottom is properly cooked. Let it cool down for 15 minutes and then enjoy!