- Preparation: 20 minutes
- Cooking: 50 minutes
- Ready In: 240
- Ready in: 5 hrs 10 mins
220 g semi-wholemeal flour
80 g wholemeal flour
200 g hokkaido pumpkin
25 pitted Taggiasche olives
2 tablespoons of pumpkin seeds
2 rosemary sprigs
1 teaspoon of malt
1 pinch of fresh brewer's yeast
extra virgin olive oil
- Cut the pumpkin into thick slices without removing the peel, then divide each slice in half so as to obtain triangles. Place them in a baking pan lined with baking paper, sprinkle with the needles of a rosemary sprig and cover with another baking paper forming a cartouche. Bake at 180°C for 15 minutes or until the pumpkin becomes tender. Once cooled, remove the pulp (you need 150 g) and blend it to obtain a smooth and lump-free cream.
- Mix the brewer's yeast and malt in 150 ml of warm water, let stand for 5 minutes and then mix the pumpkin cream.
- Put the semi-wholemeal flour and the wholemeal flour both sifted in a bowl, a teaspoonful of salt, the mixture of yeast and pumpkin, then mix together with a wooden spoon until you obtain a damp and sticky dough. Close the bowl with the kitchen film and let it rise for 12 hours at room temperature of 20-22°C until the dough is tripled in volume.
- Oil a baking tray with the low edges of 24 cm in diameter. Oil your hands too and pour the leavened dough into the pan, then roll it gently to a uniform height, creating dimples with fingertips. Spread the olives over the entire surface and sprinkle with the remaining rosemary needles and the pumpkin seeds to taste. Let it rise for an hour away from drafts.
- Bake the focaccia at 200°C in the central part of the oven for 30-35 minutes or until the surface is golden. Wait a few minutes before serving.