Name: Pumpkin, onion and rosemary focaccia
Cook time: 195 min
Total time: 195 min
Yield: 8
Ingredients: 2 teaspoon active yeast granules; 1 teaspoon sugar; 1/2 cup lukewarm water; 400 gram pumpkin, chopped into 2cm chunks; 1 red onion, finely sliced; 1/4 cup extra virgin olive oil; sea salt and freshly ground black pepper; 2 cup high grade flour; 1 teaspoon fine grain salt; 1/3 cup kalamata olives; 1 tablespoon chopped rosemary

Pumpkin, onion and rosemary focaccia

Try your hand at making an Italian classic from scratch with this easy focaccia recipe! This delicious flat bread is topped with a stunning combination of roasted pumpkin, onion and rosemary

Serves 8

Cook

3H 15M

Ingredients

2 teaspoon active yeast granules

1 teaspoon sugar

1/2 cup lukewarm water

400 gram pumpkin, chopped into 2cm chunks

1 red onion, finely sliced

1/4 cup extra virgin olive oil

sea salt and freshly ground black pepper

2 cup high grade flour

1 teaspoon fine grain salt

1/3 cup kalamata olives

1 tablespoon chopped rosemary

Method

1.Preheat oven to 180°C.

2.Sprinkle yeast and sugar over the warm water, then set aside for 5 minutes until frothy.

3.Arrange pumpkin and onion in a roasting dish and drizzle with a little oil. Season with salt and pepper and cook for 20 minutes, or until pumpkin is tender.

4.Combine flour and fine grain salt in a large bowl and make a well in the centre.

5.Pour in yeast mixture along with one tablespoon of the olive oil. Mix well, then turn out and knead until soft.

6.Clean the bowl then brush with some oil. Return dough to bowl, cover and set aside in a warm place for 1½ hours, until the dough has doubled in size.

7.Set the cooked pumpkin and onion aside. Turn oven off.

8.Roll dough out to a rectangle of approximately 28 x 22cm. Gently lift onto a baking tray that has been brushed with a oil. Cover and set aside again in a warm place to prove for a further 30 minutes.

9.Preheat oven to 210°C.

10.Cover surface of dough with pumpkin, onion, olives, rosemary and a generous sprinkle of sea salt.

11.Bake for 15 minutes until golden.

12.Serve warm or at room temperature.