Look no further than this pumpkin spelt focaccia bread for the perfect accompaniment to soups, stews, and chili! If you have ever shied away from making bread from scratch, here is your chance to prove that you can do it.
- 1 cup warm water (must be 110 degrees F for yeast to activate)
- 2 1/4 tsp active dry yeast
- 1 tsp pure maple syrup
- 2 tbsp extra virgin olive oil, divided
- 3/4 cup unsweetened pumpkin puree (homemade or store-bought)
- 5 cups light spelt flour
- 2/3 cup whole spelt flour, plus more as needed
- 2 tbsp dried rosemary, divided
- 1 tsp fine sea salt
- 2/3 cup grated pecorino cheese
- Combine the warm water, yeast, and maple syrup in a medium bowl. Whisk to combine and set aside until frothy, about 10 minutes. If your yeast fails to activate, you water may have been too hot or tood cold, in which case, dump it out and start again.
- In a large bowl, stir together the flour, 1 tbsp of the rosemary, and the salt.
- To the yeast mixture, add 1 tbsp of extra virgin olive oil and the pumpkin puree. Add this to the flour bowl and stir to form a shaggy dough. Add additional whole spelt flour as needed.
- Turn out onto a lightly floured surface and knead for 5-10 minutes, adding more flour as needed, to form a smooth, elastic dough that is neither too sticky nor too firm.
- Lightly grease a clean bowl with olive oil and place the dough inside. Cover with a towel and place it in the warmest area in your kitchen to proof for one hour. The dough is ready to be punched down when it has doubled in bulk and the indentation made by your finger in the middle of the dough remains there without filling back in.
- Preheat the oven to 400 degrees F and get out two round 10-inch pizza pans, two cookie sheets, or a 10-inch cast iron skillet plus a cookie sheet. Which ever pans you use, just know that you will need enough space for two 10-inch focaccia.
- Punch down the dough and divide it into equal rounds. Roll or press each round into 10-inch circles on a lightly floured surface. Transfer the dough to the prepared pans and make several indentations in the dough with your fingers. Drizzle with the remaining olive oil. Sprinkle on the rosemary.
- Bake the focaccia for 10 minutes. Remove from the oven and sprinkle the pecorino evenly over each round loaf. Return to the oven and bake 10 minutes more.
- Let the bread cool for 10 minutes before slicing and serving.
This bread is best fresh. Because it is made with natural ingredients, it dries out quickly. Store leftover focaccia in an airtight container and reheat in a 300 degree F oven.
- Category: Bread, Baking
Keywords: pumpkin focaccia, homemade spelt focaccia, pumpkin focaccia recipe, pumpkin bread recipe