Focaccia is one of my favorite breads to bake when I entertain. It's quite a chameleon: Great for brunch or lunch, a perfect appetizer, or the best accompaniment for salad or pasta as an entree for dinner. Recently I've been playing with a pumpkin version that friends and family have given this recipe a thumbs-up, so I'm excited to share it with you!
This version is rich and savory, with a crispy bottom crust, topped with herbed tomatoes, pumpkin seeds and a sprinkle of Maldon sea salt. The addition of pumpkin makes the crumb extra tender and adds a certain depth of flavor to this terrific treat. Focaccia measures about 9" x 13" and is perfect at room temperature, or slightly warmed in the oven.
Ingredients: Unbleached bread flour, pumpkin pureé, rye flour, Italian herbs, olive oil, grapeseed oil, water, kosher salt, Maldon sea salt.
The State of Illinois requires that I tell you:
This product was produced in a home kitchen not subject to public health inspection that may also process common food allergens.