Pumpkin and sage focaccia with Gorgonzola
(0)
75 min
Under an hour
Kifli Kukták
Frissen sülve ez a tepsiben sült sütőtökös-zsályás focaccia egy hétvégi sütést tesz különlegessé, minden gödröcskéjében édes sült tökkel és olvadt gorgonzolával. A klasszikus mézes-tökmagos bevonat helyett bazsalikomkrémmel zárva teljesen sós irányba viszi, tökéletes egy hűvös őszi estén, egyenesen a serpenyőből vagy tepsiből tálalva.
Preparation method
Preparing the dough and pumpkin
Cut the pumpkin into small cubes, toss with 1 tablespoon of olive oil, then roast in a preheated oven at 200°C for about 20 minutes until soft and slightly caramelized.
In a large bowl, mix the high-gluten bread flour, instant yeast, and salt. Add the lukewarm water and 2 tablespoons of olive oil, then knead into a soft, elastic dough.
Shape the dough into a ball, cover with a kitchen towel, and let it rise in a warm place for 1–1.5 hours until doubled in size.
Chef's tip
The higher protein and gluten content of bread flour (BL80) is ideal for high-hydration focaccia, as it helps the dough rise beautifully and gives the flatbread an irresistibly crispy exterior as well as a soft, airy crumb.
If you bake the focaccia in a Dutch oven or cast-iron skillet, the dish's excellent heat retention ensures an extra crispy, golden bottom crust.
Ingredients
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