Pumpkin Focaccia with Feta Cheese
by Editorial Staff
Delicious Italian traditional focaccia bread in an original design with pumpkin, feta cheese, and dill. Try to make such aromatic pastries that will certainly delight you.
Cook: 30 minutes
Servings: 4
Ingredients
- Pumpkin – 0.5 kg
- Flour – 400 g
- Bryndza – 100 g
- Milk – 75 ml
- Dry yeast – 5 g
- Garlic – 2-3 cloves
- Vegetable oil – 3 tbsp
- Dill – 3-4 branches
- Sesame – 1 tbsp
- Pepper (a mixture of paprika and black) – 1/2 teaspoon
- Dried basil – 1 pinch
- Salt – 1 pinch
Directions
- Peel the pumpkin put it in a saucepan, fill it with water, and cook until tender for about 40 minutes. Drain the water, knead the pumpkin in mashed potatoes. Cool slightly.
- Add salt, black pepper, basil, paprika, and garlic to the pumpkin puree, peeled and passed through a press.
- Heat the milk a little, dissolve the yeast in it and let it stand for 10-15 minutes. Pour milk with yeast and pumpkin mass into the flour. And we begin to knead the dough by adding vegetable oil.
- Knead for about 10-15 minutes. The dough should be very soft, it may even stick to your hands, but not much. Rub the cheese on a coarse grater.
- Finely chop the dill. Divide the dough into 2 parts, put feta cheese in one. Put dill in the other.
- We cover the containers with the dough with cling film and leave to rise in a warm place for 1 hour. When the dough comes up, put it on a baking sheet (grease your hands with vegetable oil) and form cakes with your hands.
- Sprinkle sesame seeds on the cakes. Leave for proofing for 20-30 minutes. Turn on the oven to heat up to 200 degrees. We bake in a preheated oven for about 30 minutes.
- Cut the finished cakes into triangles.
Bon Appetit!
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