Pumpkin – Focaccia with Herbs
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour, type 550
- 175 ml water, lukewarm
- 0.5 ½ pack dry yeast
- 30 ml olive oil
- 0.5 teaspoon ½ salt
- 100 g pumpkin meat (Hokkaido), finely diced
- 3 teaspoons rosemary and parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Knead the flour with water and the remaining ingredients with the dough hook of the hand mixer. Cover the bowl with foil and place in the refrigerator overnight.
- Knead again the next day, shape into a flat cake 5 cm high and bake in a preheated oven (top-bottom heat) for about 20 minutes at 220 degrees.
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