Focaccia is one of my favourites!
I can't recommend foccacia enough!
This vegan pumpkin focaccia is no different! It's so delicious and is the perfect starter or add on to any meal!
I put roast pumpkin on the top of my focaccia but this is optional, however, I think it really tastes great!
This recipe is easy to follow but incredibly impressive!
This recipe requires pumpkin puree, I have not find this an easy ingredient to find.
I make this myself.
To make this;
Peel the pumpkin, boil for 20 minutes, drain and then mash.
There you have it! Super easy!
I hope you like this as much as I do!
Ingredients
¾ Cup Warm Water
2 ¼ tsp Dried Active Yeast
2 tbsp Golden Syrup
3 ½ Cups Plain Flour
1 ½ Cups Pumpkin Puree
3 tbsp Olive Oil
1 ¼ tsp Sea salt
1 Red Onion
2 tbsp Rosemary
¼ Small Pumpkin - Roasted (Optional)
Method
* In a small bowl combine the water, yeast and golden syrup. Let sit for 5 minutes
* In a large bowl sift the flour.
* Add the yeast mix into the flour.
* Add the pumpkin puree, 1 tbsp olive oil and sea salt.
* Knead the dough for 2-3 minutes or until it is smooth and stretchy.
* Make your dough into a ball.
* Place the dough into a well greased bowl
* Cover the bowl with a clean tea towel.
* Leave in a warm place for 1 hour or until the dough has doubled in size.
* Knead the dough for 4-5 minutes to knock the air out.
* Lightly oil a 6x12” tray.
* Using your fingers, spread the dough across the tray.
* Poke holes in the dough, using your fingers.
* Brush with the remaining olive oil
* Sprinkle the red pepper, rosemary and more sea salt over the top
* Cover loosely with cling film and leave in a warm place to rise for 45 minutes.
* Preheat the oven 180C
* Sprinkle the roasted pumpkin on top.
* Bake for 30-35 minutes.
Serve
Enjoy!
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