A very soft focaccia (flat bread), ideal for an aperitif or a quick lunch. Taste and color of the pumpkin blend perfectly with the flavor of the Taggiasca olives and the unmistakable aroma of rosemary, for a unique and delicious combination.
Recipe: Medium
Ingredients (about 4/6 people):
– 300 gr. Flour (with protein> 11.5gr)
– 200 gr. Pumpkin Pulp (previously cooked)
– Taggiasca olives
– Rosemary
– 10 gr. of Malt
– 3 gr. Fresh Beer Yeast
– 10 gr. Extra virgin olive oil
– 7 gr. of salt
– 150 gr. water
Method:
Bake the PUMPKIN for about 15-20 minutes at 180 ° C (356°F), using your favorite flavors (I use Paprika, a pinch of Salt, Sesame Seeds, Dry Oregano and a couple of Rosemary Sprigs).
Once cooked, let it cool and then whisk until smooth.
Dissolve the BEER YEAST and the MALT in the WATER and then leave to rest.
In a bowl pour the FLOUR, the previously obtained PUMPKIN Cream, OIL and the SALT. Mix well and, only at the end, add the WATER with YEAST and MALT. Continue working until the mixture is moist and sticky. Cover with plastic wrap and let rise for at least 12 hours at room temperature (the dough should triple in volume).
After the dough has risen, pour the mixture into a plate lined with parchment paper and work it gently spreading it evenly. Make dimples with your fingers and distribute the TAGGIASCHE OLIVES and the CHOPPED ROSEMARY on the entire surface.
Bake in a preheated oven at 170 ° C (338°F) for about 30 minutes (depending on the oven).
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