There focaccia with pumpkin, red onion and black olives is a tasty leavened from easy recipe: serve it for one aperitif or how starter for a dinner with friends: with his family delicious ingredients and in season, it will be a real success!
Ingrediants
- 500 g of flour 00
- 300 ml of water
- 20 g of olive oil
- 1 heaped teaspoon of fine salt
- 7 g of dehydrated brewer’s yeast
for the focaccia
- 6-7 thinly sliced Delica squash slices
- 1 small red onion
- 1 handful of black olives
- Rosemary
- salt flakes
- 15 g of water
- 30 ml of extra virgin olive oil
Furthermore
A soft and fragrant leavened product is always a good idea, especially if it manages to enhance a seasonal vegetable as loved and versatile in the kitchen as pumpkin. For a aperitif or a starter, bet on this Pumpkin focaccia, red onion and black olives: its combination of flavors and aesthetics will guarantee its success.
There recipe is easy and vegetarian: focaccia dough is simple to prepare, what matters is to respect the times of the double leavening, so as to have one soft and fragrant base at the same time. To play with the tastes, but also with the final presentation, we have chosen to decorate it with slices of Delica squash, thinly sliced, leaving even the peel. The red onion, on the other hand, is reduced to rounds and the black olives prefer them pitted. These three elements together create a pleasant play of colors, shapes and flavors.
With pumpkin, you can also make other yeast products that see it as the protagonist of the dough, such as pumpkin focaccia, to be stuffed with fresh spreadable cheese. If you are a lover of focaccia, here is ours best of of the 17 ways to make a soft and tasty focaccia.
OTHER TASTY RECIPES: Very easy potato and rosemary focaccia, Focaccia with olives, walnuts and thyme, Twisted focaccia
How to prepare: Focaccia with pumpkin, red onion and black olives
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
40 min
- Rising time
-
3h
- Portions
-
6
How to prepare: Focaccia with pumpkin, red onion and black olives
Making this focaccia with pumpkin, red onion and black olives is simple. Combine the flour, yeast and water in the bowl of the mixer and start kneading with the dough hook at low speed. Then add the fine salt followed by the oil slowly. Continue to knead until stringing (about 10 minutes). Take the dough, give it a spherical shape and put it in a bowl just greased with oil. Cover with cling film and let rise until doubled (about 2 hours).
When the dough has doubled, take it out and transfer it to a 20×30 cm rectangular pan greased with oil. Roll out the dough with your hands along the entire surface of the mold and cover with cling film. Let it rise for 1 hour (possibly in the oven off with the courtesy light on).
Take the dough again and with your fingertips press on its surface. Season with a brine of water and oil completed with the slices of pumpkin, the onion into very fine rings and the pitted olives. Add rosemary and flaked salt and cook in a convection oven at 200 ° for about 40 minutes. The focaccia with pumpkin, red onion and black olives is ready to be served.
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